1 Min Keto Chocolate Chip Cookie

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Soft and chewy keto chocolate chip cookie.

Prep Time1

Cook Time1

Total Time2

Course: Dessert, Snack

Keyword: keto chocolate chip cookies, keto microwave dessert

Servings: cookie

Calories: 256kcal

In a small bowl, add the melted butter, heavy cream and vanilla extract. Stir to combine.
Next add your Sukrin brown sweetener, powdered monkfruit/erythritol sweetener, almond flour, coconut flour and a pinch of each; xanthan gum, baking soda and salt(add 1/16 tsp if using unsalted butter).
Stir all of the ingredients together until combined.
Add your chocolate chips and stir them in as well.
Grab a small plate and grease it with some oil or butter. Roll your cookie dough into a large ball using your hands and then flatten it partially on the plate.
Microwave the cookie for 30-45s (I do mine for ~30s then another ~8-9s).
Let the cookie cool on the plate (you can use your spoon to push the edges back in if it spread out a bit awkward while it's still soft).
After about 5-10min of cooling the cookie is ready to eat! Feel free to let it cool down even further if you'd like to take it off the plate and save it for later! (You can also totally eat it while it's hot too but it will be more like gooey cookie dough than a cookie!)

Almond Flour (I use the kirkland brand from Costo/Amazon! It's the best quality and value of any almond flour I've found)
Coconut Flour (Helps to thicken the cookie more without adding many extra calories or carbs! Even if you don't like the flavour, trust me on this one! You won't notice it)
Heavy Cream (You can also use almond milk, coconut milk, regular milk or even half and half for this)
Butter (I use salted in most recipes, it's just what I grew up with but you are welcome to use unsalted, just add an extra tiny pinch of salt)
Powdered Monkfruit/Erythritol Sweetener (I use the Lakanto brand and it's fabulous!)
Sukrin Brown Sweetener (Brown Sugar replacement, you can use a few drops of molasses + 2 tsp regular sweetener as a replacement OR Swerve Brown)
Xanthan Gum (Helps thicken the cookie batter and give it a "chewier" quality and keeps the cookie from crumbling! It's basically the cookie's gluten replacement)
Baking Soda (Helps the cookie to spread a bit and gives the cookie a nicer texture)
Stevia Sweetened Chocolate Chips (I use the Krisda brand, which is readily available in most health sections of Canadian grocery stores but you could also use Lily's brand or Choc Zero's brand if you are located in the US).

All microwave times vary so be sure to test with 30s and then add 5-10s as needed. The cookie should spread but not over the entire plate. It will be SUPER soft at first but it hardens up once it cools down.
Don't have sukrin brown? You can also use just a couple drops of molasses + 2 tsp regular sweetener OR use another brown sugar replacement like swerve brown. If you don't have any of those things, simply use 4 tsp of powdered monkfruit/erythritol sweetener for the cookie.
Don't have heavy cream? You can also use almond milk, coconut milk, regular milk or half and half.
Don't have xanthan gum? You can still make this cookie! It just be a tad more crumbly and less chewy but it will still taste delicious!
If using unsalted butter, use 1/16 tsp of salt or a little more than just a pinch.
If you let this cookie cool fully, you can pick it up with a spatula and place it in a ziplock for later!
Try topping your cookie with low carb ice cream or whipped cream and sugar free sprinkles for a fun twist!