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Homemade Single Serve Jumbo Chocolate Chip Cookie (Low Carb) photo
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Single Serve Jumbo Chocolate Chip Cookie (Low Carb)

This Single Serve Jumbo Chocolate Chip Cookie is SO EASY! Soft, chewy, and low carb, it’s perfect for satisfying your sweet tooth guilt-free.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Keyword: Chocolate Chip Cookie, Easy, Low-Carb, Quick, Single Serve
Servings: 1 servings

Ingredients

  • 1 tablespoon butter melted
  • 2 teaspoons egg lightly whisked
  • 2 teaspoons granulated sweetener
  • 1 teaspoon coconut sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup almond flour
  • 2 tablespoons sugar-free chocolate chips
  • 1 pinch sea salt flakes optional

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your cookie bakes evenly and comes out perfectly golden.
  • In a mixing bowl, combine the melted butter, whisked egg, granulated sweetener, coconut sugar, and vanilla extract. Stir until well combined and smooth.
  • Next, add the almond flour and a pinch of sea salt to the wet mixture. Stir until all the dry ingredients are fully incorporated. The dough should be thick and slightly sticky.
  • Gently fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Scoop the dough onto your prepared baking sheet. You can shape it into a large ball or press it down slightly for a thicker cookie. Remember, this is a jumbo cookie, so don’t be shy with the size!
  • Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown, and the center looks set but slightly underbaked.
  • Allow the cookie to cool on the baking sheet for a few minutes before transferring it to a wire rack. Enjoy it warm, and savor each bite of your Single Serve Jumbo Chocolate Chip Cookie!

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Whisk or Spoon
  • Measuring Spoons

Notes

  • For a no-calorie sweetener option, use stevia or erythritol instead of granulated sweetener and coconut sugar.
  • If almond flour is unavailable, substitute with coconut flour but reduce the amount to 2 tablespoons due to its higher absorbency.
  • You can swap sugar-free chocolate chips for regular chocolate chips or chopped dark chocolate if not strictly low carb.
  • Mix in a teaspoon of your favorite nut butter for added flavor and healthy fats.
  • Store the cookie in an airtight container at room temperature for up to 2 days or freeze for up to a month.