It’s ooey, it’s gooey, and it serves just one person. Dive into this deep dish Single Serve Keto Cookie and enjoy all the deliciousness with a fraction of the carbs.
Like any person with functioning tastebuds, I love warm, tender chocolate chip cookies. I love them here, I love them there, I will eat them anywhere! And while I love classic Keto Chocolate Chip Cookies, I also enjoy finding new and delicious ways to make them. This deep-dish recipe for one has long been one of my favorites.
Let’s face it, sometimes you just don’t feel like making a big tray of keto cookies. You simply don’t feel like putting in the effort it takes to mix the dough, roll the cookies, and clean up the pans. Or perhaps you know you will eat too many in one sitting and need to limit the temptation.
Or sometimes you just want to make yourself a gooey sweet treat that is yours and yours alone. And that’s where this Keto Chocolate Chip Cookie for One comes in. It really is the perfect single serve dessert, and it’s absolute magic with a small scoop of keto ice cream on top.
If you’re looking for more small batch recipes, be sure to check out the Keto For Two Cookbook!
Why I adore this recipe
I have made this single keto cookie more times than I can count. It’s my go-to when life is busy and I just need an easy sweet treat.
- Seriously easy: This easy dessert takes 5 minutes of prep time and 15 to 20 minutes of bake time.
- Tender texture: It has a wonderfully tender consistency. And you can bake it more or less, depending on how gooey you want it.
- No leftovers: Don’t get me wrong, I normally love leftover dessert! But sometimes I don’t n need more temptation hanging around my kitchen.
- Easy clean up: It’s all baked in a single ramekin so there are no big cookie sheets to clean up.
- Great macros: With only 7.5g grams of carbs, 4.5 grams of fiber, and 8.1 grams of protein, it’s an ideal dessert for low carb and keto diets.
Reader’s Thoughts
“Made this tonight when I had a sweet craving! As always, your recipe did not disappoint. Thank you!” — Carissa
Ingredient Notes
- Butter: Melted butter is ideal for chocolate chip cookies, but you could use coconut oil or even avocado oil, if you wish.
- Sweetener: I recommend a brown sugar substitute for more classic chocolate chip cookie flavor.
- Egg yolk: You need about half an egg yolk for this recipe. I like just the yolk as it makes it more gooey. You could substitute 1 1/2 teaspoons of whisked egg but I don’t recommend just egg white.
- Almond flour: Finely ground almond flour will give you the best consistency.
- Collagen protein: I recently tried adding a little collagen peptides to my cookie and it made it especially good. I used Perfect Keto Salted Caramel.
- Chocolate Chips: Any brand of low carb chocolate chips should work in this recipe.
- Baking staples: Vanilla, baking soda, salt.
Step by Step Directions
- Combine the wet ingredients: In a small microwave safe bowl, melt the butter. Whisk in the sweetener until well combined. Stir in the egg yolk and vanilla extract until just incorporated.
- Add the dry ingredients: Stir in the almond flour, collagen protein (if using), baking soda, and salt until well combined. Then stir in most of the chocolate chips, saving a few to press into the top of the cookie.
- Transfer to a ramekin: Press the batter into a lightly greased 4-ounce ramekin and press remaining chocolate chips into the top.
- Bake the cookie: Bake at 325ºF 15 to 20 minutes, or until golden brown on the edges but the middle is still a little soft to the touch.
- Serve: Remove and let cool for a few minutes before eating. Top with your favourite low carb vanilla ice cream for a serious treat!
Tips for making a single serve cookie
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.
The best way to do this is to whisk the egg (or in this case, the egg yolk) and measure it out by the teaspoon. A large egg yolk is about 3 teaspoons, so using 1 1/2 teaspoons for this recipe works well. You can save the rest of the yolk for an omelet… or another cookie the next day!
Many people ask why I don’t offer microwave instructions for this keto cookie recipe. The honest answer is that it ruins the consistency. It gets all puffy and spongy, rather than gooey and tender, and I don’t like it that way. I find it bakes best in the oven, but a small countertop oven works well too.
If using a convection oven, lower the temperature by 25 degrees. The same goes for baking it in an air fryer. You may also have to adjust the baking time so keep your eye on it. Each appliance is a little different!
Don’t want to use the collagen protein? Replace it with an additional tablespoon of almond flour. I don’t recommend replacing with another protein, as it will affect the consistency.
Frequently Asked Questions
I do not recommend coconut flour for this recipe, nor for keto cookies in general. It just does not provide good consistency. If you wish to make this recipe nut-free, I recommend using sunflower seed flour. You will need to add a 1/2 teaspoon of lemon juice to offset the green reaction.
You can definitely make this recipe in advance, and you can easily batch it up to make more servings as well. The cookies store well in the fridge, covered with plastic wrap. You can then re-warm them gently in the oven or microwave.
This recipe has 7.5 grams of carbs and 4.5 grams of fiber. If you count net carbs, that comes to only 3g net carbs per serving.
More delicious small batch recipes
Keto Chocolate Chip Cookie for One
Servings: 1 serving
It’s ooey, it’s gooey, and it serves just one person. Dive into this deep dish Single Serve Keto Cookie and enjoy all the deliciousness with a fraction of the carbs.
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Preheat the oven to 325ºF and grease a small ramekin (4 ounce capacity)
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In a small bowl, melt the butter. Whisk in the sweetener until well combined. Stir in the egg yolk and vanilla.
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Stir in the almond flour, collagen protein, 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.
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Press the batter into the prepared ramekin and press the 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.
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Remove and let cool for a few minutes before eating. Top with your favourite low carb vanilla ice cream for a serious treat!
Storage information: Store the cookie tightly wrapped up in the fridge for up to 4 days. Rewarm gently in the microwave or oven.
Serving: 1cookie | Calories: 288kcal | Carbohydrates: 8g | Protein: 6.6g | Fat: 26g | Fiber: 4.9g
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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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