This giant Keto Chocolate Chip Skillet Cookie is a beloved dessert in my house, and with good reason. My whole family loves it so much that the kids all request this for their birthday cake. It’s heavenly topped with some keto ice cream!
And while I have about a bajillion delicious keto birthday cakes, I am always happy to oblige. Because a skillet cookie like this is so easy to make, and it simplifies our birthday celebrations.
Sometimes we don’t even dish it out onto plates. We all just stand around the warm skillet with spoons in hand, digging right in. Who needs to stand on ceremony when you have this deliciousness in front of you?
What readers are saying…
“This is fabulous! My husband almost NEVER likes keto desserts. After trying this he said ‘This is keto? I think you messed up and put in the wrong stuff.’ I have 2 of your books and nothing disappoints! Thank you for sharing your talents with the rest of us!” — Bernadette
Why we love it
I am going to toot my own horn here and tell you that I was the first person to develop a low carb keto skillet cookie. Yes, indeed! I first published the recipe in February 2014 and it has been immensely popular ever since.
The idea of baking cookies and brownies in a skillet is one that appeals to just about everyone. Skillet desserts are usually served warm, so they fall squarely in the comfort food category. They call out to you, saying “grab a spoon and a friend or two and plonk yourself down, you’re going to be here a while”.
After I created some really amazing keto chocolate chip cookies, I began to wonder if the dough might make a good skillet cookie. The answer to that is a resounding yes!
Since that time, I’ve made very few updates to this recipe. But I recently tried replacing some of the almond flour with collagen protein powder. The results were spectacular. Now it’s more gooey and delectable than ever before. And it has fewer carbs!
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: This recipe works best with a brown sugar replacement that is erythritol based. Please see the Tips for Success for more information.
- Collagen protein: This adds a wonderful gooey richness to the cookie. And using the salted caramel collagen from Perfect Keto makes it extra flavorful. If you prefer not to use collagen, you can add more almond flour.
- Butter: Melt the butter it prior to mixing. You can also use coconut oil for a dairy-free version.
- Sugar-free chocolate chips: I like to use Lily’s or ChocZero dark chocolate chips. But milk or white chocolate chips work too!
- Pantry staples: Eggs, vanilla extract, baking soda, and salt.
Step by Step Directions
1. Mix the dry ingredients: In a medium bowl, whisk together the almond flour, sweetener, collagen, baking soda, and salt.
2. Add the wet ingredients: 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.
3. Fill the skillet: Spread the dough in a lightly greased 10-inch oven-proof skillet. Top with the remaining chocolate chips.
4. Bake the cookie: Bake at 325ºF for 20 to 25 minutes, until light golden brown. The cookie will be very soft and puffed when removed from oven (it won’t seem cooked through).
5. Let it cool: 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. I recommend it warm for extra gooey-ness!
Tips for Success
Sweetener: I recommend a brown sugar replacement because it adds the right flavor. I also recommend not using allulose-based sweeteners, as these will cause the cookie to brown to quickly. The part against the hot pan will likely get very dark and taste burned.
The skillet you use does not need to be cast iron, it simply needs to be over-proof. Which means no plastic handles! Also make sure that it’s 10 inches in diameter. Anything bigger and your cookie will be too thin.
You can also use a 9-inch glass or ceramic pie plate, but it may take longer to bake through.
Use baking soda rather than baking powder. You want this to be gooey so you don’t want it to rise a ton. And baking soda helps baked goods brown nicely and be extra soft and tender.
I recommend erring on the side of under-baking this cookie. You do not want to bake it until firm or it won’t be gooey. It should be soft and puffy and seem not quite baked through. It will continue to firm up as it cools.
Frequently Asked Questions
If you want to make a similar cookie but without the leftovers, try my Keto Cookie for One. You can make more than one if you’re inclined to share!
When the cookie is done, it will be lightly browned on top, golden brown around the edges, but the center will still be quite soft. It won’t seem fully cooked through but will continue to firm up as it cools.
You can use any ovenproof skillet for this recipe. I do recommend nonstick or cast iron over stainless steel, as the cookie will stick more in stainless.
This keto skillet chocolate chip cookie recipe has 8.2g of carbs and 5.3g of fiber per serving. That comes to 2.9g net carbs per slice.
More delicious keto skillet recipes
Keto Skillet Chocolate Chip Cookie Recipe
Ingredients
- 1 3/4 cups (140 g) almond flour
- 2/3 cup (121.33 g) brown sugar replacement
- 1/3 cup collagen protein powder, See notes
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 1/2 cup (113.5 g) butter, melted
- 1 large (1) egg
- 1/2 tsp (0.5 tsp) vanilla extract
- 3 ounces (85.05 g) sugar-free chocolate chips
Instructions
- Preheat the oven to 325ºF and lightly grease a 10-inch oven-proof skillet (does not need to be cast-iron).
- In a medium bowl, whisk together the almond flour, sweetener, 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 20 to 25 minutes, until light golden brown. The cookie will be very soft and puffed when removed from oven (it won't seem cooked through).
- 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.
Video
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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Looks incredible Carolyn! You are amazing with your low carb & gluten free recipes!!
Thanks, Lisa!
Wow- such a great idea, that I would never have thought of myself! Yummy 🙂
Wow, this looks great! You are awesome and thank you for sharing your recipes!
Oh my gosh. This looks like the best recipe of all time.
I know you love those cookies… 😉
I love the sound of all your recipes, but we have an allergy to almond flour and all your recipes call for it, can you give me a good exchange for flour….please! Thank you!
Not all of my recipes call for almond flour. I do have some based on coconut flour. Sadly, you won’t be able to make this kind of cookie with coconut flour and you can’t sub coconut in for almond very easily. Is it just almonds or is it all tree-nuts?
I’ve seen others speak of being able to use sunflower seed or pumpkin seed flour in place of almond flour, with good results. Might that be an option?
I’ve heard of that too, I just can’t guarantee the results because I haven’t tried it myself.
Carolyn, This looks so good! I’m definitely making this cookie and I totally agree with you and echo others. As a low carber I’m just so grateful to have someone like yourself who can create and transform regular recipes (especially the sweet treats) into delicious low carb food! Your food is not only tasty but it looks beautiful as well. When I use your recipes, unless I mention it, people rarely realize that it’s low carb. You’ve given me tons of inspiration. I’m now trying to learn how to make regular French macarons (they’re so pretty) and would love a recipe to make them low carb if you ever go that route. Meanwhile, I’ll just keep enjoying all the other luscious goodies you come up with. That’ll keep me satiated and happy. Thanks!
Thanks, Pamela!
Carolyn, is it better to combine the wet and dry ingredients by hand or mixer? It may not matter, but wanted to ask!
Can’t wait to make this… Cast iron skillet at the ready!
You are amazing!!
Many thanks again!!!
Alice B.
I do it in my kitchenaid mixer, I think it’s the easiest way to cream the butter and sweetener together.
Carolyn, your creations may not be “over the top” but bringing back the life of sweets we miss is worthy of an Olympic Food Blogger gold medal as far as I’m concerned.
Cannot wait to make this!
I can’t wait for the invention of a low carb, gluten free, airy, puffy glazed doughnut. Then, I’d pretty much miss nothing. I know that’s not possible with almond flour so I’m thrilled enough with the thicker doughnuts, like the gingerbread ones…delish!
I will keep the airy, puffy glazed donuts in mind and if I ever create them, I will share for certain!
🙂 🙂 🙂
Made the skillet chocolate chip cookie tonight. OH WOW! The whole family LOVED it!
Thanks, Sarah!
This looks so good! I was actually craving one of these after I saw a skillet cookie on the menu at Chili’s. I can’t wait to try it!
Thanks, Karen!
I AM MAKING THESE TODAY. THE END.
Love ya!
Would a bakeware work also if you don’t have a skillet? This looks perfect!
I used bakeware (Corelle Simply Lite) in the past for this recipe – several times – and it is delicious. But, that said I plan to go back to the cast iron skillet next time. Somehow didn’t seem quite as gooey using bakeware.
I love the whole idea of using a skillet. I think I am going to make my Gluten Free Chocolate Chip cookies today!
This was awesome! I was dying to make it! It was pretty crumbly, but that didn’t effect the taste! I also had to use 3 tsp of baking powder since I had no baking soda!!! Will make it again!!! Thank you!
Has anyone made this with an egg substitute?
Hi Carolyn, I don’t have any oven proof ‘skillets’, do you think this would work in a dutch oven?
How big is it? If it’s an enameled dutch oven, it may not get as brown on the sides but I think as long as it’s not any bigger than 10 inches in diameter, it should work.
Thank you! I’m one of those who hate coconut but love coconut oil. Can you sub anything for the coconut?
The coconut gives it the right texture without much coconut flavour, but if you really want to, you can sub more almond meal or a mix of almond meal and flax seed meal.
Thank you, Carolyn. 🙂
Thank you, Carolyn: it’a always comforting when you give us alternative to coconut flour, I found that for different reasons (aside the flavour, I mean: GI disomfort, skin itches, kinda intolerance…who knows…) lately it seems to give problems to much more people than in the past. So reading from you as an expertr that here the substitution is possible gives us the hope to try, because when we read “no posssible substitution for coconut flour, well, it’s a bit defeating… but we can find other recipes here, I know, thanks again then 🙂
Divine!!! Can you tell us the amount of chocolate chips you used? Or am I missing it?
Whoops! 3 ounces. I meant to edit that…will do so now!
What can be substituted for Yacon syrup – never heard of it – what is the flavor?
You can use Swerve Brown for all of the sweetener instead.
Do you increase the amount or still use only 1/2 cup of brown swerve?
1/2 cup is fine still.