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Taco-stuffed Mini Bell Peppers
Slow Cooker - Giant Chocolate Chip Cookie
| By : |
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.
| Prep Time | 8 minutes |
| Cook Time | 240 minutes |
| 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
Ingredients
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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.
Recipe 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
Stacey Crawford is the blogger behind beautyandthefoodie.com where she creates and shares healthy, low-carb, ketogenic recipes. As a sufferer of celiac disease, she’s discovered that eating healthy, satisfying food through a grain-free, low-carb ketogenic diet is the key to creating good health.
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Is 4 hour cook time correct?
Hi Benjamin88,
4 hours is the correct cooking time. This recipe is used with the Instant Pot Slow Cooker.
Looks cute
I printed another recipe and now can’t print this one, only the prior one will print.
Hi Magicspring,
We are sorry that happened. Can you please provide us more feedback to the printing issue you experienced? Were you using the recipe site or our App?
While I was surprised that an InstaPot cookie recipe took 4 hours to make (Im very new to this), it was easy and tasted delish!! We have eaten a fair amount of keto recipes, and this could pass off as not keto. Worth the wait
While I was surprised that an InstaPot cookie recipe took four hours to make (im new to this stuff), this recipe is delish. We have eaten a fair amount of keto and this could easily pass off not as keto but full of sugar and flour. It was very good and worth the wait. Yum!!
Not even going to try this. Way too many unnatural ingredients. Give me recipes with real ingredients, or at least a recipe with gmo recipes that i can convert to all natural ingredients.
No water in the bottom of the instapot inner pot? Just parchment and spray?