Gooey Keto Chocolate Chip Cookie for One (5-Minute Prep)

When you’re craving something sweet but don’t want to bake a whole batch of cookies, this keto chocolate chip cookie for one is exactly what you need. I’ve been there – late at night, wanting just one perfect cookie without the temptation of 24 more staring at me from the counter.

Recipe Quick Facts

Why This Single-Serve Cookie Recipe Works

This recipe eliminates the biggest problem with homemade cookies: portion control. Instead of making 24 cookies and eating half the batch, you get one perfectly portioned, gooey cookie that satisfies your craving without derailing your keto goals.

The secret to this cookie’s success lies in using melted butter and just the right ratio of almond flour to sweetener. Unlike many giant keto chocolate chip cookies recipes that require chilling and rolling, this single-serve version comes together in minutes.

Ingredients for Your Perfect Keto Cookie

Wet Ingredients:

• 1 tablespoon salted butter, melted
• 1½ teaspoons brown sugar substitute (like Swerve Brown or Lakanto Golden)
• ½ large egg yolk (about 1½ teaspoons)
• ¼ teaspoon vanilla extract

Dry Ingredients:

• 3 tablespoons blanched almond flour
• Pinch of baking soda (about ⅛ teaspoon)
• Pinch of salt
• 1 tablespoon sugar-free chocolate chips (like Lily’s)

Optional Add-ins:

• ½ teaspoon collagen peptides (for extra protein)
• Pinch of cinnamon
• Sea salt flakes for topping

Step-by-Step Instructions

Method 1: Microwave Version (45 seconds)

1. Prepare your workspace: Line a microwave-safe plate with parchment paper or lightly grease a 4-ounce ramekin.
2. Melt the butter: In a small microwave-safe bowl, melt the butter for 15-20 seconds. Let it cool slightly to avoid cooking the egg yolk.
3. Mix wet ingredients: Whisk the brown sugar substitute into the melted butter until well combined. Add the egg yolk and vanilla, mixing until smooth.
4. Add dry ingredients: Stir in the almond flour, baking soda, and salt until a thick dough forms. The mixture should hold together but not be too dry.
5. Fold in chocolate chips: Gently mix in most of the chocolate chips, reserving a few for the top.
6. Shape and top: Form the dough into a thick cookie shape on your prepared plate or press into the ramekin. Press remaining chocolate chips on top.
7. Microwave: Cook on high for 45-60 seconds. Start checking at 45 seconds – the edges should look set but the center slightly soft.
8. Cool: Let the cookie cool for 2-3 minutes before eating. It will firm up as it cools.

Method 2: Oven Version (15-20 minutes)

1. Preheat oven: Set to 325°F (163°C).
2. Follow steps 1-6 above for mixing and shaping.
3. Bake: Place the cookie on a parchment-lined baking sheet or in a greased ramekin. Bake for 15-20 minutes until golden brown around the edges.
4. Cool: Allow to cool for 5 minutes before enjoying.

Method 3: Air Fryer Version (6 minutes)

1. Preheat air fryer: Set to 350°F (175°C).
2. Prepare cookie following steps 1-6 above.
3. Air fry: Place on the air fryer tray and cook for 5-6 minutes, checking after 4 minutes.
4. Cool: Let cool for 3-4 minutes before serving.

Expert Tips for the Perfect Cookie

Temperature matters: Don’t let the melted butter get too hot, or it will cook the egg yolk and create a scrambled texture.

Egg yolk ratio: A large egg yolk equals about 3 teaspoons. Use exactly 1½ teaspoons for the best texture.

Don’t overbake: The cookie should look slightly underdone in the center when you remove it. It continues cooking from residual heat.

Texture preference: For a chewier cookie, underbake slightly. For a crispier edge, add an extra 10-15 seconds to the cooking time.

Chocolate chip distribution: Press some chips into the top for that bakery-style look and even chocolate distribution.

Ingredient Substitutions and Variations

Flour Alternatives:

• Coconut flour: Use only 1 tablespoon (coconut flour is much more absorbent)
• Sunflower seed flour: 1:1 replacement for nut-free option
• Hazelnut flour: 1:1 replacement for different flavor profile

Sweetener Options:

• Erythritol: Use 1½ teaspoons granulated erythritol
• Monk fruit: Use 1 teaspoon monk fruit sweetener
• Allulose: Use 2 teaspoons for a softer texture

Dairy-Free Version:

Replace butter with melted coconut oil or ghee for a dairy-free keto chocolate chip cookie bars alternative.

Flavor Variations:

• Double chocolate: Add 1 teaspoon cocoa powder and reduce almond flour to 2½ tablespoons
• Cinnamon spice: Add ¼ teaspoon cinnamon and a pinch of nutmeg
• Lemon zest: Add ¼ teaspoon lemon zest for a citrus twist

Nutritional Benefits of Key Ingredients

Almond flour is a keto superstar, providing healthy fats, vitamin E, magnesium, and other essential nutrients like calcium and potassium that support overall health. Unlike regular wheat flour, almond flour contains considerable amounts of protein and fiber, making it nutritious and satiating for keto dieters.

Sugar-free chocolate chips made with erythritol or stevia provide the chocolate satisfaction without the blood sugar spike. Eggs contribute high-quality protein and healthy fats that help maintain ketosis.

The butter in this recipe provides essential fatty acids that your body needs on a ketogenic diet, while the small amount of baking soda helps create the perfect tender texture.

Serving Suggestions

This keto chocolate chip cookie for one is perfect on its own, but here are some delicious ways to elevate it:

• À la mode: Top with a small scoop of keto chocolate chip ice cream
• Coffee pairing: Enjoy with bulletproof coffee or keto-friendly latte
• Dessert sandwich: Make two smaller cookies and sandwich keto whipped cream between them
• Crumbled topping: Break it up over keto yogurt or chia pudding

Storage and Make-Ahead Tips

Fresh storage: Store covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Reheating: Warm in the microwave for 10-15 seconds to restore that fresh-baked texture.

Freezing: The baked cookie can be frozen for up to 1 month. Thaw at room temperature for 20 minutes.

Make-ahead dough: Mix the dough and store in the refrigerator for up to 3 days. Let it come to room temperature before baking.

Troubleshooting Common Issues

Cookie too dry: This usually means too much almond flour or not enough butter. Add ¼ teaspoon melted butter to the dough.

Cookie too crumbly: Under-mixed wet ingredients are usually the culprit. Make sure the butter and sweetener are well combined before adding the egg yolk.

Cookie spreads too much: The butter may have been too hot when mixing. Let the dough rest in the refrigerator for 10 minutes before cooking.

Cookie tastes eggy: Using too much egg yolk or not mixing it properly can cause this. Stick to exactly 1½ teaspoons of beaten egg yolk.

Microwave version too puffy: Lower the power to 70% and increase the time to 60-75 seconds for a denser texture.

More Single-Serve Keto Treats

If you love the convenience of single-serve desserts, try these related recipes:

• Keto chocolate chip muffins for breakfast treats
• Keto chocolate chip pancakes for weekend mornings
• Keto chocolate chip scones for afternoon tea
• Keto chocolate chip cookie dough for no-bake satisfaction

Frequently Asked Questions

Can I make this cookie without eggs?

Yes! Replace the egg yolk with 1 tablespoon of unsweetened applesauce or 1 teaspoon of ground flaxseed mixed with 2 teaspoons of water. The texture will be slightly different but still delicious.

How many carbs are in this keto chocolate chip cookie for one?

This single-serve cookie contains approximately 7.5g total carbs and 4.5g fiber, resulting in only 3g net carbs – perfect for fitting into your daily keto macros.

Can I double this recipe to make two cookies?

Absolutely! Double all ingredients and either make two separate cookies or one larger cookie. Adjust cooking time accordingly – microwave for 60-75 seconds or bake for 18-22 minutes.

What’s the best sugar-free chocolate chips for keto baking?

Lily’s Dark Chocolate Chips are my top choice because they’re sweetened with stevia and erythritol, have excellent melting properties, and taste closest to regular chocolate chips. ChocZero is another great option.

Why does my cookie turn out cakey instead of chewy?

This usually happens when you use a whole egg instead of just the yolk, or if you overmix the batter. The egg yolk provides richness and helps create that desired gooey texture, while the egg white can make it more cake-like.