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!
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!
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. If you’re a fan of white chocolate or matcha, try my Matcha White Chocolate Cookies with Almond Flour.
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!
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.
While these cookies are perfectly divine on their own, I love to have them topped with fresh Low-Carb Whipped Cream or a good low carb ice cream. If you really want to go all-out, 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
- Keto Strawberry Clafoutis
- Low Carb Keto Pumpkin bread
- Easy Keto Brownies topped with Peanut Butter Cream Cheese Frosting
- Lemon Raspberry Bundt Cake drizzled with Sugar-free Icing
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Deep Dish Browned Butter Chocolate Chip Cookies (for two!)
- 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**)
- 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!).
*Net carbs = carbohydrates – fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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