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    Home » Keto Cookies » Keto Chocolate Chip Cookie for One

    Published: Jun 29, 2020 · Modified: Feb 2, 2021 by Carolyn

    Keto Chocolate Chip Cookie for One

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    14.2K shares
    Jump to Recipe Print Recipe

    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!Titled image of a keto deep dish chocolate chip cookie in a white ramekin, with a spoon digging into it and a bowl of chocolate chips in the background.

    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.

    A scoop of ice cream being placed on a keto chocolate chip cookie for one

    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.

    A gooey keto deep dish cookie with a scoop of ice cream on top. The container of ice cream and the scoop in the background.

    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:

    1. Use a brown sugar replacement for the sweetener. I find this gives it more real chocolate chip cookie flavor.
    2. 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.
    3. 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.
    4. Always save a few chocolate chips for the top, before baking. It makes the cookies look that much more appealing.
    5. 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!

    Close up shot of a deep dish keto cookie with a spoon digging into it.

    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
    Close up shot of a deep dish keto cookie with a spoon digging into it.

    Single Serve Chocolate Chip Cookies

    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.
    4.82 from 27 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: chocolate chip cookie for one, single serve chocolate chip cookie
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 servings
    Calories: 288kcal

    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

    Nutrition Facts
    Single Serve Chocolate Chip Cookies
    Amount Per Serving (1 cookie)
    Calories 288 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Carbohydrates 8g3%
    Fiber 4.9g20%
    Protein 6.6g13%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    14.2K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Lori says

      January 17, 2021 at 8:05 pm

      5 stars
      Made these twice using Lily’s semi-sweet choc chips and Swerve brown sugar. First time I used my regular Walmart brand superfine almond flour, second time I used Bob’s Red Mill. I doubled the recipe both times. What a difference the brand of almond flour makes! Bob’s Red Mill produced a superior product. I didn’t love the first attempt, I found the texture to be all wrong – it just didn’t “feel” like a chocolate chip cookie in my mouth. For those of us still adjusting to baking with almond flour, I strongly suggest trying different brands to find one that you like. I’ll use the Walmart brand for coating chicken strips, fish, and making chaffles. I’ll reserve Bob’s for my baking needs. Be warned – this little chocolate chip cookie treat is delicious… you will want to make it again and again!

      Reply
    2. barbara erb says

      November 25, 2020 at 7:40 pm

      Another great recipe have made these twice now perfect bite of cookie .Because I live in Canada some things we have trouble getting but used what i could obtain and they are so yummy .Thanks to you

      Reply
    3. Diana C says

      November 16, 2020 at 10:49 pm

      Carolyn! I am overjoyed I found you today! Just made this recipe and feel so happy And grater that you have worked so hard to create these amazingly recipes that still taste good! Thank you ! Times a zillion!

      Reply
      • Carolyn says

        November 17, 2020 at 8:20 am

        Welcome to the delicious dark side…

        Reply
    4. Ed Youmans says

      November 05, 2020 at 8:15 am

      Can the Chocolate Chip Cookie for Once be made with cashew flour? It’s one of the tastiest flours I’ve tried.

      Reply
      • Carolyn says

        November 05, 2020 at 11:48 am

        Probably but it will raise the carb count significantly.

        Reply
    5. Kristy says

      August 29, 2020 at 8:18 pm

      I get the cooling effect when I use Swerve sweetener, so with this recipe how many drop of stevia do you recommend to prevent the cooling effect?

      Reply
      • Carolyn says

        August 30, 2020 at 7:30 am

        Do you mean as well as still using Swerve? I wouldn’t do many because it’s already sweet. Or maybe reduce the Swerve to 2/3 and add 3 or 4 drops?

        Reply
    6. Rachael Yerkes says

      August 17, 2020 at 10:27 am

      5 stars
      These are so yummy! Love that they are low carb but still a sweet treat

      Reply
    7. Katie says

      August 17, 2020 at 9:36 am

      5 stars
      This looks like something my family would like. Can’t wait to try it.

      Reply
    8. Erin says

      August 17, 2020 at 9:22 am

      5 stars
      Single serve desserts are the best! And this is so good when it is still warm and melty!

      Reply
    9. Susan Yakus says

      July 29, 2020 at 1:05 pm

      5 stars
      Hi Carolyn, I will be trying this soon. I was wondering if you had considered making of cookbook of mini dessert recipes? I think it would be great. Also, do you ever cook with an Instant Pot? There is another idea for a cookbook. I am so happy to have found you. I have 3 of your books on the way to me now.

      Reply
      • Carolyn says

        July 30, 2020 at 7:33 am

        Hi Susan. I have plenty of instant pot recipes on this site! I am also working on a fun little ebook for small batch recipes.

        Reply
    10. Renee Rutledge says

      July 22, 2020 at 7:48 pm

      This was AWESOME!

      Reply
    11. Amber says

      July 21, 2020 at 9:01 pm

      Omg this is one of the best single serve desserts I’ve made so far. Thank you so much for this recipe. We could not tell that it was sugar free! Love it!!!

      Reply
      • Carolyn says

        July 22, 2020 at 8:00 am

        Glad to hear it!

        Reply
    12. Jennifer says

      July 18, 2020 at 8:52 pm

      5 stars
      I made two single servings in the hope that my non-low-carb husband would like this recipe. It looked so good I was pretty sure it would be a winner. And yes it is. We both enjoyed it. I’ve been low carb for 6 years and tonight is the Very first time I’ve made a dessert recipe. I just didn’t want left over desserts tempting me low carb or not. Anyway. Yum! And not only is it good but it is completely satisfying and completely gone in one sitting! I hope you will continue to develop dessert recipes for one person.

      Reply
      • Carolyn says

        July 18, 2020 at 9:09 pm

        So glad to hear it!

        Reply
    13. Mairi says

      July 13, 2020 at 6:38 am

      5 stars
      I have been doing Keto for a year and have yet to find a chocolate chip cookie that I liked, until now, this was absolutely delicious. And yes, I did turn on my big oven for one little cookie 🙂 It was worth it. Thank you again for another A+ recipe.

      Reply
    14. Cassondra says

      July 08, 2020 at 6:47 pm

      5 stars
      These are absolutely AMAZING! I made 4 using a whole egg, as suggested, and only baked 2 for the hubby & myself. Saved the other 2 unbaked for tomorrow. Served them warm topped with keto ice cream. OMG! Love that these are single servings!

      Reply
    15. Anne says

      July 03, 2020 at 11:43 pm

      Another fantastic small serving recipe from Carolyn! I cook mine about 3 minutes longer and let it cool to get a crispiness on the edge! Thank you!

      Reply
    16. JANICE says

      June 30, 2020 at 4:30 pm

      Have you used Bob’s Red Mil 1 to 1 Baking Flour. I am very new to your recipes and this will be my first one.

      Reply
      • Carolyn says

        July 01, 2020 at 7:20 am

        I haven’t used it since I try to be gluten free.

        Reply
    17. Bev Loos says

      June 30, 2020 at 10:26 am

      I am wondering if I could bake it in my air fryer?

      Reply
      • Carolyn says

        June 30, 2020 at 11:32 am

        Please watch the video as I address that issue.

        Reply
    18. Debbie says

      June 30, 2020 at 8:16 am

      I will be trying this for sure. Has anyone tried baking more than one at a time and then reheating the extras in the microwave? Thanks Carolyn!!

      Reply
      • Carolyn says

        June 30, 2020 at 8:19 am

        I have but they aren’t quite as good – good, but not quite as good. You could make a second one unbaked, refrigerate for a day, then let it come to room temp and then bake it.

        Reply
    19. Sonia Mehrotra says

      October 23, 2019 at 10:32 pm

      Hi…does the ramekin you have used have a one cup capacity? Thanks

      Reply
      • Carolyn says

        October 24, 2019 at 6:33 am

        No, it’s 4 ounce ramekin which means it’s 1/2 cup.

        Reply
    20. Robbie says

      September 13, 2018 at 1:08 pm

      Could I ise Sugar in the raw instead of liquid stevia? I dont love the taste of stevia.

      Reply
      • Carolyn says

        September 13, 2018 at 6:37 pm

        Sure, but sugar won’t be low carb.

        Reply
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