Low Carb Chocolate Chip Cookie Cake
A nostalgic and simple dessert is the chocolate chip cookie cake, except this one is guilt-free! Refined sugar-free and gluten-free, this cake is meant for any celebration. Keto and non-Keto people alike will love how dense and moist this cake is. Tender cookie dough is studded with dark chocolate and white chocolate chips then decorated with a whipped ganache frosting and Keto-friendly sprinkles. The cookie cake can easily be cut into perfect portion sizes and is excellent for any party.
How to Make It
Step 1
Preheat an oven to 350 F. In the meantime, prepare an 8” cake pan with nonstick cooking spray. In a medium mixing bowl, combine the sweetener, melted coconut oil, raw eggs, vanilla extract, almond flour, baking powder, and salt. If using a fine salt, be sure to use ½ the amount of salt. Mix very well with a rubber spatula or wooden spoon. You do not need to worry about overmixing the dough since it is gluten-free.
Step 2
Add in the chocolate chips and mix well to combine. You do not need to use two different kinds of chocolate. Feel free to use one cup total of either white or dark chocolate chips.
Step 3
Press the dough into the cake pan into an even layer. Bake for 20-21 minutes or until the cookie’s edges are golden brown and the center is set. Allow the cookie to cool completely in the pan; this will allow the cookie to finish cooking with the residual heat.
Step 4
Once the cookie is cooled, invert the cookie and remove it from the pan. Invert it again, so it is top side up.
Step 5
Add the heavy cream to a microwave-safe bowl and heat for 1 minute and 25 seconds until the cream is scalding but not boiling. It should be very hot. Add the cocoa powder to the cream and mix it well with a whisk or beaters until the cocoa melts in and is smooth.
Step 6
Add in the monk fruit blend and beat with beaters on a hand mixer. Set the beaters aside for a moment, but you will use them again. Place the cocoa mixture in the fridge until solid, about 30-35 minutes.
Step 7
Remove it from the refrigerator and beat with the hand mixer until very light and fluffy and also lightened in color.
Step 8
Place the frosting in a large piping bag fitted with a large star piping tip. Pipe stars around the outside edge of the cookie cake (or any other design you would like). Sprinkle the edges with Keto-friendly sprinkles. Store in an airtight container in the fridge for up to one week.
Ingredients
- Brown Sugar Replacement
1 cup
- Coconut Oil
½ cup
- Raw Egg
2 large
- Vanilla Extract
1 teaspoon
- Almond Flour
2-½ cup
- Baking Powder
1 teaspoon
- Kosher Salt
¼ tsp
- White Chocolate Baking Chips (Keto-friendly)
4 ounce
- Dark Chocolate Chips (Keto-friendly)
60 chips
- Whipped Cream
1 cup
- Cocoa Powder
1 cup
- Monk Fruit
½ cup
- Almond Extract
1 teaspoon
- Rainbow Sprinkles (sugar-free)
1 tbp