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prep time
30 min
cook time
20 min
ready time
50 min
Low Carb Chocolate Chip Cookie Cake
A nostalgic and simple dessert is the chocolate chip cookie cake, except this one is guilt-free! Refined sugar-free and gluten-free, this cake is meant for any celebration. Keto and non-Keto people alike will love how dense and moist this cake is. Tender cookie dough is studded with dark chocolate and white chocolate chips then decorated with a whipped ganache frosting and Keto-friendly sprinkles. The cookie cake can easily be cut into perfect portion sizes and is excellent for any party.
Why do I have to use brown sugar sweetener?
You do not have to use brown sugar sweetener, but it does add caramel-notes that are typical to a traditional chocolate chip cookie and is highly recommended. It also helps the color of the cookie be more faithful to a chocolate chip cookie.
Do I need to use two kinds of chips?
No, feel free to substitute one for the other if you would like to.
How is the whipped ganache prepared?
Scalding cream is blended with high-quality cocoa powder and monk fruit sweetener. The mixture is then chilled in the refrigerator until solid and then whipped until light and fluffy. It is a fun way to make a Keto-friendly chocolate frosting! You will likely want to use it again on other Keto dessert recipes.
How should I store the finished cookie cake?
Since there is heavy cream in the frosting, the cake should be stored in an airtight container in the refrigerator for up to one week.
Serving suggestions
Please serve these Keto Chocolate Chip Cookie Cake with a high-protein snack like Keto Coffee Protein Shake https://www.carbmanager.com/recipe/keto-coffee-protein-shake.
Net Carbs
6.8 g
Fiber
11.2 g
Total Carbs
30.2 g
Protein
8.3 g
Fats
23.3 g
278 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Brown Sugar Replacement
1 cup
Coconut Oil
½ cup
Raw Egg
2 large
Vanilla Extract
1 teaspoon
Almond Flour
2-½ cup
Baking Powder
1 teaspoon
Kosher Salt
¼ tsp
White Chocolate Baking Chips (Keto-friendly)
4 ounce
Dark Chocolate Chips (Keto-friendly)
60 chips
Whipped Cream
1 cup
Cocoa Powder
1 cup
Monk Fruit
½ cup
Almond Extract
1 teaspoon
Rainbow Sprinkles (sugar-free)
1 tbp
Recipe Steps
steps 8
50 min
Step 1
Preheat an oven to 350 F. In the meantime, prepare an 8” cake pan with nonstick cooking spray. In a medium mixing bowl, combine the sweetener, melted coconut oil, raw eggs, vanilla extract, almond flour, baking powder, and salt. If using a fine salt, be sure to use ½ the amount of salt. Mix very well with a rubber spatula or wooden spoon. You do not need to worry about overmixing the dough since it is gluten-free.Step 2
Add in the chocolate chips and mix well to combine. You do not need to use two different kinds of chocolate. Feel free to use one cup total of either white or dark chocolate chips.Step 3
Press the dough into the cake pan into an even layer. Bake for 20-21 minutes or until the cookie’s edges are golden brown and the center is set. Allow the cookie to cool completely in the pan; this will allow the cookie to finish cooking with the residual heat.Step 4
Once the cookie is cooled, invert the cookie and remove it from the pan. Invert it again, so it is top side up.Step 5
Add the heavy cream to a microwave-safe bowl and heat for 1 minute and 25 seconds until the cream is scalding but not boiling. It should be very hot. Add the cocoa powder to the cream and mix it well with a whisk or beaters until the cocoa melts in and is smooth.Step 6
Add in the monk fruit blend and beat with beaters on a hand mixer. Set the beaters aside for a moment, but you will use them again. Place the cocoa mixture in the fridge until solid, about 30-35 minutes.Step 7
Remove it from the refrigerator and beat with the hand mixer until very light and fluffy and also lightened in color.Step 8
Place the frosting in a large piping bag fitted with a large star piping tip. Pipe stars around the outside edge of the cookie cake (or any other design you would like). Sprinkle the edges with Keto-friendly sprinkles. Store in an airtight container in the fridge for up to one week.
Comments
Silverpode a year ago
Baked this today. And man was this NASTY!!! Texture was very gritty and the so called frosting tasted like I stuck my tongue in a container of cocoa powder. Maybe that is where the almond extract was supposed to go.
Day Man 3 years ago
First of all, wtf is the Almond extract for? This recipe was quickly written and left a lot to question. The frosting is way too thick and doesn’t become fluffy at all. There’s really just a lot wrong with this recipe. Yikes.
Marywelch89 3 years ago
I found Lily's hips in the seasonal aisle at Walmart. Much better price than online
SpectacularKetone241142 3 years ago
Does anyone know what else can be used to replace the monk fruit
Ehoop 3 years ago
Monk fruit sweetener is blended with erythritol, so you could use all erythritol.
Mdoc79 3 years ago
One of the best keto desserts I’ve tried so far!!!
MsMoni88 3 years ago
Lily’s or Lakanto brands I find at Whole Foods Market if you have one near you. It’s in the baking aisle.
Mag***** 3 years ago
Lilly’s chocolate chips, I’m gonna make a mug cake version of this, the cake would be too tempting, I gave to stick to single servings.👍🏼
Meridith 3 years ago
Sugar free Hershey and Lily’s just about any grocery store
Lauree 3 years ago
What’s are keto friendly chocolate chips and where do I find them