A few months ago, we found out that we were eating too many carbs. Seriously, we ate pasta at least a couple times a week and I love baking so we always had muffins and bread around. Everything was from scratch and whole grain so I figured we were golden.
Per doctor's orders, I started looking for ways to make our old dishes low-carb friendly. I stopped making muffins every week and pancakes every weekend. Guys, I've started using zucchini in my lasagna. It's been an adjustment but we've gotten used to it. We'll still splurge randomly and on holidays but our everyday menu looks very different.
Unlike some low-carbers, I don't consider cottage cheese and berries a dessert. I call that lunch. My idea of dessert? Something gooey and sweet like my chocolate Nutella mug cake. I've tried a few low-carb mug recipes but they were never good enough to suit Hubby. They were never sweet enough and had the oddest of textures.
Until this one.
This peanut butter-chocolate chip cake from Home with a Purpose set me on the right track. It only took a few adjustments to turn it into a regular chocolate chip cookie instead of peanut butter. It's kind of a cross between a cookie and a muffin. Sweet, warm, and crumbly with gooey chocolate. Just what a cookie dessert should be.
Finally, Hubby has a low-carb dessert that he can enjoy.
Low-Carb Chocolate Chip Cookie in a Bowl
Adapted from Home with a Purpose
- 2 tablespoons butter
- 1.5-2 tablespoons Truvia Sweetener
- 1/4 teaspoon molasses
- 1 egg yolk
- 1/4 teaspoon vanilla
- 1 tablespoon unsweetened coconut milk or unsweetened almond milk
- 1.5 tablespoons finely ground almond flour
- 1.5 tablespoons coconut flour
- 1 teaspoon shredded unsweetened coconut(optional, but it helps create the cookie texture)
- 1/4 teaspoon aluminum free baking powder
- Dash of salt
- 1-2 tablespoons dark chocolate chips(If you're going completely sugar-free, Lily's Dark Chocolate Chips is a stevia-sweetened option)
2. Mix in egg yolk, coconut milk, and vanilla.
3. Add in the rest of the dry ingredients and mix well.
4. Stir in chocolate chips.
5. Microwave for 1-1.5 minutes. Start with 1 minute and if it's still too gooey, add 15 seconds until it's done. 1 minute and 20 seconds is perfect in my microwave but every microwave is different!
Coconut flour can make things a little dry and crumbly. If you find it too dry and crumbly, I'd suggest adding another 1/2 tablespoon of coconut milk and/or reducing the cook time. That should take care of the problem!
A low-carb chocolate chip cookie that's done in 5 minutes and doesn't scream, "Hey, I'm low-carb! You're depriving yourself!"
I hope y'all enjoy it as much as we do!
Like what you see? Follow along!