Low Carb Chocolate Chip Cookie Cake

Indulge guilt-free with this Low Carb Chocolate Chip Cookie Cake, a rich and buttery treat that combines the nostalgic flavor of a classic chocolate chip cookie with the decadence of a shareable cake. Made with wholesome almond flour and sweetened with erythritol or your favorite low-calorie sweetener, this recipe is perfect for those following a keto or low-carb lifestyle. Sugar-free chocolate chips add a delightful burst of sweetness without spiking your carbs, while hints of vanilla bring a warm, comforting aroma. With just 15 minutes of prep time and a short bake, this soft, golden cookie cake is easy to whip up for any occasion. Serve it warm with a cold glass of almond milk or alongside your favorite coffee for a dessert that’s as satisfying as it is healthy!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.75 cup granulated erythritol or preferred low-calorie sweetener
• 2 teaspoons vanilla extract
• 1 egg
• 2 tablespoons unsweetened almond milk
• 0.75 cup sugar-free chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or a round cake pan with butter or non-stick spray.

Step 2

In a medium-sized bowl, whisk together the almond flour, baking soda, and salt until well combined.

Step 3

In a large bowl, beat the softened butter and granulated erythritol together with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

Step 4

Add the vanilla extract and the egg to the butter mixture. Beat until fully incorporated.

Step 5

Mix in the almond milk until the batter is smooth.

Step 6

Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Step 7

Fold in the sugar-free chocolate chips with a spatula until evenly distributed throughout the batter.

Step 8

Spread the batter into the prepared pan, using a spatula to even out the top.

Step 9

Bake in the preheated oven for 23-25 minutes, or until the cake is golden brown around the edges and a toothpick inserted in the center comes out clean.

Step 10

Allow the cookie cake to cool in the pan on a wire rack for at least 15 minutes before removing it from the pan.

Step 11

Slice and serve the cookie cake as a delightful low-carb dessert that pairs perfectly with a cold glass of almond milk or a hot cup of coffee.

Nutrition Facts

Serving size	(764.5g)

Amount per serving	% Daily Value*
Calories	2914.7

Total Fat 259.4g	0%
Saturated Fat 105.5g	0%
Polyunsaturated Fat 1.8g
Cholesterol 454.3mg	0%
Sodium 3314.0mg	0%
Total Carbohydrate 316.4g	0%
Dietary Fiber 68.6g	0%
Total Sugars 8.1g
Protein 60.2g	0%

Vitamin D 59.0IU	0%
Calcium 513.6mg	0%
Iron 7.8mg	0%
Potassium 116.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 6.3%

Carbs: 32.9%