Mini Keto Chocolate Chip Cookie Cakes
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After celebrating four years of owning a keto bakery, I came up with a new Lala Cake that surprises me. I’m not sure how I missed making a soft chocolate chip pecan cookie cake that is now a top seller. While it has the flavor of a cookie, you’ll can eat it with a fork.
These are perfect for kids lunch, kids parties, barbecues, and dessert tables.
The ingredients are all low-carb and keto friendly, including my favorite keto chocolate chip from Choc Zero. You could use any chocolate chips you like but this is my favorite brand.
I like to drizzle chocolate ganache on the keto cookie cakes, but you could also use sugar free butter cream as another option. I have recipes for two keto buttercreams that would be good and for a chocolate Ganache. You would only need small amounts of each.
Tips for Cookie Cake
Weigh cookie cakes to about 80 -82 grams. Roll in ball and then flatten out with your hands. Leave a little bit of space around the raw cookie dough.
Bake at 360 degrees for about 15 minutes. Ovens vary. You can bake until just golden or even a little less. I’ve baked them dark golden and very light and they are good either way. The internal temperature should be around 190 F. But be sure to cool completely.
Use either paper tart liners or silicone tart cups. I use these paper tart liners for all my small cakes in the bakery. They are perfect for mini cakes. They hold the same amount of batter as a cupcake but are much easier to bake and eat. Use a drizzle spoon for ganache.
Keto Chocolate Chip Cookie Cakes Ingredients
- Almond Flour
- Coconut Flour
- Butter
- Eggs
- Swerve (or erythritol of your choice)
- Black Strap Molasses (Omit, if using a Keto Golden or Brown Sugar)
- Baking Soda
- Chocolate Chips
- Pecans
- Heavy Cream or (Only for Ganache)
- Buttercream: Butter, Swerve confectioner’s
More Keto Chocolate Chip Recipes
- Keto Chocolate Chip Blondies
- Keto Raspberry White Chocolate Cookies
- Keto Bacon Chocolate Chip Cookies
- Keto Birthday Cookie Cake
Dairy Free Version
- Cookie Cake: Use same amount dairy free butter.
- Ganache: Use canned full fat Coconut Milk with Choc Zero Chocolate Chips.
Macros
Net Carbs: 4 Net Carbs
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Mini Low Carb Chocolate Chip Cookie Cake
Ingredients
- 2 1/2 cups almond flour 140 grams
- 4 tablespoons coconut flour 28 grams
- 2 teaspoon gelatin powder optional
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon xanthan gum
- 1 cup unsalted butter
- 1 cup Swerve granulated sweetener
- 1 teaspoon Black Strap Molasses see notes
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup Choc Zero Chocolate Chips see notes
- 1 cup chopped pecans
Kitchen Tools
Instructions
- Mix all dry ingredients except sweeteners. Set aside
- Cream butter with Swerve granulated (or erythritol of your choice)
- Add eggs one at a time.
- Add vanilla.
- Add dry ingredients.
- Add chocolate chips and pecans.
- This will make 12 – 14 mini cookie cakes, when made in 4 inch tart cups.
Make Cookie Cakes
- Preheat oven at 360 degrees F. bake.
- The easiest way to place cookie batter in tart liners is to roll each into a ball and then flatten out, leaving a little bit of room for them to expand. I weigh each (around 80 grams). This way they bake evenly.
- Bake for 15 minutes or until slightly golden.
- Cool completely before decorating with buttercream.
Ganache
- You won't need the full recipe, because you will just be drizzling.
Freezing
- Cookie Cakes freeze well. Wrap in plastic wrap. Take out about an hour in advance.
Notes
Nutrition
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