Keto Chocolate Chip Cookie Pie

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or line it with parchment paper for easy removal.

This helps the cookie pie bake evenly and prevents sticking.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

• Almond flour
• Coconut flour
• Baking powder
• Xanthan gum
• Salt

Mixing the dry ingredients first ensures the baking powder and xanthan gum distribute evenly throughout the batter.

Step 3: Combine the Wet Ingredients

In a separate large bowl, whisk together the melted butter and keto brown sweetener until smooth. Add the eggs and vanilla extract, then continue whisking until fully combined.

The mixture should become glossy and creamy.

Step 4: Create the Dough

Slowly fold the dry ingredients into the wet mixture using a silicone spatula. Stir until a thick cookie dough forms.

Fold in the sugar-free chocolate chips and optional nuts.

The dough will be thicker than cake batter but softer than traditional cookie dough.

Step 5: Transfer to Pie Dish

Spread the dough evenly into the prepared pie dish. Smooth the top gently using the back of a spoon or spatula.

Sprinkle a few extra chocolate chips on top for a bakery-style appearance.

Step 6: Bake the Cookie Pie

Bake for 28–32 minutes or until the edges are golden brown and the center is slightly soft.

Do not overbake. The center will continue setting as the pie cools.

Step 7: Cool Before Slicing

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