Keto Chocolate Chip Cookie Cake
Low Carb Chocolate Chip Cookie Cake with Buttercream
Servings: 12 slices
Calories: 73kcal
Ingredients
- 1 1/4 cups almond flour 140 grams
- 2 tablespoons coconut flour 28 grams
- 1 teaspoon gelatin powder optional
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1/2 cup unsalted butter
- 1/2 cup Swerve granulated sweetener
- 2 tablespoons Choc Zero Maple Syrup see notes
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cups Choc Zero Chocolate Chips see notes
- 3/4 cups chopped pecans
Kitchen Tools
- Rectangular Parchment Papers
Instructions
- Mix all dry ingredients except sweeteners. Set aside
- Cream butter with sweeteners.
- Add egg and vanilla.
- Add dry ingredients.
- Add chocolate chips and pecans.
To Make Cookies:
- Preheat oven at 325 degrees F. bake.
- Cut a piece of parchment paper to fit a 9 inch pan or griddle.
- Press cookie batter into the pan.
- Bake for twenty minutes. Check to see if you need to add another minute or two.
- Cool completely before decorating with buttercream.
Notes
Since posting, I replaced the brown sugar with Choc Zero Maple syrup. You could replace maple syrup with 1/2 teaspoon black strap molasses.
There are several keto buttercreams on the site.
Nutrition
Serving: 1g | Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g