Mini Low Carb Chocolate Chip Cookie Cake
Mini Low Carb Chocolate Chip Cookie Cake
Servings: 14
Calories: 356kcal
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
If you want to sub black strap molasses, sub 1/4 of the granulated erythritol with Swerve brown sugar erythritol. Or you could sub with 2 tablespoons of sugar free maple syrup.
There are several keto buttercreams on the site.
Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 11g | Protein: 7g | Fat: 34g | Fiber: 7g