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microwave Chocolate Chip cookie

Adapted from:



Yield: 1 serving

Serving size: 1 large cookie



2.5 Tbsp. almond flour OR other nut flour

0.5 Tbsp. coconut flour

1/8 tsp. baking powder

1 Tbsp. powdered erythritol or xylitol  (you can sub half of this out for a few drops of liquid stevia)

1/2 tsp. heavy cream OR coconut cream OR 1/2 tsp. egg yolk

1/8 tsp. vanilla extract

1 Tbsp. melted butter

1/8 tsp. salt

1 Tbsp. sugar-free chocolate chunks (click here for a DIY recipe)



1. Mix together the cream, erythritol, salt, vanilla and melted butter in a large microwave-safe mug.


2. Add in the remaining dry powdery ingredients and mix very thoroughly, then fold in the chocolate chunks.


3. Microwave the cookie for 15-second intervals, pausing for 10 seconds in between each interval so as not to over-heat a certain spot of the cookie. Repeat until the cookie has been cooking for a total of 40-60 seconds. 40 seconds of cooking time will give you a soft cookie, and 60 seconds will give you a very hard, crunchy cookie (perfect for pairing with coffee or tea). 


4. Place the cookie in the freezer for 5-10 minutes to set up, then enjoy. (It will be extremely hot straight out of the microwave, so even a cookie cooked for the full 60 seconds will seem soft when still hot.)



Note: if your microwave has a rotating plate, place the cookie at the edge instead of the middle, this will help with even heating









Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.



Full-Carb Mug Cookie (1 serving):         kcal 285 / Net Carbs 32g / Sugars 16g / Fat 15g / Protein 2g                                               


TPH Keto Mug Cookie (1 serving):         kcal 232 / Net Carbs 2g / Sugars 0g / Fat 22g / Protein 3g





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