This Keto Cookie Cake recipe makes a giant chocolate chip cookie cake topped with a heavenly vanilla cream cheese frosting. This low-carb chocolate chip cookie cake is perfect for birthday parties or any other occasion. This recipe is suitable for those following a keto, low-carb, Atkins, Banting, grain-free, or gluten-free diet.
This recipe is the ultimate chocolate chip cookie on steroids. This rich and filling cake is packed with melted chocolate chunks. To top it off, this low-carb chocolate chip cookie cake is frosted with a heavenly keto-friendly, vanilla frosting that only takes five minutes to make! Not only is this keto cake perfect for birthdays and celebrations, it’s also so simple to make, that it’s the perfect thing to brighten up the average day.
To make this recipe even simpler, you can omit the frosting and indulge in this delicious treat straight out of the oven – at its peak of melty chocolatey goodness. Pair it with our Keto-friendly hot chocolate recipe for the epitome of comfort food.
Growing up, I remember cookie cakes being a staple at my friends’ birthday parties. Even though cookie cakes were much thinner than a regular cake, they were equally as rich and decadent. So I loved them just as much, if not even more than the traditional cake.
To create this recipe, I used our low-carb skillet cookie recipe as a base. To transform it into a chocolate chip cookie for this recipe, I omited the pecans and doubled the recipe to create a thicker cookie. For the frosting, I created a very simple recipe, using cream cheese as a base. To create that silky light texture, I added a little bit of butter and sour cream. Both of these are some of my favorite “secret ingredients” to help low carb frosting shine.
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What is a cookie cake?
So you’ve heard of cookies and you’ve heard of cake, but what exactly is a cookie cake? Well, I’m glad you asked! A cookie cake is essentially a massive cookie prepared in a cake pan. They tend to be thicker than the traditional cookie but thinner than a cake.
In addition to the cookie base, they’re often lightly frosted around the perimeter. They’re a popular choice at children’s birthday parties and other gatherings. If you’re a cookie fan like us, you’re definitely going to love this one.
How to make low-carb baked goods taste better
While certain inventions like almond and erythritol sweeteners have been life-changing in opening up the possibilities for low-carb desserts, sometime low-carb desserts can still lack a little something to keep it from tasting just like the real thing.
In this recipe, we use a special ingredient to make this cookie cake taste even more decadent–maple flavoring. This flavoring helps emulate the rich brown sugar taste that makes cookies so rich and decadent. You’ll be surprised at just how much of a difference it makes. While it can be a little tricky to find in stores, I highly recommend purchasing it online if possible. You’ll thank me later.
Can you eat cookies on a keto diet?
Yes and no. While you can definitely make keto-friendly variations of your favorite cookies, most store-bought or “regular” cookies tend to contain a lot of carbs. These carbs are from the added sugar as well as the flour used.
Thankfully, it’s easy to make keto-friendly cookies at home by making a few simple changes. If you want to learn how to make more low-carb or keto cookies, check our our section below about other keto-friendly cookie recipes.
How to make a low carb cookie cake
There’s two easy ways to make this cookie cake- by hand or by using a food processor. Of course, using the food processor speeds up the process significantly, but since I’ve just moved into a new place, I didn’t have one on hand, so I did everything by hand.
For the by-hand method , you first need to whisk together all the dry ingredients. The next step is to cut in the butter. First cutting the butter into small pieces will make this process so much easier. A pastry cutter can also be life saving during this process but a large fork also works for this process.
Cut the butter into the dry ingredients until it reaches coarse crumbs. Now most of the heavy work is over! Now you simply have to stir in the remaining wet ingredients, add the chocolate chips, and then transfer the dough to a greased cake pan.
The method for making this delicious Keto cookie cake with a food processor is even simpler! First, quickly blend all the dry ingredients together. If using a food processor, all of the wet ingredients can be added at the same time and then simply blend until the mixture forms a cookie dough. Finally, add the chopped chocolate and blend just until combined. Be sure to not over blend or else your cookie cake we turn into a chocolate cookie rather than chocolate chip!
How to prevent cookie cake from sticking to the pan
The easiest way to do this is by using a springform pan and then greasing it with butter or an oil of choice. If using a regular cake pan, a nearly fool-proof technique is to first line the pan using parchment paper and then grease the parchment with your oil of choice. Parchment paper is a very non-stick and oven-safe material so it should prevent any disastrous sticking incidences.
Other keto-friendly cookie recipes
Looking for more easy low-carb cookie recipes? We’ve got you covered! One of our personal favorites, especially during the holiday season, are our Low-Carb Pecan Shortbread Cookies. They’re perfect to decorate with frosting to make adorable frosted snowflakes or other designs.
If you’re a chocolate fanatic like us, you’re going to adore this recipe for Keto-friendly Double Chocolate Chip Cookies. With the fall season quickly approaching these Keto Cinnamon Shortbread cookies are the perfect comfort treat. If you love ginger like us, be sure to try this Keto Ginger Cookie Recipe from Two Sleevers.
Keto Cookie Cake
This Keto Cookie Cake recipe makes a giant chocolate chip cookie cake topped with a heavenly vanilla cream cheese frosting. This low-carb chocolate chip cookie cake is perfect for birthday parties or any other occasion. This recipe is suitable for those following a Keto, low-carb, Atkins, Banting, grain-free, or gluten-free diet.
- 2 cups almond flour finely ground
- 1/2 cup granulated stevia erythritol blend sweetener
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4 tbsp. butter cold and cut into smaller pieces
- 2 large eggs
- 2 tsp. vanilla extract
- 1/2 tsp maple flavoring
- 3 oz. low-carb dark chocolate chopped into coarse chunks
- 3 oz. cream cheese room temperature
- 1 tbsp. butter room temperature
- 1 tbsp. sour cream
- 2 tsp. stevia erythritol blend sweetener powdered
- 1/2 tsp. vanilla extract
Preheat oven to 350 degrees Fahrenheit. Grease a nine-inch springform cake pan with butter or oil of choice.
In a medium bowl, whisk together almond flour, sweetener, baking soda, and salt until combined.
Next, using a pastry cutter or a fork, cut the butter into the dry ingredients until the mixture reaches coarse crumbs.
Next, add in the eggs, vanilla, and maple flavoring. Stir until the mixture reaches a dough-like consistency.
Finally, stir in the chocolate chunks until evenly incorporated into the dough.
Transfer dough to prepared pan and spread so that the surface is . Place in preheated oven and bake for 18-22 minutes or until the cake's edges become golden and the surface bounces bake slightly to the touch. Let cool completely before frosting.
In a small bowl, using a hand mixer, blend cream cheese and butter until smooth.
Next, add sour cream, sweetener, and vanilla extract and blend until thouroughly combined. Taste and adjust sweetness, if desired.
Once the cake is fully cooled, frost as desired.
How much maple flavoring should we add to this recipe? It isn’t listed in the ingredients. “In this recipe, we use a special ingredient to make this cookie cake taste even more decadent–maple flavoring. This flavoring helps emulate the rich brown sugar taste that makes cookies so rich and decadent”
Sorry about that! I just added it to the recipe. 1/2 teaspoon should do the trick!
This keto cake was so delicious! Loved how it was basically a soft giant cookie 🙂
Thanks so much! Glad you enjoyed it!
Please advise when to add the maple syrup. It’s listed in the ingredients but I don’t nor when to add it. I assume it’s added with the rest of the wet ingredients. I made this today for my hubby’s birthday. I added some almond extract. It was delicious! Thank you so much. I’m keeping this recipe.
I fixed the recipe. Glad you enjoyed it!
This is awesome! I can have a cookie cake now!!
What a gorgeous cookie cake! Perfect for any celebration and good to know you can still indulge a little when on a diet.
I loved this! It’s like a gigantic cookie! Like.. a deep dish pizza – A deep dish cookie! hahaha Thank you so much for the idea, as a keto cookie and chocolate fanatic, I’m gonna try it for sure 🙂
Yum! What a great idea, I have’t made one of these since going keto, can’t wait to try it out!
Can you use a different pan if you don’t have a springform pan? If so, what sizes will work? Also, can you use chocolate chips? I already have those. Lilly’s, I think.
Can’t wait to try this!
You can use a metal pan about the same size. To prevent sticking, you should line it with parchment paper (NOT wax paper). Chocolate chips should work fine in the recipe.
Can you use equal? My stomach is very sensitive to erythritol and I can’t use stevia. If so, what would the net carbs be?
I haven’t tried using Equal in this recipe, but I think it will work. You will need to adjust the amount as equal is half as sweet as the sweetener I use. The net carbs won’t vary significantly with this substitution.
what about making this recipe into regular cookies?
That should work fine. Of course cooking time will be different.
Hi, can the stevia erythritol blend can be replaced by monk fruit-erythritol? Or just monk fruit, and how much please, thank you
You will need to adjust for sweetness level. Pyure is twice as sweet as sugar, If your sweetener is as sweet as sugar, you will need to double it.
Sorry! I have another question :
Would it help to add xantan gum, or is not needed for this recipe ? Thank you
We have made the recipe successfully without it. If you would like, you could add a small amount–maybe 1/4 teaspoon. It won’t hurt, but isn’t necessary.
Question- what is the size of (1)slice? 1/8 of cake?
Net carb of one slice? 1/8 would be then 2.5 net carbs……right?
We have this cake as 12 servings. If you cut it into eight servings there will be 4.5 net carbs in each slice.
What would you think about making it in a cast-iron skillet in the oven?
I think that would work. The cooking time may vary slightly as the skillet is thicker so it will take longer to heat up, but will hold the heat better than a thinner pan.
Love this recipe! I have made it about 5 times already. I make it with 1/4 cup dutch chocolate powder so that is is more like a brownie. My husband and 6 year old daughter also love it and they do not do low carb. This last time I made it I added pecans on top and Keto Caramel after it cooled. It was the best thang I have eaten in years! I’m making one for a grilfriends Bday tomorrow! Thank you, I love it.
I love the idea of adding pecans and caramel! Great way to take it to a new level!
Any substitute of egg ? If we want to make eggfree cookie cake ?
I haven’t tested this recipe with any egg substitutes, but I suspect that most egg substitutes will work in this recipe.
I love this recipe. I use it more for brownies, adding 1/4 cup of cocoa powder, Aullose sweetener and bake in a small square pan. I skip the frosting and some times add nuts. I have made it pretty much as is a few times. It is amazing. Thank you for the recipe!