Soft ‘N Chewy Cookie Pie For-1 (Or Two!) ๐Ÿช gluten free, keto & paleo

28 comments

  1. Sarah says:

    Quick question here! I vastly prefer this recipe to the more popular “bakery style salted cookies” on your blog (purely just a personal taste preference thing!), but would like to occasionally make it into individual cookies rather than a cookie pie. Do you think I’d need to tweak anything in order to make it work as cookies (add an egg, etc)? It’s virtually perfect as is, so I’d hate to change anything unnecessarily ๐Ÿ’•๐Ÿ’•. Thanks for any thoughts you may have!

    • Paola says:

      Hi Sarah! I mean, these are a cross between the bakery-style ones and the toasted almond shortbread… so I get why you love them ๐Ÿ˜‚! Egg is optional? If you add it they’ll turn out more cakey (like the bakery-style) and without it a bit crumblier (like the shortbread). Hope this helped!

  2. Becky says:

    This tasted delicious but I forgot to put the ground flaxseed in. Lol. No matter, I’ll remember it for next time!

  3. ketofy says:

    this looks so good!! issit possible to use swerves confectioners and would it be the same amount as the lakanto? Thank you!

  4. Solora says:

    Hi Paola! This looks amazing! Do you know how much I’d have to multiply the recipe /time for to fill a 9 inch pie tin of the same shape as yours?

    • Paola says:

      Hi Solora! I think 4x should be enough to cover a pie (you could do 5x to be sure its 9-inch vs 8-inch?). You can always keep it frozen for future need ๐Ÿ˜‰ xo!

  5. Tamara says:

    Hi Paola…do you think these would work in mini cast iron skillets or would they burn or stick to the bottom?

  6. Sher says:

    Our fav keto dessert ever. I would rate these highly even if I wasn’t on a keto diet. SOOOOO GOOOOOOOD!!!!! Taste like pecan buttery shortbread (yea we try not to eat all of the dough before baking but it’s hard) crossed with chocolate chip. I use some sukrin gold sweetener (1/3 ratio) mixed with the the lakato sweetener. Thank you!

  7. Jen Butler says:

    I write this with the last bite of my cookie cake in my mouth. While also smiling.

    I’m good at multi-tasking.

    It was my boss’s birthday and he’s on a keto journey, which often brings a case of the sads when he wants something sweet. I decided to be the hero.

    I followed the recipe to a T (doubling it to make enough for an employee luncheon, figuring each person could have a small square) and then got sassy and used your cream cheese frosting recipe for icing on top! I’d never tried cookie cake with cream cheese icing before, but dear god… It was an amazing mix.

    I set the cake out at the luncheon and put a sign in front of it “warning” people that it was keto-friendly and sugar-free. I directed sugar-eaters to the publix cupcakes.

    Well… Every single person tried some of the cookie cake, even the normies. And every person loved it.

    It was a HIT.

    And only 2 cupcakes were consumed. ::smug smile::

    I’m saving and sharing this recipe. I loved it. I love this website.

    (It’d be cool if you had a place for followers to post pics of what their recipe outcomes looked like!)

  8. Tiffany Alessi says:

    Hello ๐Ÿ™‚ I’m a newbie to Keto (and absolutely in love with your website btw) and still trying to figure out carbs vs. net carbs. Does this recipe have 6 net carbs per 1/2 cookie or would the net carbs be lower than that because of the fiber content?
    Any help would be greatly appreciated!

  9. Ginny B. says:

    Just made this tonight. Wow. Very delicious. I doubled the recipe, but used only four tablespoons of butter (trying to lower calories a bit). I did add two tablespoons of sour cream while creaming butter and sugar to make up for reduced butter. I have to admit I was skeptical because there were no eggs and I have never before toasted almond flour before using. But I was happily proven wrong! This recipe is a definite keeper. Thank you so much for your terrific creativity!

    • Paola says:

      Ginny that’s wonderful to hear! And yes on toasting the almond flour, adds a lot of depth to baked goods ๐Ÿ™‚ Thank you! xo

  10. WrenX says:

    This was AMAZING. I made it for my DD’s birthday–only my DH is Keto and gluten-free–and everyone loved it. Delicious! Thank you!

    • Paola says:

      That’s SO wonderful to hear Wren! So happy you all enjoyed it so much and thanks for leaving a comment ๐Ÿ™‚

  11. Anna D says:

    I am obsessed with your recipes! I’ve made the brownies three times, and every single recipe I’ve made from you has turned out well. I’m so excited to try this recipe – and I’m also excited to see you mention Lakanto! It’s my favorite sweetener to date. Anyway, this is just a very long way to say thank you for your efforts and keep up the great work!

    • Paola says:

      Oh lol that’s seriously wonderful to hear Anna! And I get you on Lakanto, I’ve recently been experimenting more with it and I must say I’m falling in love ๐Ÿ˜‰ xo and thanks so much for your lovely comment!

  12. Francesca says:

    Paola, you glorious wizard…I have a challenge for you: a keto stroopwafel! *
    Every single one of your recipes has been a hit (the magical tortilla dough and bakery-style choc chip cookies are my favourites as of now) , and I’m making my way through all of them, don’t you worry haha, but I would love to see a stroopwafel recipe. I feel like if anyone can do it, you can!

    *also no pressure, really, sorry if this sounds like I’m making demands of you. Really appreciate the time & effort you’ve invested into this site xxx

    • Paola says:

      Is it just me Francesca or we both have Italian first names and Dutch last names?!! I was actually thinking of stroopwafels last week (I’m working on ice cream cones!)- so it’s a definite possibility ;)! And no worries, I love getting requests. A bunch of recipes on the site are the result of readers cravings lol!

      And so awesome you’re enjoying the recipes so much, comments like this literally make my day ๐Ÿ™‚

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