Slow Cooker - Giant Chocolate Chip Cookie

By: Keto In an Instant Cookbook By Stacey Crawford

This giant cookie tastes just like a regular chocolate chip cookie, but it’s sugar-free and low carb! Warm and gooey, and filled with crunchy walnuts, this is the perfect keto-friendly sweet treat.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

more than 2 hours

Diet

Keto, Low Carb

Cooking Technique

Slow Cook

Keywords

8 servings, almond flour, baking powder, blackstrap molasses, butter, chopped walnuts, coconut flour, contributed, cook 240 min, dessert, easy, erythritol and oligosaccharide blend granular sweetener, fine grind sea salt, keto, Keto In an Instant Cookbook By Stacey Crawford, large egg, low carb, modern, more than 2 hours, prep 8 min, slow cook, sugar-free stevia-sweetened chocolate chips, vanilla extract, xanthan gum

Prep Time

8 min

Cook Time

240 min

Servings

8 servings

Ingredients

2/3 cup erythritol and oligosaccharide blend granular sweetener
5-1/2 tbsp butter
1 large egg
1 tsp blackstrap molasses
1/2 tsp vanilla extract
1-1/4 cup almond flour
1 tbsp coconut flour
1-1/2 tsp baking powder
1/8 tsp fine grind sea salt
1/2 tsp xanthan gum
1/2 cup sugar-free stevia-sweetened chocolate chips
1/4 cup Chopped walnuts

Instructions

Line the inner pot with parchment paper and spray with nonstick coconut oil spray. Set aside.
Add the sweetener and butter to a large bowl. Using a stand mixer or hand mixer, cream the butter and sweetener until thoroughly combined.
Add the egg, molasses, and vanilla extract. Continue to mix until thoroughly combined. Set aside.
In a separate large bowl, combine the almond flour, coconut flour, baking powder, sea salt, and xanthan gum. Stir until blended.
Add the dry ingredients to the wet ingredients and mix until well combined. Fold in the chocolate chips and walnuts.
Add the cookie dough to the prepared inner pot. Using a rubber spatula, spread and press the dough into the bottom of the pot, making sure to cover the bottom completely and filling in any gaps.
Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (High) and set the cook time for 4 hours. When the cook time is complete, press Cancel to turn off the pot.
Open the lid and carefully transfer the inner pot with the cookie to a cooling rack. Allow the cookie to cool in the pot for a minimum of 30 minutes or until it reaches room temperature. (The cookie will look soft and doughy, but will become firm as it cools.)
Transfer the cooled cookie to a serving plate and slice into 8 equal-sized wedges, or transfer to a resealable container and refrigerate for up to 6 days. Serve warm.

Notes

Tip This cookie is preservative-free and perishable, so any leftovers must be refrigerated.
Nutrition per serving
Calories: 210
Fat: 20g
Net carbs: 5g
Protein: 5g

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