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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This is the best low-carb chocolate chip cookie ever!!!! LOVE the coconut!
Glad you liked it!
Can you recommend an alternative to almond flour (my son is allergic)?
Also can you recommend an alternative sweetener? My ND suggested I stay away from Swerve because it is an Oligosaccharides.
You could try hazelnut meal or sunflower seed flour. But I am unclear on what the problem with Swerve is. First of all, it’s mostly erythritol. That is the main ingredient. Second of all, oligosaccharides are simply a sweet tasting pre-biotic fiber (similar to insulin) so I am not sure what the problem is there.
Hi Carolyn!
It is because oligosaccharides are a FODMAP and many people have been told to eliminate them for a time due to IBS or fructose malabsorption issues. (I’m a clinical nutritionist and RN, in private practice)
Oh! This recipe ROCKS!
WOW!!!! these were delish, this recipie rocks, thank you for your wonderful site
Carolyn, would u have a source for bulk almond flour ? I have been buying it at our local food Co op and it is pretty spendy. Thought u might have some information on a good source . Thanks for all the great recp .
NO, sadly I buy mine at retail price. Costco is pretty good with Honeyville, it’s a little less expensive.
I bought some at Costco. They don’t always have it but it’s priced really well.
Thank you for this great recipe. I make them in a rectangular pan and keep them in the freezer. When I’m tempted…I have one of these instead. Delicious.
Honeyville is having an on-line sale today. 20% off. Code: SPRING20
These are amazing!!!! It was hard not to eat the whole pan.
I had to stop at eating almost half. I used a cast iron but think I will use a rectangular pan for easy squares to freeze next time. I used Hershey sugar free chips as that’s all I had on hand. My 7 year old loved it. I think next time I will substitute chocolate chips for cinnamon to make a snickerdoodle type cookie. Awesome thanks!
I found 6″ cast iron skillets at Bed, Bath & Beyond. Can I say they are so cute!!
Made this tonite- delicious! I halved the recipe successfully, using a full egg. As I always do , i replaced half the Swerve with Splenda. Only had large flaked coconut so ground it a bit in my coffee bean grinder. Used Yacon syrup instead of molasses. Thanks for a perfect recipe, Carolyn!
This is excellent. I used Whey Low Type D sugar and Lily’s choc chips. It was a big hit. Thanks for all your hard work!
I have to say, my husband and I have made this a few times now and it is delicious! I don’t use no calorie sweeteners, but subbed coconut sugar and it worked perfectly! Thank you! I’m planning to try a dairy free version, subbing palm shortening for the butter, so that my daughter can have it too. Thanks for a quick, yummy dessert!
I have done the regular chocolate chip cookies, that this recipe is based on, with coconut oil, and it works well. So I think the palm shortening would definitely work.
I was wondering if you could sub THM Sweet Blend for the Swerve and if so how much? I have never used Swerve before.
I believe you can, but I have never used THM sweeteners so I can’t be sure how much. But there is a conversion chart here: http://store.trimhealthymama.com/product-p/1085-455175150.htm
My new favorite! I cut them up and freeze them. Then take one in my lunch every day. Otherwise I would just devour the whole thing at once!
Made this today, baked in a 8×8 metal pan instead, same baking time, cooled completely, they sliced into clean bar cookies. Delicious, thanks for the recipe!
I cannot wait to try this, Carolyn, which I will do once I finish a custard I made 1 week ago. Seeing how I’ve rarely met a home-baked cookie I’ve ever met, I’m certain I’ll join the throng singing your praises over this recipe! Now comes my request … do you have a recipe that resembles the old-fashioned Peanut Butter cookie?
Has anyone had luck getting this out of the skillet by slicing it like a pie, then using a pie server to lift the wedges out of the pan?
You can do that, but you have to let it cool completely first, which kind of kills the gooey-ness.
For anyone who wants to try Carolyn’s awesome recipe without shredded coconut or in a 12 inch skillet, I did both very successfully. I used half almond flour and half golden flax meal to replace the shredded coconut, and it worked great. I also made it in a 12 inch skillet by increasing the ingredient amounts by half and baking it about 5 minutes longer. It does look really raw in the middle when you take it out of the oven, mine was jiggly in the center, but once you let it cool for while, it is perfect!
Great tips, thanks for sharing!