It’s ooey, it’s gooey, and it serves just one person. Dive into this deep dish, single serve keto chocolate chip cookie for a serious low carb treat. So easy to make!
Hooray! This easy keto Chocolate Chip Cookie for One gets a brand new update and a how to video!
I am known for a lot of things, but I am definitely not known for creating single serving recipes. Typically my recipes, whether sweet or savoury, feed at least 4 people, if not more.
This makes perfect sense, as I have a family of five and they are remarkably hungry human beings. Now that my kids are in their tweens and teens, I am continuously surprised by the amount of food my children can put away.
I can barely keep up with their appetites, so large recipes that feed a crowd are the standard in my house. But every so often, I get it into my head to make something smaller, something that serves only one or two people.
And I’ve discovered just how much I love doing it. It’s a great way to enjoy delicious keto desserts without having a whole bunch of leftovers hanging around. That way, I can try a tasty new dessert every day!
And this deep dish keto cookie is the recipe that kicked off that trend.
Mini Keto Desserts are fun and easy to make!
Many of my readers are empty nesters, or they haven’t had kids yet. Or they never had kids at all. Some live with their spouses or significant others and some live alone. I am often asked how to cut my recipes down to size to suit smaller households.
After my initial reluctance to make small batch keto recipes, I found myself loving it so much, I began making a whole series of them.
I’ve got mini version of the classics, such as Keto Yellow Cake and Keto Pecan Pie. And I’ve made mini versions of some of my most popular recipes, such as this Keto Brownie Cheesecake for Two.
I’ve even got a delicious Keto Pizza Casserole that serves just two. It’s easy and delicious.
Deep Dish Chocolate Chip Cookies
This recipe does not result in a free form cookie, but is rather baked in a dish for a warm, gooey cookie experience. It’s heavenly topped with some keto vanilla ice cream. And so great made with ChocZero dark chocolate chips!
When making small batch keto recipes, it’s imperative to invest in some small bakeware, such as ramekins and mini baking dishes. For this Keto Chocolate Chip Cookie, a small ½ cup (4 ounce) capacity ramekin is just about perfect.
I also really like these 4 inch springform pans for making mini cheesecakes.
Tips for making Keto Chocolate Chip Cookies for One
Scaling down a recipe for one or two servings can be tricky, especially when it comes to baking. The need to be exact can make it hard to take a large recipe and cut it down to size. The trickiest ingredient is the egg, as you often need less than one full egg for small batch recipes.
Here are my best tips for a truly gooey keto cookie experience:
- Use a brown sugar replacement for the sweetener. I find this gives it more real chocolate chip cookie flavor.
- Using just the egg yolks also helps make the cookie softer and more gooey. You only need about half of the egg yolk, or two teaspoons. So simply whisk the yolk in a small bowl and then measure it out.
- Baking soda, rather than baking powder, helps the consistency and the browning. It’s a trick I learned from Cook’s Illustrated many years ago.
- Always save a few chocolate chips for the top, before baking. It makes the cookies look that much more appealing.
- If you have a toaster oven or small countertop oven, I recommend using that for baking your cookie. Heating up a whole big oven for one single serving is inefficient and wasteful.
Can you make this keto cookie for two people?
You bet! It’s easy to scale this up for more than one person.
When I was testing and developing it, I really had to play around with the proportions to get the right gooey cookie consistency. I made it multiple times, and my kids liked it so much, I had to make some for them.
When making it for two people, you can use the whole egg yolk. Every other ingredient will simply be doubled.
If you want to make 4 servings, you can use the whole egg in place of just the yolk, and you would simply quadruple the rest of the ingredients.
No matter how many or how few you make, it’s the perfect keto dessert!
More Small Batch Keto Dessert Recipes
- Keto Snickerdoodle Mug Cake
- Keto Peanut Butter Cookies for Two
- Single Serve Keto Brownie
- Keto Tiramisu for Two
- Keto Single Serve Cake
- Keto Single Serve Cookie Dough
Single Serve Chocolate Chip Cookies
Ingredients
- 1 tablespoon butter melted
- 1 ½ tablespoon Swerve Brown
- 2 teaspoon whisked egg yolk
- ⅛ teaspoon vanilla extract
- 3 tablespoon almond flour
- ⅛ teaspoon baking soda
- Pinch salt (skip this if using salted butter)
- 2 teaspoon dark chocolate chips, sugar-free
Instructions
- Preheat the oven to 325F and grease a small ramekin (4 ounce capacity)
- In a small bowl, whisk together the butter and sweetener. Stir in the egg yolk and vanilla.
- Stir in the almond flour, baking soda, and salt until well combined and then stir in most of the chocolate chips, saving a few to press into the top of the cookie.
- Scrape the batter into the prepared ramekin and press remaining chocolate chips into the top. Bake 15 to 20 minutes, or until golden brown on the edges but the middle is still a little soft to the touch.
- Remove and let cool for a few minutes before eating. Top with your favourite low carb vanilla ice cream for a serious treat!
Video
Paula says
Just made this! Wonderful! Thank you!!!
Theresa says
What brand of liquid stevia do you use? I never see it in the stores and was just going to buy some online, but unsure which ones are good. I made this last night & it’s scary how much I loved it!!! Thanks so much!
Carolyn says
Nunaturals but I’ve also used SweetLeaf. Glad you liked it!
Monta says
Do you have this in a scaled-up version? There are 4 of us in the house that need to eat a low-carb diet…
Carolyn says
Try this! https://alldayidreamaboutfood.com/2014/02/skillet-chocolate-chip-cookies-low-carb-and-gluten-free.html
Monta says
Thanks! That looks fabulous.
Glenda says
I almost didn’t make this because you had to turn your oven on for one little cookie, but u decided to try it in the microwave for 1 minute. I think it was perfect. Crunchy and added low carb vanilla ice cream. Yummy, just right to satisfy my sweet tooth.
ali says
was searching for a comment like this!!! YES!
Jamie G says
Same here! Thank you!
Jennie says
Sounds delicious but was wondering how the fat content is so high given the ingredients??
Carolyn says
Almond flour and butter. Both are calorie dense.
Alicia Allard says
I made this for my husband and I last night – we LOVED it! Thank you for sharing such delightful treats that help us stay on track with our healthy eating but allows us to enjoy dessert again. You’re the best Carolyn 🙂 🙂 🙂
Erika Kerekes says
I just pulled this out of my toaster oven and I am one happy woman. I omitted the liquid stevia (because I didn’t have any) and used a whole egg instead of the egg white. It is absolutely DELICIOUS. Thank you Carolyn!
Denise S. says
Very nice quick EASY low carb dessert!!! I just made with a dollop of whipped cream on top. Perfect size and not overeating or stuffing LOL
Jennifer nelson says
Instead of a egg white I used an egg and doubled the recipe and added 1 tablespoon Jif peanut butter power powder and a T tablespoon of water and cooked in the microwave for one minute Yum
Tracey says
Jennifer – You used one whole egg for two servings? Your “tweaks” sound delicious!
Patti says
You’ve done it again, Carolyn! A wonderful treat! Thank you!
Christina says
What are your thoughts on using Stevia instead of Swerve? Can’t find Swerve where I am. Thanks!!!
Carolyn says
What kind of stevia? The liquid or the powder?
Karen says
Seriously delicious…..has to bake for much longer to get golden brown on top and added real vanilla ice cream that made it not low carb…..
Jennie Goutet says
This is just about perfect! 🙂
Bethany @ Athletic Avocado says
Holy yum! This will definitely satisfy my sweet cravings even without the sugar! Love that I don’t have to share!
Amanda says
Can you sub coconut oil for butter if you have a dairy allergy? It looks so delicious i can’t WAIT to try this!!!!!
Carolyn says
Yes, I think that would be fine.
Amanda says
AMAZING!!!! Thanks so much!
Jill says
Could you replace almond flour with coconut flour?
Carolyn says
That would be a whole different kind of cookie and I’d have to test drive that one. Because coconut flour takes a lot more liquid and a lot more egg, so it’s hard to say without some trial and error.
Jeanne says
can I use egg white powder or is that real eggwhites? TIA-looks delish!
Carolyn says
Real egg white, but the kind that comes in a carton. If you want to use the powder, you can, but do it this way…add the powder with the almond flour, but add 2 tsp water to make up the liquid.
Jeanne says
great-thanks for your help!
Maria says
The recipe says egg yolk. Now I don’t know what to use.
Carolyn says
Hi Maria… this is an updated recipe so use the yolk.
Karen says
Another Must Try recipe that includes ingredients I ALWAYS have on hand. Thank you.
Pam says
YUM…this will really hit the sweet tooth spot!!!
Sarah C says
what brand of SF Chocolate Chips do you use? I can only seem to find Hershey’s and I’m so much a non-fan of Hershey’s regular cheap waxy chocolates that I’m probably more of an anti-fan LOL. I haven’t been willing to give their SF chips a chance. Should I?
Carolyn says
I always use Lily’s and I buy them by the case! http://www.amazon.com/gp/product/B00K3I80BA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00K3I80BA&linkCode=as2&tag=aldaidrabfo05-20&linkId=IYFGRCAYVY2FWODZ
Sandy says
What is powdered Swerve Sweetener? Is this like splenda?
Carolyn says
No, it’s an erythritol based sweetener. http://amzn.to/29R4N4A