Actually quite quick to whip up and such a great way to start the morning! Even if you don't have my homemade Bake Mix handy (which I didn't at the time), it is still pretty quick to assemble. One of of these deep-dish cookies has more protein in it than one whole egg! Plenty of chocolate for extra zoominess (a word?)!  These cookies are slightly crispy around the edges and soft in the middle with fudgy chocolate chips.  Great eaten warm with low-carb ice cream or whipped cream or simply some thick cream poured over top.  I even like these cooled down and plain!  So good! 

3 tbsp butter, melted (45 mL)

1/3 cup low-carb sweetener (75 mL)

1 egg yolk

1/2 tsp vanilla extract (2 mL)

1/8 tsp molasses, optional (0.5 mL)

1/2 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix (125 mL)

1/8 tsp baking soda (0.5 mL)

1/4 cup sugar-free chocolate chips, OR this one (60 mL) 


Preheat the oven to 325°F (160°C). 

In medium bowl, place melted butter (slightly cooled), low-carb sweetener, egg yolk, vanilla extract and molasses, if using.  Whisk until combined.  In small bowl, combine Gluten-Free Bake Mix 2 and baking soda.  Stir dry ingredients into the wet ingredients and whisk.  Stir in chocolate chips.  

Scoop into 2 greased 4-oz (125 g) ramekins and bake 17 to 20 minutes.  At 17 minutes the cookies will be just cooked and that is my favorite way to make them.

Yield:  2 servings

1 serving

407.3 calories

6.9 g protein

34.0 g fat

0 g fiber

7 g net carbs

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