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2-Minute Keto Chocolate Chip Cookie

★★★★★★★★★★
4.6 stars, average of 145 ratings
By Martina Slajerova, updated October 10 202338
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It may sound unusual but mug cookies are nothing new in the blogosphere. Inspired by this recipe, I made my low-carb chocolate chip cookies using only 5 keto-friendly ingredients. Compared to mug cakes where I typically use whole egg and additional liquid ingredients, I only needed one egg yolk to achieve the cookie-like texture.

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How to Use Leftover Egg Whites

Reserve the egg white for Low-carb Bread (several recipes), Sugar-free Meringues, Raspberry Meringue Pie or Lemon Meringue Tartlets.

Hands-on Overall

Serving size cookie

Allergy information for 2-Minute Keto Chocolate Chip Cookie

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per cookie)

Net carbs6.2 grams
Protein10.7 grams
Fat29.6 grams
Calories381 kcal
Calories from carbs 7%, protein 13%, fat 80%
Total carbs12.5 gramsFiber6.3 gramsSugars5.1 gramsSaturated fat6.1 gramsSodium86 mg(4% RDA)Magnesium150 mg(37% RDA)Potassium429 mg(21% EMR)

Ingredients (makes 2 cookies)

Instructions

  1. In a bowl, mix the almond butter, egg yolk, erythritol and salt. 2-Minute Keto Chocolate Chip Cookie
  2. Add dark chocolate chips and mix again. 2-Minute Keto Chocolate Chip Cookie
  3. Divide the dough between two ramekins and press down using a spoon.
    2-Minute Keto Chocolate Chip Cookie
  4. Microwave each for 60-90 seconds, checking half way through ensuring that the cookies don't burn. The longer you cook them, the crispier they will get. These cookies will continue to cook as they cool down so keep that in mind.
    Depending your preferences, you'll need 40-60 seconds for a gooey cookie, and up to 90 seconds for a crispy cookie. 2-Minute Keto Chocolate Chip Cookie
  5. Serve warm or let them cool down and they will crisp up. Optionally, serve with a dollop of mascarpone, unsweetened whipped cream or creamed coconut milk. To store, place in a container and keep at room temperature for up to 5 days.
    Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 cookies at once. Preheat the oven to 175 °C/ 350 °F and cook for 8-12 minutes. 2-Minute Keto Chocolate Chip Cookie

2-Minute Chocolate Chip Cookie
Step by Step

★★★★★★★★★★
4.6 stars, average of 145 ratings
2-Minute Chocolate Chip Cookie
It may sound unusual but mug cookies are nothing new in the blogosphere.
Hands on2m
Overall5m
Servings2
Calories381 kcal
Pin it

Ingredients

Instructions

  1. In a bowl, mix the almond butter, egg yolk, erythritol and salt.
  2. Add dark chocolate chips and mix again.
  3. Divide the dough between two ramekins and press down using a spoon.
  4. Microwave each for 60-90 seconds, checking half way through ensuring that the cookies don't burn. The longer you cook them, the crispier they will get. These cookies will continue to cook as they cool down so keep that in mind.
    Depending your preferences, you'll need 40-60 seconds for a gooey cookie, and up to 90 seconds for a crispy cookie.
  5. Serve warm or let them cool down and they will crisp up. Optionally, serve with a dollop of mascarpone, unsweetened whipped cream or creamed coconut milk. To store, place in a container and keep at room temperature for up to 5 days.
    Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 cookies at once. Preheat the oven to 175 °C/ 350 °F and cook for 8-12 minutes.

Nutrition (per cookie)

Calories381kcal
Net Carbs6.2g
Carbohydrates12.5g
Protein10.7g
Fat29.6g
Saturated Fat6.1g
Fiber6.3g
Sugar5.1g
Sodium86mg
Magnesium150mg
Potassium429mg

Detailed nutritional breakdown (per cookie)

Net carbsProteinFatCalories
Total per cookie
6.2 g10.7 g29.6 g381 kcal
Almond butter (organic, unsweetened)
2.6 g7.8 g20.8 g277 kcal
Egg yolk, fresh
0.3 g1.3 g2.3 g27 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Dark chocolate, 85% cocoa (cacao)
2.8 g1.6 g6.5 g75 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

More posts by Martina Slajerova
Martina Slajerova

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Comments (38)

I have a large amount of defatted almond butter.  Do you think it's possible for me to adapt your recipe to use it in place of the almond butter?  Maybe I can add some coconut oil?  I appreciate any guidance you have and then I will experiment with it!

Hi Jenny, I wish I could help but I have never used (or heard of) defatted almond butter, only defatted almond flour. I suppose adding fats may work, perhaps butter might be a good addition.

Thank you for his easy and delicious recipe! My skeptical husband loved them!

Thank you so much, I'm glad you both enjoyed! ❤

Made this tonight using regular crunchy almond butter. I nuked it for 70 seconds and it was still very soft. Will try for a bit longer next time. But this was delicious and really filling. Even my four year old ate most of one!!!

I'm glad you both enjoyed! 😊 I think that maybe you need to change the settings - I assume it may be too low? Typically they are soft but harden once they cool down. The first batch I made I cooked for 90 seconds and the chocolate burnt.

This is my favorite recipe because it is so simple and tasty!

These have been one of my favorite mug cookies! So quick and easy!

I think I would have enjoyed this more if my almond butter was smoother. Mine came out a tad grainy. I served it warm with a dollop of whipped cream. Really hit the spot for a little something sweet.

Thank you! I think it depends on the product. This time I used roasted almond butter that is a little bit chunky but I sometimes make my own almond butter from blanched almonds and it's very smooth (using a food processor).  

Do you use granulated or confectioners Swerve?
Thanks.

For this recipe, you can use either granulated or confectioners. I used powdered Erythritol.

Hi,
These look amazing!! Just wondering if I can swap out the Nut butter to say Coconut butter? Or is it not the correct texture? as my housemate has a nut allergy. Any ideas?
Thanks heaps 😊

Thank you! Yes, I think you can do that. Or you can try sunflower seed butter: How To Make Sunflower Seed Butter

Hello! Do you think I can replace the egg? Maybe with flax and water? Or yogurt?
I miss cookies sometimes 😊

I haven't tried it but I think you can try flax egg or chia egg instead? Let me know how it worked 😊

Looks yummy, but what kind of dark chocolate do I use?  Sugarfree chocolate chips?  I don't know of any kind of dark chocolate bar I could chop up & use, so I'm just a bit puzzled with this one.  Help??

Thank you! I like Lindt (85% or 90%), or Green & Black's (85%).

Hi! Can I use regular almond or peanut butter? 😊

Yes, if you can eat peanuts, you can use it! Regular almond butter will work too - the toasted version is better but not essential 😊

Hello. The recipe looks great but the use of microwave is not the best. Microwaves destroy all the nutrition with the first two seconds according to many scientific studies.

Thank you Margaret. However, I have to disagree on that. There's a lot of misinformation on the internet. Studies show that microwaves can, in fact, help retain nutrients compared to other cooking methods.

I am eating one just now ... delicious. I ha ve made mu own Almond & Cashew Butter and used it for the mug!!! Fantastic!

Thank you Simona!

Made these tonight, and really liked the taste of it. Thanks for the recipe.

Thank you Monika!

I can';t wait to try this later today~
When I was a young mom and running all the time as well as aerobics and jogging, I remember grabbing cookies in the afternoon on my way out the door. I was never the weight I wanted to be, but pretty close.
I always gained 40 pounds with pregnancies and the last one at 36 was really hard to lose. When I had a knee issue I put almost that much on. Now in my 60s, it is REALLY hard to budge!
I am thinking, though, that Keto cookies (or mug of) might really be nice in the afternoon, now that I am retired and still running with my rescued parrots and other stuff going on!
Thank you for this, I have lost 4 pounds so far on the challenge!

Well done Linda!! 😊

I relate so much to your comment Linda, especially the final pregnancy in late 30's and now finding it really challenging to drop weight in my early 60's. To even maintain my weight mean's giving up all treats like biscuits and sweets. I think this recipe looks delicious and something I can occasionally indulge in. Will definitely try it out this week.

Omg just made these they were so yummy and such a quick Friday night treat. Hubby loved them!!!! He has a sweet tooth but being new to Keto he was missing his treats. Definetly making these again. Thank for such great recipes I've made heaps and have never had one I didn't like. Please keep up the great work.

Thank you Tayla! 😊

Yum! This looks great, I’ll give this one a try!

I know this is super early, but this would be awesome for Valentine's Day 😄 and you know how much we love 5 ingredient recipes!

I do Vicky, after all you created 2 ebooks with 5-ingredient recipes!! 😊

Can this be prepared in an oven?  I don't own a microwave.

Yes, please see tips for oven baking (step 5) 😊

Great looking recipe but mine didn't crisp up before burning? Too large an egg yolk?

Were they freshly cooked? They do crisp up if you let them cool down 😊