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Home » Desserts » Deep Dish Browned Butter Chocolate Chip Cookies (for two!)

Deep Dish Browned Butter Chocolate Chip Cookies (for two!)

Published: Feb 6, 2021 ~ by Tracey Hatch-Rizzi
Updated: Dec 2, 2022 ~ Leave a Comment

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This is the BEST and easiest deep dish chocolate chip cookie and is perfect for sharing… or not! There’s nothing like a warm, soft, sweet cookie with the savory saltiness of browned butter! It’s a delightful indulgence that’s totally keto, low-carb, grain-free and low-FODMAP!

Keto cookies with chunks of chocolate cooked in white ramekins topped with whipped cream with a spoonful scooped.

Ever try adding browned butter to a cookie before? Well, you’re in for a very special kind of treat! These almond flour deep dish chocolate chip cookies without brown sugar have a unique rich, nutty and savory flavor that is just unreal.

Because this recipe uses melted, browned butter, the batter comes out to be a bit thinner than regular cookie dough. No worries, though – these bake up to perfection in ramekins. Grab a couple of spoons and get cozy!

White ramekin baked cookie with chips of chocolate with a dollop of whipped cream and a scoop of cookie on a spoon.

Oven vs microwave cookie recipe

If you’re familiar with ‘mug cookies’, you’ll find that they are generally ‘baked’ in the microwave. While those recipes, like my Chocolate Almond Flour Mug Cake (like a Devils Food cake) are certainly delicious and super easy to make, I’ve found that I really like my cookies oven baked. Call me old fashioned.

Cooking this recipe in the oven, you get crispy edges with a soft, chewy center. That’s a little difficult to replicate in the microwave. Plus, your whole house will smell absolutely amazing. Who doesn’t love the smell of fresh cookies baking, am I right?

If you preferr a more traditionally shaped cookie, try these Flourless Peanut Butter Cookies with Chocolate Chips for another delicious keto and low-FODMAP cookie treat.

Deep dish chocolate cookies in white ramekins with chips scattered around and a glass of almond milk.

Making cookies for two

These are baked in two four-inch ramekins. They’re just the right size for one… or two!

While sharing is a beautiful thing, but you may just want to polish the whole thing off all by yourself (totally understood)! And if you do decide you want to share one with someone you love, you’ll definitely want one for later. You’re welcome!

Deep dish baked cookie with chocolate in two white ramekins topped with whipped cream.

Instructions

I would say these are ‘easy as pie’, but since they don’t really resemble pie that much, I’ll just say that these are incredibly easy!

With just a few ingredients, a pot to brown the butter and a couple of greased ramekins, these cookies can be ready to spoon up in a little over 30 minutes.

While the oven is pre-heating, grease two 4 inch ramekins. In a small pot or pan, add the butter and simmer until browned.

In a medium bowl, add the almond flour, eggs, baking powder, vanilla, sweetener and browned butter. Beat for 1 minute with a hand blender. Mix in the chips. Pour the batter into the ramekins and bake for about 30 minutes. Done!

Are sugar-free chocolate chips good for baking?

Yes they are! There are some amazing chocolates out there that have zero sugar and have all of the amazing, sweet chocolatey goodness you could hope for. You can even use them in Keto Pumpkin Bread for a delicious twist to your holiday baking.

If you’re looking for low carb chips, two of my favorites to use in my recipes are Lily’s Semi-Sweet (which I used in this recipe) and ChocZero Milk Chocolate for those times when I have that milk chocolate craving.

Pair of white ramekins with baked cookies showing lots of melted chocolate chips.

While these cookies are perfectly divine on their own, I love to have them topped with fresh whipped cream or a good low carb ice cream. If you really want to go crazy try my absolute favorite sugar-free chocolate syrup. Or make your own chocolate sauce with my Silky Keto Chocolate Sauce recipe.

If you try this recipe, please let me know by rating it and commenting below!

Also, if you’re on Instagram, please take a picture and tag me! I’d love to see your delicious creation!

Other recipes you might like

  • Chocolate Almond Flour Mug Cake
  • Luscious Low Carb Berry Clafoutis
  • Low Carb Keto Pumpkin bread
  • Easy Keto Brownies
  • Low Carb Keto Pumpkin bread

This post contains affiliate links. As an Instacart and Amazon Associate, I earn from qualifying purchases.

Deep dish chocolate chip cookies in two white ramekins topped with whipped cream.

Deep Dish Browned Butter Chocolate Chip Cookies (for two!)

Author: Tracey Hatch-Rizzi
This is the BEST and easiest deep dish chocolate chip cookie and is perfect for sharing… or not! There’s nothing like a warm, soft, sweet cookie with the savory saltiness of browned butter! It’s a delightful indulgence that’s totally keto, low-carb, grain-free and low-FODMAP!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Category: Desserts
Cuisine: American
Method: Oven
Yield: 2 cookies
Diet:Gluten Free
Special Diet:Keto, Low-Carb, Low-FODMAP

Ingredients
 
 

  • 2 tablespoons butter (salted – plus more for ramekins)
  • ½ cup almond flour
  • 1 egg
  • 2 tablespoons Swerve Confectioners sweetener (see Notes*)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ¼ cup sugar-free milk chocolate chips (see Notes**)

Instructions
 

  • Pre-heat oven to 350 °F.
  • Grease two 4 inch ramekins with butter.
  • In a small pot or saucepan, brown the ingredient quantity of butter.
  • In a medium bowl, add the almond flour, sweetener, egg, vanilla, baking soda and browned butter.
  • Using a hand mixer, mix for 1 minute.
  • Add chocolate chips.
  • Pour batter into greased ramekins and bake for 25-30 minutes, until cookies are set and edges are golden.
  • Serve on their own or with sugar-free whipped cream, your favorite sugar-free ice cream and a little chocolate sauce if you want go ‘all out’ (recommended!).

Notes

*I like to use Swerve Confectioner’s sugar-free sweetener simply because it blends so well and I don’t have to worry about crystalization that may happen with other granular sweeteners.  However, if you’re using monkfruit sweetener or allulose it should turn out just fine.  Other sweeteners may not blend in as well, but I haven’t tried them.
**you can try using Lily’s Semi-Sweet Baking Chips, or ChocZero Milk Chocolate Chips

Nutrition

Serving: 0.5 cookieCalories: 148 kcalCarbohydrates: 3 gProtein: 4.5 gFat: 14 gCholesterol: 56 mgSodium: 139 mgFiber: 2 gNet Carbs*: 1 g

*Net carbs = carbohydrates – fiber

Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

Keywords: keto chocolate chip cookies, keto chocolate chip cookies recipe, low fodmap chocolate chip cookies
Did you make this recipe?Leave a review below, then snap a picture and tag @Rad_Foodie on Instagram so I can see it!

Filed Under: Baked Goods, Desserts, Keto, Low FODMAP, Recipes, Vegetarian

About Tracey Hatch-Rizzi

Tracey Hatch-Rizzi, LAc, MAcOM is a licensed acupuncturist and herbalist with a strong background in science and nutrition. She has followed a ketogenic diet since 2018 and has over 10 years' experience with special diets, including the low-FODMAP diet. Tracey is dedicated to providing delicious, healthy recipes, and educational resources to help others find optimal health through informed diet and lifestyle choices.

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Nice to meet you!

Blog author.

Hey there! I’m Tracey – an acupuncturist, nutrition nerd, cat herder, outdoors enthusiast and lover of comfort food! I enjoy cooking mostly healthy keto, low-carb and low-FODMAP recipes and sharing them (okay, eating them too…)!  When I’m not making a huge mess in the kitchen, I’m exploring and enjoying the beautiful Pacific Northwest.  Learn more…

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