Craving something oh so simple yet oh so delicious, that’s also low-carb? Look no further friends, because this Chocolate Chip Cookie Cake meets all the criteria, plus extra yum!❤️
Good things require love and patience—and we put in loooong hours of work and love into this recipe to achieve the best flavor, texture and appearance possible. The good news is, it will only take you about 15 minutes to put together and 16 minutes to bake—how easy is that!? 😉
This cookie cake serves 8, make sure to double the frosting if you want to create extra embellishments like birthday wishes. And for a larger gathering, I recommend making two cakes (make each individually)—each cake is about 8 inches in diameter. And I have just one tip for you today–and that is to use your hands to create the dough! Getting your hands into the mix is first of all just fun, but it also results in the ingredients coming together more evenly. Plus, it’s one more way to add your special touch into the recipe-I swear it makes a difference, especially when you’re baking for a loved one.❤️
*If you can’t get enough cookie cakes, try our delicious low-carb peanut butter version! Happy Cookie Cake Making!!😊
Low-Carb Chocolate Chip Cookie Cake
- Prep Time: 15 min
- Cook Time: 16 min
- Total Time: about 30 min
- Yield: 8 slices 1x
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5.5 net carbs per slice (*Swerve has zero net carbs)
Ingredients
Cookie Cake
- 1.5 cups almond flour (Bob’s Red Mill)
- 1/4 cup coconut flour
- 1 teaspoon guar gum
- 1/2 teaspoon gelatin
- 1/4 teaspoon baking soda
- 1/2 cup Swerve Brown Sugar Replacement, packed. (No substitutes)
- 6 tablespoons melted butter (Earth Balance for dairy-free)
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon molasses (this adds only 2.5 carbs to the entire recipe, .3 per serving)
- 1/3 cup Lily’s Sugar-Free Milk Chocolate Chips (Lily’s Dark Chocolate Chips for dairy-free)
Frosting (double if you prefer a lot of frosting)
- 1/4 cup butter, softened (Earth Balance for dairy-free)
- 1 tablespoon half + half (full fat coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- 3/4 cup Swerve Confectioner Sugar Replacement
- 2.5 tablespoons cocoa powder (Droste Cocoa for richer color and flavor)
Instructions
- In a large bowl, whisk together almond flour, coconut flour, guar gum, gelatin and baking soda. Add Swerve Brown Sugar and whisk vigorously until evenly incorporated. (I use my hands to break up any lumps.)
- Add melted butter, vanilla extract, molasses and egg. Combine by hand until a sticky dough forms. Add chocolate chips and work them into the dough evenly. Form dough into a ball.
- Place your ball of dough onto a parchment paper lined baking sheet. Press dough out into a circular shape, about 7-8 inches in diameter using your hands to cup the sides to make the circle nice and tidy.
- Place in a preheated oven and bake at 350 degrees for 10 minutes, then rotate the pan 180 degrees and bake an additional 6 minutes.
- Remove and place cookie sheet on top of oven to cool. The cookie will still be soft in the middle at this point, it will firm up to the perfect texture during the cooling process-you will want the middle moist and a touch gooey. You can choose to eat it warm, just make sure to let it cool 20 minutes first (it will still be plenty warm) then carefully and quickly lift the cookie cake up by gripping the sides of the parchment paper and then set it down on a cake stand, large plate or serving board.
- While you’re waiting for the cookie to cool, go ahead and whip up your frosting. Place softened butter, half + half and vanilla in a medium to large mixing bowl. Whisk Swerve Confectioner, cocoa powder and salt over top. Blend with hand mixer on medium, then switch to high until frosting is smooth and creamy. (Add a touch more milk for a thinner/creamier frosting, or more Swerve for a thicker frosting).
- Pipe frosting around the edges of the cake or a dollop on each slice. Cut, serve and enjoy! Store any leftovers in an airtight tupperware-like container.
Keywords: grain-free, low-carb, chocolate chip cookie, cookie coke, birthday, easy recipe, chocolate desserts
How beautiful it looks! I want to dive in and devour. Can’t wait to try!
★★★★★
Aww thank you so much dear Kim, I really hope you love it!! 😀
Warm chocolate chip cookie? Oh yes, I’m totally there! The texture is perfection and seeing those melted chocolate chips has me running to the kitchen to bake this scrumptious treat immediately! Your recipes are brilliant Catherine 😀
Oh thank you my friend, you just made my day with your sweet comment, I hope you enjoy these so much! 😀
No one in my house can tolerate the after taste of Swerve. Could I possibly use Erythritol?
Hi Wendy, thanks for your comment. I totally understand the preference of certain sweeteners over others. I would say if you try it with plain erythritol, I would make sure to use the granulated version for the cookie and powdered version for the frosting. We tested this with both Swerve Confectioner and the Swerve Brown Sugar Replacement. The Swerve brown sugar is the only one we recommended in this particular recipe because the powdered sugar variety does not work for the cookie taste and texture here. Swerve is mainly made of Erythritol but does contain oligosaccharides which can alter the flavor profile. I hope you will love the granulated erythritol version if you try it! 😀
Yes you did put in those long hours but it was a labor of love because this cookie cake is screaming delicious!! Great work my friend such a beautiful delicious cake!!
★★★★★
Awww thank you so much dear friend, I really appreciate your kind words!! I’m so delighted it worked out, it’s such a treat!