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 1/2 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 tbsp butter, melted
- 1 1/2 tbsp Swerve Brown
- 2 tsp whisked egg yolk
- 1/8 tsp vanilla extract
- 3 tbsp almond flour
- 1/8 tsp baking soda
- Pinch salt, (skip this if using salted butter)
- 2 tsp 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
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Hi Carolyn. I have an 8-ounce ramekin. How long should I bake it for in that? Thanks!
An 8 ounce ramekin is 1 cup. Which means it’s too big for this recipe.
oh so good! DH doesnt even realize its keto! love them.
I have been making this cookie for a couple of years and it is delicious. I now make it by increasing the recipe amounts 8 times each then I spread it into a buttered 9″ cake pan. Needs to bake a few minutes longer naturally. So I now have a batch of cookies and I usually keep half of them in a container on my counter for a few days and freeze the other half. They freeze beautifully and I warm them up in my microwave….so delicious and taste like they were just baked.
Charlotte- I just did the same thing after reading your comment, and just tasted one. Wow, they are so good! I didn’t want to get all the ingredients out for one cookie, so glad I saw your comment. Thanks for the great recipe, Carolyn! It’s the best keto cookie I’ve tried yet!
Sad ending to my single serve chocolate chip cookie tonight. Made one for each of us, hubs and myself -served his and then decided I needed a cup of hot tea to go with mine. Carrying my tea and ramekin to the family room, my ramekin slipped right out of my hand and crashed to the floor. Thankfully my hubs had a little of his left and sweetly gave his to me. It was so good! I think I will have to make these again soon! This is a great recipe-we both loved it!
Aw! I am so sorry!
This was *insanely good* to me!
I used a 4oz, mini quiche ramekin, though mine came out squishy/undercooked in the middle(still delicious though!). Next time, will try a different baking vessel. 😉
The only thing I did different in the ingredients, was:
-Subbed the Swerve for Allulose
-Added almost 1/4tsp of Keto Maple Syrup
(This created a nice, brown sugar taste for me)
-Used half a single, broken up square, of Lindt 90% chocolate bar as my ‘chocolate chunks’
Next time,(maybe later tonight!) gonna try adding pecans and coconut shreds, as one reviewer tried here in the comments.
I am SO excited I have discovered a keto chocolate chip cookie recipe, that tastes so close to the wheat-based style *without* having to use Brown Sugar Swerve!
Thank you-will be making this again and again!!
I make this cookie a lot because it is so good. I have even increased the recipe to make 4 times the dough, press it into a buttered small baking dish then bake. Of course the baking time will take a little longer but this way I can have dessert for 4 days. I cut the the baked cookie into 4 pieces, wrap the cookies in plastic wrap and place in a container and they stay soft and fresh. They are extra good heated in the microwave a few seconds.
What was the size of your pan for 4 servings? thank you, Carol
I
used the small of my Corning Ware casserole dishes (from long, long ago. The bottom measures about 6″ X 6″.
just made this tonight for a treat. My wife and I both love it!! Will make this agsin!!!!
Wonderful!
At last – a singular treat. Living and cooking for myself alone, while I have tried and like several other of your desserts, I only need one helping when I need/really want a sweet treat. I love this one serving treat! More more more!
I have a brownie too! https://alldayidreamaboutfood.com/keto-mug-brownie/
I love this cookie! It has saved me from cravings many times. I’ve added a tablespoon of unsweetened coconut to the batter as well and it tastes great too. Thanks for sharing your delicious recipes.
Glad to hear it!
Very yummy! This only my second venture into Keto baking. The first, ginger cookies, not a success because of the ‘cooling’ effect of the sweetener. Happy to say this is delicious. I just had a 10 oz. ramekin so I doubled everything, using the whole egg yolk. It got a little too browned but I was afraid to take it out sooner because the center was kind of ‘jiggly’ after 20 min. I probably kept it in my toaster oven for 23ish minutes. The center was nicely gooey and the sides baked well, just dark. I wouldn’t have served it to anyone but I sure did eat it up!! Thank you and I am looking at your other recipes now.
If I covered the ramekin with foil for the last 5 or so minutes would that help like in normal baking?
I can’t advise, since I don’t know the actual dimensions of your ramekin. If it’s not very wide but quite deep… then that was the problem.
Can these be cooked in the microwave. Our oven died!
To be honest, I don’t think it’s very good that way but you’re welcome to try.
This was pretty good. Keto desserts are usually wet, dense, & nasty. I’m surprised. I’ll make again!
Hah! You must be new to my recipes… I can’t think of many of my desserts that would fall under “dense, wet, and nasty”! 😉
FYI this does NOT work in an air fryer!
It only cooks the tops & starts smoking! ????
Oh boy! So I recently made a single serve brownie and I did try it in the air fryer. It worked well! I wonder if maybe you had the heat too high?
What temperature was your air fryer and for how long? thank you, Carol
I am looking forward to trying this recipe! I have a question about almond flour. Is there a particular brand that you prefer? I find almond flour to have a mealy texture that I don’t really enjoy. But have wondered if maybe there’s a better brand. Thanks!
It’s definitely the brand, I would say. I like to use either Bob’s Red Mill or King Arthur Flour and never find any mealiness.
I switched out the almond flour for 2.5T of THM Baking Blend and it was amazing! I will definitely be making this when I have a cookie craving but don’t want to make a whole batch of cookies.
This was really tasty! The first time I’ve tried a single serve dessert. It would probably be easier to do a multiple serving recipe, but this keeps me from eating more than a single serving. = ) And THAT’s important!
EXACTLY! And yes, it’s much easier to measure out ingredients for multiple servings but this is built in portion control!
Thank you for this wonderful recipe. I made it for two and it came out so delicious!
Best chocolate chip Keto cookie EVER!
Oh wow , first cookie recipe that was actually Delicious!! I love this recipe!!! Thank You!! Can’t wait to try your other recipes!
Absolutely amazing! I made 4 of them so I could use the whole egg per the tips for the recipe and cooked for a total of 20 minutes and let cool for 10. I AM IN LOVE!! Thank you so much or making a recipe that satisfies my cookie craving without tasting off, You are thoroughly appreciated!