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Low Carb Pan Cookie

Some people are ice cream people whereas others love cupcakes or custard tarts, but I am the COOKIE MONSTER! I follow a grain-free, sugar-free diet so creating personal recipes and treats is a must.

I hope to support you on your own journey to healthy baking. So ill be posting more of my sugar-free desserts here on my blog.

Now, let me introduce you to the Low Carb Pan Cookie.

Sugar Free, keto, Gluten Free, Low Carb and Dairy Free

There are a few reasons why I had the inspiration to make a pan cookie:

  • If I make a whole batch, I will eat an entire batch.

  • I don't have access to an oven at the moment

  • You can eat it straight out of the pan if you wish, so there is no cleanup... and it feels naughty, I like being cheeky.

If you want to make more than one cookie or a HUGE one to share with a friend just double the mix :)


  • 1/4 cup of almond meal

  • 1 tbsps coconut flour

  • 1 tbs tapioca flour

  • 1 tbs melted coconut oil

  • 1 tbsp dairy free milk or water

  • 1 egg yolk (save the white to add to your lunch or dinner)

  • 1 &1/2 tbsp Erythritol sweetner * see notes

  • 1/2 tsp vanilla

  • 1/4 tsp baking powder

Optional but recommended!

  • 4 pieces of sugar-free dark chocolate. ( Pumpy Jackson, or Well Naturally )

  • whipped or regular coconut cream to pour on top

  • macadamia or other fav nuts

Whipped coconut cream:

  1. Refrigerate one full fat can of coconut cream overnight. I recommend the brand 'AYAM' because its free from stabilizers but any will do.

  2. Open the can and scoop the desired amount into a high-speed blender.

  3. Blend on high until fluffy and whipped if you want you can add a little sweetener like erythritol, rice malt syrup or stevia.

  4. Serve straight away. You can refrigerate what ever you don't use but its may loose its 'whip' and turn back into a normal coconut cream consistency.


  1. In a large mug or small bowl melt your coconut oil.

  2. Make sure the coconut oil I, not 'hot' when you add your other wet ingredients like dairy-free milk, vanilla and egg yolk. Next add all your dry flours, baking powder and sugar and whisk well.

  3. Heat some cooking oil in your pan or skillet on a medium to low heat.

  4. Using your hands take the dough and shape it into a cookie-like shape. Place on a heated pan to cook. After 7-8 mins flip. I baked mine for a total of 15 minutes because i like me cookie gooey.

  5. Add a few pieces of dark chocolate and your desired toppings. I used macadamia nuts and whipped coconut cream. YUMMMMMM!!!!!


If you use a different sweetner I can not guarantee the sweetness ratio so you will have to experiment / test try. Erythritol is my favourite product because it has no after taste like some stevia products.

If you only have a liquid like honey, rice malt or maple on hand you can use this but omit the dairy free milk.

Stocking a grain-free pantry in your home:

The key to being able to eat this way and never getting stuck craving not so healthy alternatives is to be prepared. First, you need to stock your pantry with my favourite baking ingredients.

I like to buy in bulk, and my grain-free flours last me a few months. I love to store the nut and coconut flours in the fridge to keep them fresh and avoid any moisture!

If you want to start your low carb pantry these are the ingredients I suggest investing in. You can find all the flours at your local bulk store.

  • coconut flour

  • almond meal

  • tapioca flour

  • baking powder

  • baking soda

  • liquid stevia

  • Erythritol or 'Natvia' if you can't get erythritol. I get mine from the health food store.

  • Sugar-free chocolate or 80% dark chocolate

  • natural vanilla extract

  • apple cider vinegar (used in specific recipes to make vegan baked goods rise)

  • raw cacao powder

  • cinnamon

  • sea salt

Love ,

Isabelle !

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