Keto Low-Carb Chocolate Cookie Pie Recipe

I spotted this recipe in a 2019 issue of Fine Cooking and knew I had to decarb it. Valentine’s Day seemed a perfect fit, so here it is! A little crunchy and crumbly around the edges, fudgy in the middle, and super-chocolately clear through.

Keto Low-Carb Chocolate Cookie Pie Recipe

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Author: Dana Carpender
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 minutes
Yield: 12 Servings 1x
Diet: Diabetic

Ingredients

Units Scale

12 tablespoons butter
1/4 cup coconut oil, I used the bland stuff
3/4 cup Swerve brown sugar substitute
1/4 cup erythritol/monk fruit blend – or erythritol/stevia blend – sweetness equivalence twice that of sugar
3/4 cup cocoa powder
1 1/2 cups almond meal
2 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon table salt
1 large egg, room temperature
2 large egg yolks, room temperature
2 teaspoons vanilla extract
2/3 cup Lily’s Stevia Sweetened Dark Chocolate Baking Chips
Sea Salt Flakes, for sprinkling

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Instructions

Preheat your oven to 350° F if planning to bake immediately. Position rack in the center of the oven.
Coat a 10″ heavy, oven-proof skillet, preferably cast-iron, with non-stick cooking spray. Put it over a low burner and add the butter and coconut oil. Let them melt and swirl them together.
Remove the skillet from the heat and add the Brown Sugar Swerve and erythritol/monk fruit blend. Whisk to combine everything well, then let sit for 5 minutes, whisking occasionally.
In a medium-sized bowl, sift together the cocoa powder, almond meal, coconut flour, baking soda, and table salt. Stir to make sure everything is combined evenly.
Back to the skillet! Whisk in the egg, incorporating thoroughly, then each yolk, one by one, making sure each is well-incorporated. Whisk in the vanilla.
Add the dry ingredients in 3 or 4 additions, making sure each is completely stirred in before adding more. Stir in the chocolate chips.
Spread the dough evenly in the pan. At this point, you may bake your cookie pie or cover it with plastic wrap or a plate and refrigerate for up to 3 days.
Bake for 20-25 minutes, or until the edges are just starting to crack and pull away from the sides. The center should be slighltly underdone.
Remove the skillet from the oven, and immediately sprinkle lightly with the flaky sea salt.
Cut in wedges and serve warm with CarbSmart Vanilla Ice Cream or whipped cream. Or, hey, plain. It’s your Cookie Pie.
If you don’t finish your cookie pie — and if it’s a romantic dinner for two, you likely won’t — individual slices reheat nicely in the microwave. I’d give you a setting and time, but microwaves vary so much. I go with 30 seconds at 60% power. Less is better than more.

Notes

*That carb count excludes the erythritol in the Swerve and erythritol/monk fruit blend, but includes the erythritol in the chocolate chips because I couldn’t figure out how to subtract it out in the program. So subtract another 2.7g of carb per serving, for a net carb count of 6.3g

Why am I excluding erythritol carbs? Because unlike maltitol and some of the other sugar alcohols, you absorb none of erythritol, but simply pass it through. Too, most people get little to no gastric effect from erythritol, so it shouldn’t interfere with romance.

You can use a different brand of sugar-free chocolate chips, but Lily’s are sweetened with stevia and erythritol rather than maltitol. I order them by the case from my local health/gourmet/international foods market; they keep nicely.

I used Maldon flaky sea salt; it’s a classic. If you like salted sweets, it’s worth buying a box and keeping it on hand.