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!
This keto cookie pie is a cross between two of our most popular grain free cookie recipes on the site: our bakery-style chocolate chip cookies and toasted almond shortbread cookies.
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.
The Flours
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.
The Sweetener
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.
Ingredients
- 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
Instructions
- 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!).
Not sure what happened. It came out super crumbly. Like no moisture at all. The flavor is great. But just not the texture I was hoping for.
I toasted my Anthony’s almond flour. Whipped butter and golden swerve. It all climbed together when I incorporated choc chips and pecans. Froze in a glass ramekin. I was worried the glass would break freezer to oven. So I pulled it out and put it on a baking sheet.
Oh no! The most likely thing Sam was that it was overbaked?
I LOVE this recipe! What an amazing treat. I do NOT have a 4″ dish to make it in. I used two 3″ ramekins instead and the result was perfect! I don’t like Lily’s chocolate chips and used Montezuma’s Absolute Black (100% cacao) and it was divine! My only feedback is that the calorie count is absolutely incorrect. This is a dessert so I accept that this is a treat therefore you need to be flexible with the calories. I’m not just saying the calories are wrong because of what I got when I added into my calorie counter. I went through all your links for the ingredients and calculated the following:
32 g of Anthony’s Almond flour: according to their label, 28 grams is 170 calories so that’s 182 calories.
8 g of Anthony’s Coconut flour: label says 7 grams has 30 calories.
1/4 tsp Golden Flaxseed meal: this is barely 2 grams so I’m going to give a pass on this since it’s no more than 15 calories.
42 grams of grass-fed butter: 300 calories
30 g of Lily’s chocolate: the label says 40 grams is 170 calories so 30 grams is about 125 calories
20 grams of pecans: the label says there are 200 calories in 28 grams so 20 grams is about 143 calories.
Math: 182+30+15+300+125+143= 795 calories. You’ve posted there are 2 servings at 264 calories each. 795/3=265. Did you mean to say this makes 3 servings?
I love your recipes. You are an inspiration! I hope this doesn’t come across as rude, I simply want to help. Please feel free to delete this or let me know how much of a jerk I am. Sorry in advance.
You are brilliant. All of your recipes are absolutely amazing! This one is such a gift. Thank you! Flavorful beyond imagination. You make it easy for me to stay well. Really appreciate all you do!
Very yummy. I used remakins and made two batches. They turned out crisp, the way I like them. Had company who was a low career, served 1/3 of a cookie for each of us along with low carb vanilla ice cream. I think they will travel well too.
So delicious!!
I just finished eating this and it was amazing! So good. But I’m wondering about the calories. I entered everything into MFP and I got 385 calories, 3 net carbs, 37 g fat and 6.6 G protein per serving. Any idea how it’s so far off? I’ve double checked everything and it seems right. Thanks so much
At least he net carb is accurate… 🙂 as ketoer, for me that is most important. I have found at times bat the brand of almond flour matter a lot, when it comes to calories. I have no idea why, beside thinking it can be that some almond flours have higher fat content than others depending on type of almond/if fat is taken out while grinding etc
Hi! Can you let us know where you got this cookie pie mold? Or what size to use? thank you!
Hi – how long should I bake it if I use xylitol? Looks delicious!
Paola , I just want to wish your recovery continues on! I’m subscribed and I read the touching letter that was on the mail , I can’t imagine the torturous process of healing you’ve been through and for so long ! I know you read all of our comments and I want to send your way positive energy and lots of love . I’m so waiting for you to tell us you are full recovered and back on track again !. I’m so grateful you didn’t stay away from gnom gnom , because I love your site , recipes and the commitment and passion you put in this for us , making our journey in low carb /keto much enjoyable!! Xoxo!!
This looks so good! I cannot wait to try it. However, I am looking for a suggestion on the pie plate or ramekin that could be frozen and then baked. Most ramekins are ceramic and I am afraid it would crack going from the freezer to the oven. Can I form it and pop it into the freezer without it being in the pan then pop it back in and bake it?
I sextupled the batch and used a non stick mini pie pan / muffin top pan by USA pan. They fit perfectly, and it all came together nicely, but I fear I overbaked it because the center was so pale and unappealing and I kept hoping it would improve but then the edges got pretty brown. Still, if I hadn’t overdone it I think it would be quite nice. I added 1/8 tsp of almond extract to the mix, as I always have in the past for my non keto cc cookies and it was quite good. Remember only 1/8 for all the extra I made. I wouldn’t go over a 1/4 tsp depending on your brand.
Oh my gosh these look delicious……Plus, NO EGGS !!! Wonderful since I am allergic to them. Love recipes with egg substitutes! Thank you so much.
Made this cookie pie for myself on this Christmas Eve. I used hazelnuts and served it up with Paola’s vanilla ice cream. I only ate half a cookie after practicing some serious restraint. Tomorrow if I go downstairs and find the other half of my cookie missing, there will be a reckoning. Santa Claus this means you! 🎅👀
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 💕💕. Thanks for any thoughts you may have!
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 😂! 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!
So good! Can you roll these out and make normal cookies on a pan?
This tasted delicious but I forgot to put the ground flaxseed in. Lol. No matter, I’ll remember it for next time!
this looks so good!! issit possible to use swerves confectioners and would it be the same amount as the lakanto? Thank you!
Same amount yup! xo!
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?
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 😉 xo!
Hi Paola…do you think these would work in mini cast iron skillets or would they burn or stick to the bottom?
This was really yummy, and even cookie textured without an egg >_> tanx for the recipe <3
What kind of lakanto ? white, golden or classic
any works xo!
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!
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!)
This recipe is on-point! Oh my God, so fucking good. I love that it’s a small batch, too.
LOL! So awesome to hear Cat thank you!
Cat and Paola,
I was so enjoying reading about this delicious cookie! Then to see the Vulgar comment 🤮 Cat made! Putting that out of mind, gonna make the cookie!
Thank You Paola for the hard work and dedication it takes to create the recipes that are gnom-gnom.
Thank You
MaryAnn
I’m with You Mary Ann… no need subject the rest of the Paola’s followers to Your limited vocabulary. I also felt this was a clean and safe site; So classy and SO excellent. Since we don’t know one another and this isn’t a private chat, lets all just use our company language. 🙂
Hello 🙂 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!
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!
Ginny that’s wonderful to hear! And yes on toasting the almond flour, adds a lot of depth to baked goods 🙂 Thank you! xo
This looks yummy, Could I sub Swerve equally for the Lakanto
Thanks
Definitely! xo!
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!
That’s SO wonderful to hear Wren! So happy you all enjoyed it so much and thanks for leaving a comment 🙂
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!
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 😉 xo and thanks so much for your lovely comment!
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
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 🙂
shut up this was AMAZING!!