I saw the original recipe for this online here. It looked delicious and was extremely easy since it relied on pre-made tubes of chocolate chip cookie dough. Of course, this made it nothing like low carb. I decided to see if I could switch it out and make it a low carb treat my husband and I could enjoy.
Original recipe
- 3 (8-ounce) packages cream cheese, softened
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 (16.5-ounce) rolls refrigerated chocolate chip cookie dough
The cream cheese, eggs, and vanilla were no problem and by swapping the regular sugar for an equal amount of Splenda, the filling was low carb friendly. I couldn’t see my way clear to using the pre-made cookie dough for the top and bottom crusts because it has so many carbs.
I decided instead to make my own chocolate chip cookie dough using my favorite low carb recipe.
Carbquik Chocolate Chip Cookies
2 1/4 cups Carbquik (note, start with 2 cups and add additional as needed to form a nice cookie dough)
1 teaspoon baking soda
1 bag (9oz) Hershey’s No Sugar chocolate chips (or your favorite low carb chips)
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup Splenda
3/4 cup packed brown sugar substitute (Swerve)
1 teaspoon vanilla extract
2 eggs
1 cup chopped nuts
- Combine Carbquik, baking soda and salt in small bowl. Beat butter, Splenda, brown sugar and vanilla in large mixer bowl till butter is well creamed.
- Add eggs one at a time, beating well after each addition; gradually beat in Carbquik mixture.
- Stir in morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake in preheated 375F oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
This recipe makes about 30 cookies with 2g net carbs each.
The two tubes of cookies dough made 16 cookies each so my regular recipe made about the same amount. I figured I could make it work.
I mixed up the cookie dough and divided it in half. I only used two cups of Carbquik but if I make this recipe again I’ll use the extra quarter cup. I’ll also put the dough in the fridge for a while so it’s really stiff like the pre-made cookie dough coming out of the tubes. I think this will help when spreading it in the bottom of the pan.
I started in a 9x13 inch pan but because my dough wasn’t as stiff I couldn’t spread it thin enough for half of it to cover the bottom of the pan, so I switched to an 7x11 pan which worked perfectly. (I think with the extra quarter cup of mix and refrigerating the dough before trying to spread it, that this will work in a 9x13 pan). I mixed up the cream cheese filling and spread it on top of the cookie crust, then topped it with the remaining half of the cookie dough. I did this by dropping small spoonfuls of the dough all over the top of the filling covering as much of it as possible. I figured that as the cookie dough baked it would spread to cover the whole top (and it did!).
I popped the whole thing into a 375o oven and baked it for about 40 minutes until the edges were a light golden brown and the center was only a little jiggly.
This is a very dense dessert and it took a long time to cool. It set up quite well after I put it in the fridge.
The family raved about it and requested that I make it again soon.
I apologize that I don’t have any pictures of the process. I wasn’t thinking that far ahead when I made it. If you follow the link to the original recipe they have pictures and a video.
I’ve thought about trying this with a different kind of cookie dough like low carb snickerdoodle or low carb chocolate cookies. I think both of those would taste great as well.