Quick Keto Cookie Cake

Quick Keto Cookie Cake

Quick Keto Cookie Cake

This recipe is designed to teach everyone how to make quick keto cookie cake
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 12 slices
Calories: 164kcal


  • 120 grams coconut flour (1 cup)
  • 1/4 tsp salt
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp xanthan gum for extra binding
  • 75 grams brown sugar sweetener of choice (6 TBS), adjust to taste I used brown monkfruit sweetener
  • 75 grams granulated sweetener of choice (6 TBS) adjust to taste I used granulated monkfruit sweetener
  • dry spices of choice, optional
  • 3 large eggs, room temperature
  • 1 cup butter, melted and cooled
  • 8 grams vanilla extract (2 tsp)
  • 1 TBS warm water
  • 120 grams keto baking chips or add in of choice, optional (3/4 cup)
  • keto chocolate syrup or frosting of choice, optional


  • Preheat oven to 350 degrees. Line an 8 to 9-inch round cake pan with parchment paper. Set aside
  • Sift together all the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs in until all the dry ingredients are moist. Stir in the butter, vanilla and water until combined and a smooth dough has formed
  • Gradually fold in the baking chips, if using until evenly distributed throughout the dough
  • Press dough evenly throughout prepared cake pan. Bake at 350 degrees for 20 to 30 minutes or until golden and a tester comes out clean
  • Remove from the oven. Allow to cool in the pan at least 30 minutes to firm up. Once firm remove from the pan and transfer to a wire rack to cool completely. Once cooled if desired frost the cake or drizzle with some keto chocolate syrup
  • Slice desired piece. Store leftovers in an airtight container at room temperature up to 5 days


The nutritional information is based on the basic cookie cake recipe and does not include any baking chips or add-ins of any kind


Serving: 1slice | Calories: 164kcal | Carbohydrates: 1g | Protein: 1.9g | Fat: 16.8g

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