ONE GIANT KETO COOKIE?! Yes, really.
You know that moment when you’re deep into your keto journey and suddenly all you want is a warm, gooey chocolate chip cookie? This recipe is for you.
It’s ridiculously simple: one massive cookie that’s actually low-carb. The edges get golden and slightly crispy while the center stays soft and chewy—exactly how a good cookie should be. And it takes less than 15 minutes. Perfect for those 9pm cravings or whenever you need something sweet without wrecking your macros.
What You’ll Need:
3/4 cup almond flour
2 tbsp coconut flour
3 tbsp brown sugar substitute (Swerve or Lakanto work great)
1 large egg
2 tbsp melted butter
1/2 tsp vanilla extract
1/4 tsp baking soda
Pinch of salt
1/4 cup sugar-free chocolate chips
How to Make It:
Whisk together the dry ingredients first—almond flour, coconut flour, sugar substitute, baking soda, and salt. Make a well in the middle, then add the egg, melted butter, and vanilla. Mix until smooth. Fold in the chocolate chips.
Press the dough into a small round pan (6-7 inches) or air fryer basket lined with parchment paper, about 1/2 inch thick.
Air Fryer: 320°F for 8-10 minutes
Oven: 350°F for 12-15 minutes
Let it cool for 5 minutes before slicing into wedges. Here’s the thing—it’ll look slightly underdone in the center when you pull it out. That’s perfect. It continues cooking as it cools and gives you that ideal chewy texture.
Want to level it up? Toss on extra chocolate chips right after baking so they melt. Or add chopped pecans, walnuts, or a sprinkle of sea salt.
It keeps well for 2-3 days in an airtight container. Reheat for 30 seconds in the microwave and it tastes fresh-baked again.
