Description
This Deep Dish Cookie Pie is a warm, gooey, and decadent dessert that’s completely keto-friendly and low in carbs! Made with almond flour, sugar-free sweetener, and sugar-free chocolate chips, it’s a delicious treat without the guilt. Serve it warm with keto ice cream or whipped cream for the ultimate dessert!
Ingredients
Units
Scale
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional, for extra warmth)
- 1/2 cup butter, melted (or coconut oil for dairy-free)
- 3/4 cup keto-friendly sweetener (like erythritol, monk fruit, or allulose)
- 2 large eggs (or 2 flax eggs for vegan)
- 1 tablespoon vanilla extract
- 1/2 cup sugar-free chocolate chips (like Lily’s or ChocZero)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or cast-iron skillet.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, coconut flour, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk together melted butter, sweetener, eggs, and vanilla until smooth.
- Combine Everything: Add the dry ingredients to the wet ingredients, mixing until well combined. Fold in chocolate chips and nuts.
- Bake: Spread the dough evenly in the pie dish. Bake for 22-28 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (don’t overbake for a gooey center!).
- Cool & Serve: Let cool for at least 10 minutes before slicing. Serve warm with keto whipped cream or ice cream!
Notes
- Make it Vegan: Use flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, let sit for 5 minutes).
- Extra Gooey? Remove from the oven at 22 minutes for a softer center.
- Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.