Gluten Free, Paleo & Keto Cookie Pie For 1

Looking for an easy (and portioned!) low carb dessert? This soft and chewy gluten free, paleo and keto cookie pie for one (or two!) is most definitely for you!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Cookies, Dessert

Cuisine American, Dairy Free, Gluten Free, Keto, Paleo

Prep Time 15

Cook Time 15

Chilling Time 15

Total Time 45

Servings

Calories 264kcal

Ingredients

32 g almond flour
8 g coconut flour
1 teaspoon golden flaxseed meal
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
42 g grass-fed butter or coconut butter, at room temperature
2-3 tablespoons Lakanto or sweetener of choice (we use 2TBS)
1/4 teaspoon vanilla extract
30 g Lily's Sweets dark chocolate bar broken up (or chips)
20 g pecans broken up
flakey sea salt to garnish

Metric - US Cups

Instructions

Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). Transfer to a plate and allow to cool completely. This is very important taste-wise, so don't skip!
Prepare a small pie plate (roughly 4-inches/11cm in diameter) or ramekin. The cookie has a tendency to stick, so if you aren't eating it straight from the dish, grease and butter (or line) your baking dish.
Add toasted almond flour, coconut flour, flaxseed meal, baking powder and salt to a small bowl. Whisk until thoroughly combined and set aside.
Cream butter with sweetener in a medium bowl with an electric mixer until light and fluffy, scraping the sides and bottom of the bowl a couple times, 3-4 minutes. Add in vanilla and mix until fully incorporated.
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Fold in chocolate and pecan bits. Press into prepared baking dish and chill in the freezer for 20 minutes.
Preheat oven to 350°F/180°C while the cookie pie is in the freezer. Bake for 15-18 minutes until it just begins to brown.
Allow it to set for 15 minutes prior to serving. Feel free to spoon it warm (right off the dish!) with a generous scoop of our (no-churn & super luscious!) vanilla ice cream. Alternatively, allow it to cool completely for a cookie that's lightly crisp around the edges. Store in an airtight container for up to three days (if there's any left!).

Notes

*Please see section on Sweeteners for deets and possible substitution.

Note that the shaped dough can be frozen for up to 3 months, and it can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that one batch yields a 4-inch/11cm cookie pie (the equivalent of roughly 3 cookies). Nutrition facts were estimated per 1/2 the pie.

Nutrition

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