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!).
Would you mind to please explain the step of chilling the cookie dough in the freezer? Is that because there is no egg in the recipe? Just trying to understand. Thank you for your wonderful recipes!
Does this need an egg? I can’t get it to set.
WOW! I don’t know how You can do this MAGIC day after day, recipe after recipe Paola!! YOU ROCK! I did 4x batch as I want to bless my Son this weekend as I help them move into their first home!! I think this snack will give them energy and hope to carry on cuz it is SO good!
But like another commenter I was afraid as I took the ceramic dishes out of the freezer and into a hot oven that something bad may happen & ruin the cookie ( and the dishes 😉 ) but I trusted You Paola and said… “she wouldn’t have told me to do it if the dishes would break!” And sure enough I was right! Or is it You were right?? lol
Thank You, Thank You, Thank You SO much for Your incredible, precise, exacting skills at recording all these details that make everyones snacks and meals PERFECTION!!
Is that really coconut butter as an option for grass fed butter? Is it supposed to be coconut oil or actually coconut butter? Thanks!
I thought she meant butter flavor coconut oil… or vegan butter so that’s what I used and they were amazing as all Paola’s creations!! ?? 😉
Have you ever tried allulose instead of those other sweeteners? It should measure out just like swerve. I plan to sub it in but was just curious if you’d tried it and how it turned out.
Paola mentions allulose in all her current posts as not only an accepted but preferred option…. except ice cream as xylitol helps it stay soft which is why she says for lots of the especially crispy cookies to avoid xylitol if possible.
Please friends lets read all her ‘deets’ and chemistry magic that she already pours out hours and hours a day explaining in detail in ALL her posts and then many ask the same questions over in the comments and responses requiring her to repeat herself again, and again, and again, and again and AGAIN!
Please carefully read all her detailed recipes and the many comments and substitutions recommended by others & save her a lil but of sanity and time to let her know how grateful we are to her for helping us have The Perfect Snacks in our lives and homes!!
KUDOS Paola!!
Easy and quick to put together. Turned out really well. My husband has a gluten allergy so this brings back one of his favorite desserts. Thank you so much for sharing this recipe.
This is AMAZING. YUMMMMM Thank you for another lovely recipe. I’ve made it several times. It does taste better if you toast it like she suggests. So good.
Hi Paola, I have made many of your recipes and they are are amazing but I have to tell you, they are always way too sweet for me! Even when I use the least amount of sweeter your suggest in the recipe. I’ve been remade recipes and lowered the sweeter by a few grams of tsp and they are still crazy sweet. I wonder if I’m just too sensitive or what.
Absolutely my go-to keto dessert now. The first time I made it more by the directions, toasting the flour, etc, but now I mostly just cream the butter with the erithyritol briefly, and then just pretty much dump everything in and mix it together, except saving nuts and chips for last. I can’t tell any difference in the taste, but I’m not fussy. It’s just a lot faster and less complicated for me. (aka I am a lazy cook!) I triple this recipe and put it in a pie pan, and cook it in my little toaster/convection oven fifteen minutes. It makes a yummy breakfast for those days I don’t want to cook before work. SOOOO good.
Breakfast, great idea, thanks! And I say efficient, not lazy.
I just had to post a comment on this recipe. OMG!!! This is DELISH!!!!!!! I used it as an example for my husband to show him a keto diet can include excellent desserts. I made it a little different than the recipe though. I used the unbelievable 15 minute caramel sauce from this website as both my sugar and butter. It turned so good! Very soft and with a drizzle of heavy whipping cream on it I was in heaven eating it! Closest thing I’ve ever made to a non-keto chocolate chip cookie! In fact, I doubt anyone could tell the difference other than not being able to pick it up and eat it with your fingers!