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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Hi Carolyn!!
I love your ketothusiasm!! Your recipes make me happy! One question on this recipe. Do you have to use the Yacon Syrup? If you do have to use it, and I am unable to find it, what would be a good substitute? Many thanks!
You don’t have to. It’s really more to add brown sugar flavor. You could use a tsp of molasses if you want that…
Great! Thank you so much!
This is great! I didn’t have the Yacon Syrup so I used sugar free maple syrup. Will make this again!!
I just took them out of the over. Oh baby are they good. I made half a batch but will surely make the whole batch next time around. They remind me of Magic Bars. I did add some chopped Pecans because I’m crazy about N U T S!
Thanks for another great recipe!
I just made this. I really liked the taste. I am trying to figure out what happened. It wasn’t gooey. It fell apart. I know that you said that it won’t stay intact if you eat it hot. But it wan’t gooey at all–more like a crumble. Now, my family loved it that way with their ice cream. I didn’t have any on plan ice cream and just wanted the cookie. I know you can’t tell me what we did wrong. The only thing I could think was that we cooked it too long. Any thoughts?
Tell me what brand of almond flour you used. That’s often the culprit.
It was Super Fine from Nuts.com. The coconut was from Bob’s Red Mill.
If we don’t have the Yakan syrup should we increase the Swerve sweetener? If so, how much do you recommend? Thanks!
No need to increase…Yacon is really more for flavour and colour.
I made this in a 9×13 glass pan. It was incredible! I also used no coconut, more a. flour and truvia. It was what I had so there..it came out amazingly wonderful! Thank you
Carolyn, Carolyn, Carolyn. You rock my world with your delicious recipes. Just made this tonight thinking “this will never work.” Ahhhhhmmmmaaaazing!!!!! My daughter is giving me your cookbook for my birthday in 11 days. Sooooooo excited!!!!!
Glad it worked AND glad you will get my book! 😉
Delicious!
Have made it several times in the last few weeks.
I did add two spoonfuls of organic peanut butter and love the addition of it
I sweeten with monk fruit and use just under 1T.
so, just curious before making yet another keto chocolate chip cookie…are these CHEWY? I need chewy to want to even eat a cookie:) the shortbread style or cakey ones just don’t even tempt me…which is good but chocolate chip cookies were my fave dessert so I’d like to find one. if not super chewy, any recommendations? I haven’t bought a brown sugar sub and maybe that’s my only problem? is that the purpose the syrup serves or just color as it mentions in recipe?
Thanks
This is not meant to be chewy, it’s meant to be gooey, like a good skillet cookie. Brown sugar subs and Yacon syrup, etc…none of it will ever behave exactly like brown sugar so. You kind of have to make your peace with that.
Ugh, thanks for the response and explanation(I didn’t know that gooey was expected in a skillet cookie… I’m not sure that peace will come but until then, I’ll enjoy the gooey 😉
HI, I dont know if anyone asked this, but is the Yakon Syrup counted in the carbs? if so, how much is the carb count if you leave it out?
yes, it’s counted and leaving it out will save you a little less than 1g of carbs per serving.
My daughter and I made this last weekend and absolutely loved it! Any suggestions on making it a peanut butter and chocolate chip cookie? We are planning to try that this weekend. Thanks for the great recipes!
I am thinking of trying the peanut butter thing but haven’t had a chance yet!
Great video and marvelous cookie Carolyn. This is one of my favorites so far. I made my second one last week. No skillet but my deep dish pie plate works fine.
Thanks, Cathy!
With vision challenges your lettering in the video can’t be seen. Why is almost everything these days so light, pale in color. Makes it very difficult for many of us who are trying to read it or watch it. I can’t even see this lettering as I type because it is so light. Sorry for any mess ups I might have.
Thank you for listening.
Sorry about that and I will definitely take that into consideration!
My husband bought me a 10 inch cast iron skillet tonight! Guess he wants this! The biggest problem I can see is it serves 10 which means I’ll struggle not to eat it all!!!!!!!! 🙂
Quick question, if I wanted to make it a Pumpkin Chocolate Chip Skillet Cookie, how can I do it and how much pumpkin?
I am not sure, I haven’t done it myself. I might simply replace half the butter with some pumpkin. But it’s a lot of moisture so I am not sure what the result will be.
Thanks! Last question, what if I wanted to make a peanut butter skillet cookie? Think 1/2 cup of pub should work?
Sounds about right.
If I didn’t want to do shredded coconut, can I use coconut flour or more almond flour instead?
Use more almond flour.
Thanks again for a great recipe. I used this to fight off a wicked sugar craving, it did the trick! Nothing like a good for you cookie. Thanks again. Karen