Few desserts are as irresistible as a warm, gooey cookie fresh from the oven. It just screams “grab a fork and dig in!”. But when it’s a keto double chocolate skillet cookie, it’s truly something special. Because then you know you can enjoy it without the guilt.
This giant keto cookie is my idea of a good time. I am quite the homebody these days, and I just want to spend chill evenings with my kids or some close friends. And a warm, comforting dessert like this makes the evening special. Packed with fudgy flavor and melty chocolate chips, it’s the perfect shareable treat.
And if you top it with some keto ice cream and maybe a little sugar-free hot fudge sauce, you’ve gone completely next level! In case you hadn’t noticed, I am all for next level keto desserts.
Why You’ll Love This Keto Skillet Cookie
- Deep chocolate flavor: Cocoa powder and chocolate chips make this a rich chocolate treat.
- Tender texture: It’s like a cross between fudgy keto brownies and crisp keto cookies.
- Quick and easy: No shaping individual cookies, just press into a pan and bake!
- Family friendly: Kids will be clamoring to dig in right when it comes out of the oven.
- Customizable: Switch up the chocolate chips for chopped nuts. Or chop up some keto peanut butter cups!
- Keto-friendly: This skillet cookie is sugar-free, low carb, and grain-free!
Ingredient Notes
- Almond flour: Finely ground, blanched almond flour is a must for a keto skillet cookie. Otherwise your cookie may end up somewhat gritty.
- Sweetener: I like a brown sugar replacement for additional flavor, and I recommend using erythritol based sweeteners. See the Tips for Success for more information.
- Cocoa powder: Use a Dutch process cocoa for a deeper chocolate flavor.
- Espresso powder: This is optional but it deepens the chocolate flavor.
- Collagen: Collagen gives the cookie more tenderness and gooeyness. You can replace it with more almond flour but it won’t be quite the same.
- Butter: You can also use coconut oil for a dairy-free version.
- Sugar-free chocolate chips: I like to use Lily’s dark chocolate chips. But milk or white chocolate chips work too!
- Pantry staples: Baking soda, vanilla extract and salt.
Overview: How to Make This Recipe
- Mix the dry ingredients: Whisk together the almond flour, sweetener, collagen, baking soda, and salt.
- Add the wet ingredients: Add the melted butter, egg, and vanilla extract and mix until the dough comes together. Stir in the chocolate chips.
- Press into the pan: Spread the dough in the skillet and top with the remaining chocolate chips.
- Bake: Bake until lightly golden brown. The cookie will be very soft and puffed when removed from oven.
- Cool the cookie: Let it cool at least 15 minutes before serving. It will continue to firm up as it cools so let it cool completely if you want to cut it into pieces.
Tips for Success
Don’t over-bake! The cookie will continue to firm up as it cools, so remove it from the oven when the center still looks a little underdone.
Don’t mix in all the chocolate chips: I like to save some chocolate chips for the top of the cookie as I find this makes it more visually appealing.
Collagen options: I used Perfect Keto Chocolate Collagen, but you can also use unflavored collagen powder without making any adjustments to the recipe. If you use vanilla, you may want to leave out the additional vanilla extract.
You can also use bone broth protein, as it behaves similarly to collagen. But do not try to swap in other forms of protein powder as they will make the cookie much more dry.
Sweetener Options: I call for erythritol based sweeteners to give the cookie the right texture. Allulose will make it very soft but it also may over-bake on the sides and bottom and taste almost burnt. If you wish to cut back on the erythritol, try using one-third cup and then adding in more sweetness with stevia or monk fruit extract.
Frequently Asked Questions
Yes! Simply swap the butter for some coconut oil or another dairy-free butter alternative. You may want to check on your chocolate chips as well, to make sure they don’t contain dairy.
Nope. But you do need to make sure that your skillet is oven-save. In a pinch, you can also use a pie plate, but the cookie will take longer to bake through properly.
This keto chocolate skillet cookie recipe has 7.9g of carbs and 4.9g of fiber per serving. That comes to 3.0g net carbs per slice.
Keto Chocolate Skillet Cookie
Equipment
Ingredients
- 1 1/3 cup (149.33 g) almond flour
- 1/2 cup (100 g) brown sugar replacement, erythritol-based sweeteners recommended
- 1/3 cup (28.67 g) cocoa powder
- 1/4 cup (27 g) collagen protein powder, chocolate or plain
- 1/2 tsp espresso powder, (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113.5 g) butter, melted
- 1 large egg
- 3/4 tsp vanilla extract
- 3 ounces (85.05 g) sugar-free chocolate chips
Instructions
- Preheat the oven to 325ºF and lightly grease an ovenproof 10 inch skillet.
- In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, espresso powder, collagen, baking soda, and salt.
- Add the melted butter, egg, and vanilla extract and stir until the dough tomes together. Stir in the chocolate chips, reserving a tablespoon or so for the top of the cookie.
- Spread the dough in the prepared skillet and top with the remaining chocolate chips. Bake 18 to 23 minutes, until the top is just barely firm to the touch. The cookie will be very soft and puffed when removed from oven.
- Let cool at least 15 minutes before serving. When warm, it will not come out in proper pieces so you will need scoop it out to serve onto plates. It will continue to firm up as it cools so if you want to serve it in pieces, let it cool completely before cutting.
Notes
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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Even though I mucked up this recipe (forgot to put in the coffee powder, even though it was right next to the mixing bowl 🤦♀️ AND forgot to buy brown sugar substitute so just used regular erythritol/monk fruit granulated sweetener AND didn’t bake long enough so ended up being a bit too gooey), it tasted AMAZING! Can’t even imagine how good it’s going to be when I do it properly!
As soon as I saw this recipe, I knew I had to make it for my husband. His favorite: chocolate and more chocolate. It comes together so fast and easy. It was yummy! We did manage to save some, now safely in the feeezer for the next time the urge hits. Well done and thank you!
This has moved up to the top of my list to make.
This is the first time I have baked with almond flour. The recipe was easy to follow and tastes good. My only observation to the recipe is that there is no mention of an egg listed in the ingredients, but it is referred to in the directions.
Oh no! There is definitely supposed to be one egg.
I saw this and knew I had to try it right away! Luckily I had all the ingredients and just tasted it about 20 minutes from coming out of the oven. It is so good! A chocolate lovers dream! I didn’t see egg in the ingredients list but assumed from the picture and instructions it was just one egg. I didn’t see when to add the espresso powder so I added to dry ingredients. It was perfect. Thank you, Carolyn – another winner!
Oh my goodness, I am sorry. I don’t know what my problem was when I was posting this. I just fixed the egg but will now fix the espresso powder.
Carolyn – you get lots of grace – you’re dealing with an awful lot. The missing pieces were easy to figure out and the end result was divine!
Looks delicious! Just a heads up that the egg isn’t mentioned in the ingredient lists, but is shown in the ingredients picture and in the instructions. Can’t wait to try this!
Fixed!
How many eggs are needed? It’s not listed in the recipe!
So sorry, I have already fixed th recipe.
Thanks for the recipe. I couldn’t make it as I think the number of eggs has been omitted. Could you please add them? Many thanks.
Recipe has been fixed.
This is yummy! Warm and oh so comforting. I use the Dutch processed cocoa as well and it makes a super rich chocolate flavor. The one change I make is using monk fruit sweetener as I can’t have erythritol. Delicious!!
Can I add a scoop of protein powder?
Please read the blog post as I already discussed this. Thanks!
Carolyn, is there someplace on your site that you discuss the difference between collagen protein and whey protein isolate – when you can substitute and when not to substitute. Or are they interchangeable? Based on your Tlps “…do not try to swap in other forms of protein powder as they will make the cookie much more dry.” I’m guessing not interchangeable.
delish!!😃
Hi,
I have not made this recipe yet. I don’t have collagen. Where would I be able to purchase collagen? I can’t imagine this cookie would be nearly as good without the goodness! Thank you for your time.
It’s linked in the recipe!
OMG I Can’t wait to make this. I’m taking it’s cousin the regular chocolate chip skillet cookie with us for our 48th Anniversary dessert. TY
Perfection!
Question: if using the optional espresso powder, at what point is it added to the recipe? It’s not mentioned in the instructions. Thanks so much for giving us delish keto recipes on the daily.