Best Keto Chocolate Chip Cookie ala Instant Pot

This is the Best Keto Chocolate Chip Cookie period, it tastes so good, you will not be able to tell it's sugar-free or for that matter low in carbs. You only need 10 minutes to prep this keto cookie dough.

Instant Pot Chocolate Chip Cookie

Can I Eat Cookies on the Keto Diet?

You sure can! These Keto Chocolate Chip Cookies are filled with sugar free chocolate chips and crunchy walnuts, the perfect keto friendly sweet treat .

What Exactly is the Ketogenic Diet?

The Ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that forces the body to burn fats rather than carbohydrates.

What does "Keto" Mean?

The "keto" in Ketogenic Diet comes from the fact that it allows the body to produce small fuel molecules called Ketones. This is an alternative fuel source for the body, used when blood sugar (glucose) is in short supply.

What kinds of Foods can I eat on the Keto Diet?

• Natural Fats like Butter and Olive Oil
• Fish and Seafood
• Meat
• Eggs
• Cheese
• Vegetables that grow above ground
• Nuts

What Foods should I avoid on the Keto Diet?

• Fruit
• Potatoes
• Pasta
• Beer
• Rice
• Soda
• Candy
• Donuts

What can I drink on the Keto Lifestyle?

• Water
• Coffee
• Tea
• Red Wine

What Kitchen Tools do I need for this Keto Chocolate Chip Cookie Recipe?

• The Instant Pot

Funny but I didn't know it before but I love my Instant Pot. And this recipe recommends using one to bake the cookie.

Many believe the Instant Pot is just for soups, stews, meats or just to cook tender chicken, but it also can make a killer cookie.

The ingredients produce a Giant Keto Chocolate Chip Cookie, which is slow cooked for 4 hours when using the Instant Pot.

4 hours is a long time for a cookie to bake, but it's true, good things do come to those who wait. Give this recipe a try and let me know what you think.

Below are the Ingredients:

⅔ Cup of Granular Sweetener - I used Swerve Sugar Replacement

5 ½ Tablespoons of Butter

1 Large Egg

1 Teaspoon of Blackstrap Molasses

½ Teaspoon of Vanilla Extract

1 ¼ Cup of Almond Flour

1 Tablespoon of Coconut Flour

1 ½ Teaspoon of Baking Powder

⅛ Teaspoon of Sea Salt

½ Teaspoon of Baking Soda

½ Cup of Sugar Free Stevia Sweetened Chocolate Chips

¼ Cup of Chopped Walnuts

Step 1 - Line the Inner Pot of your Instant Pot with parchment paper and spray the paper with nonstick coconut oil spray set aside.

Step 2 - Add the sweetener and butter to a large bowl. Using a stand mixer or hand mixer, cream the butter and sweetener until thoroughly combined.

Step 3 - Add the egg, molasses, and vanilla extract. Continue to mix until thoroughly combined. Set aside.

Step 4 - In a separate bowl combine the almond flour, coconut flour, baking powder, sea salt and baking soda. Stir until blended.

Step 5 - Add the dry ingredients to the wet ingredients and mix until well combined. Fold in the chocolate chips and walnuts.

Step 6 - 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 fill in any gaps.

Step 7 - 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.

Step 8 - 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)

Step 9 - 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.

This is another great reason to own an Instant Pot and you thought it was just for Dinner!

Print

This post contains affiliate links for your convenience. See my full disclosure policy here.