Skillet Chocolate Chip Coffee Cake


This low carb chocolate chip coffee cake is baked in a skillet for unbelievably great flavor and texture. The edges get slightly crispy while the center stays deliciously moist. 

Low Carb Skillet Chocolate Chip Coffee CakeWhat is it about coffee cake that is so delightfully comforting? Is it the crumbly, cinnamon scented topping? Is it the remembrance of a simpler time when friends and neighbours dropped by for a daily chat? Or is the fact that you can get to eat cake with your morning coffee and no one looks at you strangely? A big slice of a multi-layered cake with frosting for breakfast might have some people judging you rather harshly. But if it’s coffee cake, it’s somehow more socially acceptable. No one is going to give you the hairy eyeball or question your dietary choices, or if they do, you can simply shrug and say “But it’s coffee cake”. Then their brow will un-furrow, a smile of understanding will come to their faces and they will nod knowingly. But be careful, because their eyes might light up and they might just ask you for a piece. Coffee cake is so universally loved and so acceptable at any time of day that if you’re going to eat it in a public place, you’d better bring enough to share.

Add some chocolate chips to your coffee cake and you are in for it. You will be swarmed by your coworkers, your neighbours and the random stranger on the street, all sidling up to you, smiling, nodding, hoping for just a little piece of the warm, comforting, cinnamon scented, chocolate chip goodness. And then if you happen to tell them it was baked in a skillet, you will blow their coffee-cake loving minds!

Low Carb Gluten-Free Chocolate Chip Coffee Cake Recipe

Because things baked in a skillet are cool. Particularly things baked in a cast iron skillet. Once the old-fashioned, out of date cookware rusting quietly in your grandparents’ basement, cast iron has made a huge comeback. You simply can’t be a foodie if you don’t own at least one cast iron skillet. They’re incredibly durable, eco-friendly, and they conduct heat really well. They also leach a little additional iron into your food, so if you are a slightly anemic female (as most females are), they can boost your iron intake. But the best reason to use cast iron is because it’s cool. I mean, isn’t that the best reason to use anything? And it looks great in pictures, all moody and dark. Like the tattooed musician boyfriend you had in college. The one that made your parents breathe a huge sigh of relief when you broke up.

So coffee cake, that mild-mannered unassuming baked good that everyone loves suddenly becomes much cooler when it’s baked in a cast iron skillet. It becomes extra delicious too, because the sides get all wonderfully crispy while the center stays moist and tender. But don’t fret if you don’t own a cast iron skillet, as it would be just as tasty baked in any oven-proof skillet. You can still hang with the cool kids.

Grain Free Skillet Cake Recipe

Skillet Chocolate Chip Coffee Cake

Rating: 51

Yield: 1 cake

Serving Size: 1/10 cake

Skillet Chocolate Chip Coffee Cake

This low carb chocolate chip coffee cake is baked in a skillet for unbelievably great flavor and texture. The edges get slightly crispy while the center stays deliciously moist.


    Crumb Topping:
  • 1/4 cup almond flour
  • 1 tbsp Swerve Sweetener
  • 1 & 1/2 tsp cinnamon
  • 1 tbsp butter, softened
  • Cake:
  • 2 cups almond flour
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp butter, softened
  • 1/2 cup Swerve Sweetener
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup homemade chocolate chips OR Lily's chocolate chips


  1. In a small bowl, whisk together almond flour, sweetener, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
  2. For the cake, preheat oven to 325F and grease a 10 inch oven-proof skillet (does not need to be cast iron, but it's great if it is!)
  3. In a medium bowl, whisk together the almond flour, whey protein powder, baking powder and salt.
  4. In a large bowl, beat butter with sweetener until well combined. Beat in eggs and vanilla, then beat in half the almond flour mixture. Beat in almond milk and remaining almond flour until well combined.
  5. Stir in chocolate chips and spread batter in prepared skillet. Bake 25 minutes, then remove from oven and sprinkle with topping. Return to oven and bake another 15 to 20 minutes, until sides are beginning to brown and center is just firm to the touch.
  6. Remove and let cool at least 20 minutes before serving (cake will fall apart easily if you remove it while it's still very warm).


Serves 10. Each serving has 7.79 g of carbs and 3.68 g of fiber. Total NET CARBS = 4.11 g (when made with my homemade chocolate chips. If you use Lily's chocolate chips, each serving has 10.35 g of carbs and 4.56 g of fiber)

Food energy: 275kcal Saturated fatty acids: 8.54g Total fat: 24.56g Calories from fat: 220 Cholesterol: 59mg Carbohydrate: 7.79g Total dietary fiber: 3.68g Protein: 9.03g Sodium: 193mg



Low Carb Skillet Chocolate Chip CookieSkillet Chocolate Chip Cookies

Low Carb Raspberry Cream Cheese Coffee Cake

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Low Carb Caramel Pecan Coffee Cake RecipeSticky Bun Coffee Cake

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  1. Ann says

    Not really a chocolate person in the morning, can you substitute it for some blueberries instead or I guess just leave out?

  2. Agnes says

    Dear Carolyn,
    could you please give me a link to the cast iron skillet in which you made this cake? It might be on my Christmas wish list. :)

  3. says

    love this skillet chocolate chip coffee cake!! I need to try this! Are you guys packing yet? Hoping for a smooth transition for you and your family. . and I know baking things like this will keep you all together and smiling!

  4. Twila Rowe says

    I just don’t like the texture of almond meal. I haven’t seen any almond flour. Could I just Nutribullet the heck out of it or could I use coconut flour? I’m sure you have to answer this all the time. I’m sorry in advance and thank you for the fabulous recipes.

    • Carolyn says

      You could try grinding it further or you could order Honeyville online, if that’s an option. But coconut flour just isn’t going to work in this recipe, you’d have to modify the whole thing and I don’t think it would come out that well.

  5. Lisa says

    This recipe calls for 1/2 cup Swerve. Does it matter in terms of sweetness in the final product whether it is granulated or powdered Swerve? That is, are they cup-for-cup equivalent, or, like regular sugar, is there a difference in how one would measure granulated vs. powdered? Thanks-

    • Carolyn says

      I’ve used them interchangeably but I think it will be a better texture if you use granulated for this recipe. But if you only have powdered, you can use that.

  6. Jan says

    I tried this recipe today & I love it!!! Carolyn, thank you so much for all that you do! Your passion & desire for creating delicious recipes has helped me stay on to track with my Keto Diet as it’s very hard to find a variety of sweet treats that fit the bill while maintaining a state of ketosis. Your site has provided many wonderful options that actually taste really good. I’ve lost 20 pounds and I’m feeling so much better/healthier. So thank you for all that you do….it is very much appreciated.

  7. Cathy says

    I tried this recipe today and let me tell you, it is fantastic. I think this is going to become one of my favourites. It’s so quick and easy and tastes delicious. Thanks so much for the recipe. Oh, by the way, I chopped up a 72% dark chocolate bar for the chocolate chips and that worked out great. Thanks again!

  8. charlotte says

    do you think it would still taste good if i omitted or substituted something for the unflavoured whey protein powder?

  9. Susannah says

    The texture of this is amazing! It got 3 out of 4 thumbs up from our family (our 6-year-old didn’t like it, but he’s slightly picky with his sweets). And while my husband and I gobbled up our pieces (and split our son’s leftovers), we were tasting something slightly bitter or off when first trying it. Any thoughts? A reaction with the cast iron? Or the unincorporated Swerve in the topping? We’ll definitely make it again and maybe try coconut sugar in the topping to see if that helps. Thanks again for all the great recipes!

    • Carolyn says

      It could be the Swerve or something with your cast iron pan, maybe a flavour left on it from whatever you made in it last time? I don’t think it would be a reaction to the cast iron, though. So glad you like it other than that!

  10. charlotte says

    i made this for my family for breakfast, and all eight of us loved it, even my older sister, who doesn’t like almond flour:)

  11. Rachel says

    Can I ask what the whey powder does in the recipe? I have looked everywhere locally for it and can’t find it. Do I really need it?

    • Carolyn says

      Gluten is a protein and in its absence, you need a dry protein to help baked goods rise and hold their shape. You can order it online or get it at whole foods easily.

  12. Anne o says

    Just made this in my 11″ cast iron skillet.wonderful right from the oven- the crunchy bottom and sides make it delicious. Mine ended up just shy of 1″ tall- so good. Many thanks Carolyn!

  13. Jamie says

    i made this for a women’s ministry brunch. It was SO delicious! Everyone loved it! Thank you for the healthy (THM) option!

  14. Bernadette Wheeler says

    i have now made this several times. Each time it was fabulous. Twice I experimented with it but my experiment did not look as pretty but it never affected the taste. Everyone I have served this to have been delighted. Tonight I am going to make it with blueberries. Additionally I don’t have a cast iron skillet but just use my regular skillet in the oven. It crisps up and does fine. I do wonder how a cast iron skillet would make it taste.

  15. Patti says

    Your coffee cake was the inaugural recipe for my new 10-in. cast iron skillet and it is a winner!

    I did substitute Natural Mate Stevia/Erythritol granular for the Swerve called for. I am one of those people who is highly sensitive to the cooling effect of Swerve. I don’t get it with this other sweetener product. Also, you only use half of the Natural Mate sweetener that’s called for in the recipe.


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