Slow Cooker - Giant Chocolate Chip Cookie

By: Keto In an Instant Cookbook By Stacey Crawford

Slow Cooker - Giant Chocolate Chip Cookie
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Keto, Low Carb
cuisine icon Cooking Technique
Slow Cook
cuisine icon 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"]
cuisine icon 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 icon Prep Time
8 min
cook icon Cook Time
240 min

serving icon 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.
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