Looking for an easy (and portioned!) low carb dessert? This soft and chewy gluten free, paleo and keto cookie pie for one (or two!) is most definitely for you!
Paleo & Keto Cookie Pie-For-1 (Or Two!)
Soft ‘N Chewy!
The results? A soft and chewy cookie, that’s both incredibly tasty and aromatic. And, think only 15 minutes active time- ideal to satisfy individual cravings!
Pop it in the oven right after dinner and feel free to spoon warm (right off the dish!) with a generous scoop of our (no-churn & super luscious!) vanilla ice cream.
Alternatively, allow it to cool completely for a cookie that’s lightly crisp around the edges and even chewier.
Almond flour. You truly need a super finely ground almond flour here, as if you use meal your cookies will turn out dense and oily. Super fine almond flour brands include Anthony’s , WellBees and Bob’s.
Coconut flour. I favor Anthony’s (best taste & texture by a mile), but Bob’s works great too.
Flaxseed meal. You’ll want to use golden flaxseed meal (I use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered.
Oh, and don’t forget a light sprinkle of flakey sea salt on top. It’ll cut through the chocolate and sweetness beautifully.
You’ve got options here. Think Lakanto (least aftertaste and best texture), Swerve, Pyure (at half the amount) and xylitol (no aftertaste but very soft texture). Xylitol takes (much) longer to dry out and crisp up though, so just keep that in mind.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.
Don’t forget our (no churn!!) keto vanilla ice cream!!
Gluten Free, Paleo & Keto Cookie Pie For 1
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
- 32 g almond flour
- 8 g coconut flour
- 1 teaspoon golden flaxseed meal
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 42 g grass-fed butter or coconut butter, at room temperature
- 2-3 tablespoons Lakanto or sweetener of choice (we use 2TBS)
- 1/4 teaspoon vanilla extract
- 30 g Lily's Sweets dark chocolate bar broken up (or chips)
- 20 g pecans broken up
- flakey sea salt to garnish
- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). Transfer to a plate and allow to cool completely. This is very important taste-wise, so don't skip!
- Prepare a small pie plate (roughly 4-inches/11cm in diameter) or ramekin. The cookie has a tendency to stick, so if you aren't eating it straight from the dish, grease and butter (or line) your baking dish.
- Add toasted almond flour, coconut flour, flaxseed meal, baking powder and salt to a small bowl. Whisk until thoroughly combined and set aside.
- Cream butter with sweetener in a medium bowl with an electric mixer until light and fluffy, scraping the sides and bottom of the bowl a couple times, 3-4 minutes. Add in vanilla and mix until fully incorporated.
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Fold in chocolate and pecan bits. Press into prepared baking dish and chill in the freezer for 20 minutes.
- Preheat oven to 350°F/180°C while the cookie pie is in the freezer. Bake for 15-18 minutes until it just begins to brown.
- Allow it to set for 15 minutes prior to serving. Feel free to spoon it warm (right off the dish!) with a generous scoop of our (no-churn & super luscious!) vanilla ice cream. Alternatively, allow it to cool completely for a cookie that's lightly crisp around the edges. Store in an airtight container for up to three days (if there's any left!).