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Keto Chocolate Chip Cookie Cake

Low Carb Chocolate Chip Cookie Cake with Buttercream
Prep Time10 mins
Cook Time20 mins
Total Time21 mins
Course: Low Carb Dessert
Cuisine: American
Keyword: chocolate chip cookies, keto brownies
Servings: 12 slices
Calories: 73kcal
Author: Angela Roberts


Kitchen Tools

  • Rectangular Parchment Papers


  • Mix all dry ingredients except sweeteners. Set aside
  • Cream butter with sweeteners.
  • Add egg and vanilla.
  • Add dry ingredients.
  • Add chocolate chips and pecans.
  • Refrigerate dough for one hour to get it cold. This is important. If you are short on time, roll into cookie roll and freeze for 15 minutes. Overnight refrigeration yields the best cookie.
  • Divide dough into two parts.
  • Put each in parchment paper, forming a 2 inch across roll.
  • Refrigerate each roll overnight. You can also freeze one.

To Make Cookies:

  • Preheat oven at 350 degrees F. bake or 325 degrees Convection.
  • Slice across cookie roll 1/2 inch.
  • Using hands press down to make cookie be 2.5 inch across, but mold with hands to smooth out edges so cookie is same thickness all over.
  • Top each with a sprinkling of salt. Optional.
  • Bake on ungreased pan (I use silpat or parchment) to easy remove.
  • I get between 18-20 cookies or 9 to 10 from each roll when making a flat cookie. I got about a dozen when making a chunky cookie.
  • Bake for ten minutes. Check to see if you need to add another minute or two.
  • Cool on baking rack.
  • Allow to COMPLETELY COOL, before storing.
  • Store in cookie tins. I've left on counter for a few days.
  • If you put in plastic bag, you will add moisture to the cookie and change the texture.
  • You can freeze cookie dough and baked cookies.


Since posting, I replaced the brown sugar with Choc Zero Maple syrup. You could replace maple syrup with 1/2 teaspoon black strip molasses. 


Serving: 1g | Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g