Chocolate Chip Cookie for Two (Low Carb and Keto)
Try this Chocolate Chip Cookie for Two recipe, or contribute your own.
Try this Chocolate Chip Cookie for Two recipe, or contribute your own.
- Carbohydrate 7.004475 g
- Cholesterol 122.0125 mg
- Fat 64.32544 g
- Fiber 4.62104978370667 g
- Protein 2.434115 g
- Saturated Fat 45.372853 g
- Serving Size 1 1 cookie (87g)
- Sodium 337.5585 mg
- Sugar 2.38342521629333 g
- Trans Fat 4.3176145 g
- Calories 600 calories
Step-by-step
- Heat oven to 350 and coat a small baking dish with non-stick spray.
- Mix together the dry ingredients until combined.
- Cut in the butter and vanilla, working the mix until a dough forms. The warmth from your hands helps so dig in!
- Fold in the pecans and chocolate chips, press into pan and bake for 10 minutes or until golden.
- Sprinkle with a pinch of flaky salt and let cool before removing or just eat it straight from the pan.
Almond flour anchors this low-carb single-serving cookie, providing the structural fat and protein that traditional wheat flour usually supplies. Because alternative flours lack gluten, handling the dough requires specific techniques to maintain a tender crumb without crumbling.
- Combine the almond flour and coconut flour thoroughly with the xanthan gum before adding fats, ensuring the binding agent distributes evenly to prevent a grainy texture.
- Bake the small dish at 350 degrees Fahrenheit for precisely 10 minutes until the edges turn golden brown.
- Freeze unbaked portions of the dough shaped into discs on parchment paper for up to two months, then bake directly from frozen by adding three extra minutes to the timer.
- Store baked leftovers in an airtight container at room temperature for up to two days, or crisp them back up in a toaster oven at 300 degrees Fahrenheit for two minutes.
- Substitute melted coconut oil for butter at a one-to-one ratio if dairy is restricted in your pantry.
Single-serving baking scales down traditional cookie formulas by omitting eggs entirely, relying on butter and xanthan gum for binding instead. Proper cooling on the pan allows the high fat content to solidify before eating.
