This cinnamon-dusted skillet cookie is a delicious and easy way to enjoy keto snickerdoodles. So sweet and tender, and perfect with a scoop of keto vanilla ice cream on top!
Snickerdoodle cookies were not part of my lexicon growing up. I had never heard of them until I moved to the US to attend grad school. And you have to admit, it’s a funny word for a cookie.
Mind you, I’d also never heard of the keto diet either.
So I brought both of these unfamiliar terms together in one mouthwatering package. Behold, the deliciousness that is the keto snickerdoodle skillet cookie!
My kids say this tender almond flour dessert tastes like apple pie. And I would have to agree.
Baking cookies in a skillet
This isn’t the first time I made cookies in a skillet and it won’t be the last, either. My original keto skillet cookie is a classic chocolate chip, and my kids request it as their birthday cake every year.
But you certainly aren’t limited to chocolate chip and snickerdoodle. Many low carb cookies lend themselves well to skillet baking. I plan to try my Keto White Chocolate Macadamia Nut Cookies soon. And my peanut butter cream cheese cookies would be tasty too!
Baking cookies in a skillet is certainly easier than forming individual cookies. It also creates a lovely crusty exterior with a warm gooey center. You also have the option of allowing the cookie to cool completely so you can cut it into neat slices.
I prefer the gooey, warm cookies scooped straight out of the pan!
Ingredients
This easy snickerdoodle skillet cookie takes basic keto ingredients. You will need:
- Almond flour – blanched, finely ground is best
- Keto sweetener
- Cream of tartar – this is what gives snickerdoodle cookies their distinctive flavor
- Baking soda – not baking powder
- Butter
- Egg
- Cinnamon
- Salt
- Vanilla extract
How to make keto snickerdoodle skillet cookie
- Prepare the skillet: I recommend cast iron but you can use any 10-inch ovenproof skillet. Make sure to grease it well with butter or coconut oil.
- Whisk the dry ingredients: Use baking soda rather than baking powder, and also use a little cream of tartar. Both of these ingredients help give this keto skillet cookie the classic snickerdoodle flavor.
- Stir in the wet ingredients: I like butter in this recipe but you can use coconut oil as well.
- Spread in the prepared pan: Make sure to even out the mixture so that it bakes evenly.
- Bake until golden.
- Sprinkle with cinnamon and sweetener: It’s not a snickerdoodle if it doesn’t have a delicious cinnamon coating!
- Dig in and enjoy!
Frequently Asked Questions
Coconut flour is not a good replacement for almond flour. Instead, I recommend using sunflower seed flour, which can be substituted cup for cup.
Do keep in mind that sunflower seeds react with leavening agents like baking soda and can turn green. To offset this, use a tablespoon of vinegar or lemon juice along with the other wet ingredients.
Absolutely! Coconut oil works just as well as butter in this keto snickerdoodle skillet cookie. You can also try ghee.
You bet! It works well in a 9 inch glass or ceramic pie plate too. It may take a little longer to bake through so keep your eye on it.
Yes, the cookie can be made in advance by a day or two. But a few things to note: it will be much less soft and gooey if it cools completely. Also, cast iron skillets can transfer a metallic taste to foods when they sit inside the pan. It’s not bad for you at all, and in fact, it adds much needed iron to your diet. But the flavor may not be as appealing.
If you do want to make it ahead, I recommend baking it in a glass or ceramic pie plate instead (as mentioned above).
Storage information
Store the skillet cookie, tightly wrapped, on the counter for up to 4 days or in the fridge for up to a week.
It can be left inside the baking pan if desired, but do keep in mind that it may take on a metallic taste if you leave it inside the skillet. You can also cut it into pieces and store it in an airtight container.
Keto Snickerdoodle Skillet Cookie Recipe
Ingredients
Cookie:
- 2 cups almond flour, (super fine )
- 1/2 cup Swerve Sweetener, Granular
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1 large egg
- 1/2 tsp vanilla extract
Cinnamon Topping:
- 1 tbsp Swerve Sweetener, Granular
- 3/4 tsp cinnamon
Instructions
- Preheat the oven to 325F and grease a 10-inch oven proof skillet (cast iron is best).
- In a large bowl, whisk together the almond flour, sweetener, cream of tartar, baking soda, cinnamon, and salt. Stir in the butter, egg, and vanilla extract until well combined.
- Spread the dough in the prepared skillet and smooth the top. Bake 22 to 25 minutes, until the cookie is set around the edges and just barely set in the center. Remove and let cool 10 minutes before serving.
Topping:
- In a small bowl, whisk together the sweetener and cinnamon. Sprinkle over the cookie. To serve, scoop the cookie out by the spoonful or cut into slices when it’s completely cool.
- Top with low carb vanilla ice cream or lightly sweetened whipped cream.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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So easy! So good!
Made this this morning… Wow! So delicious and the perfect texture! Thank you for sharing these amazing recipes!