Keto Skillet Cookie is over-the-top delicious! Baked in a cast iron skillet, this giant low carb cookie has crispy edges and a gooey center. And it takes only 35 minutes to make!
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?
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!
Reader Reviews
“I make this recipe about once a week and after enjoying a portion, cut it into wedges and freeze. We reheat it a piece at a time in the microwave and serve with a scoop of Nick’s Ice Cream. So delicious, and you’d really think it was a “real” cookie. I add a packet of plain gelatin to make them extra chewy, my preference. YUM!” — Kim
“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
“So delicious and much less work than individual cookies. Have made this twice now and just love the recipe. Great consistency, flavor and texture. Freezes well too, but best right out of the oven with some Keto ice cream!” — Renee
Ingredients you need
- 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 ¾ cups almond flour
- ⅔ cup brown sugar replacement
- ⅓ cup collage protein powder See notes
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter melted
- 1 large egg
- ½ teaspoon vanilla extract
- 3 ounces 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.
Leslie says
Hi! I see you just updated this recipe. You removed coconut and coconut oil and added collagen. I think there might be other changes , too. Why?
I’m making this for my son’s birthday, so I’ll probably stick with the version I know.
Can I double the original recipe?
Thanks.
Karen says
I made this yesterday and was pleasantly surprised. I was out of my unflavored collagen peptides protein powder in the unflavored so I used the chocolate flavor. I’d say it was just as good but it made it darker, of course. I had to bake my for 35 minutes though and it was still a little gooey. My granddaughter raved about it too. I Will definitely be making again. Thank you!
Kim says
I make this recipe about once a week and after enjoying a portion, cut it into wedges and freeze. We reheat it a piece at a time in the microwave and serve with a scoop of Nick’s Ice Cream. So delicious, and you’d really think it was a “real” cookie. I add a packet of plain gelatin to make them extra chewy, my preference. YUM!
Julie says
Made this today, bypassing the skillet and using an ungreased silicone 10″ cake pan. Found the recipe much too sweet, but nicely chewy, (I prefer it cold,) and decadent. Will cut down the sweetener by 25% next time. Really appreciate this site and all the temptations you put in front of us.
Helena says
Hi, thanks for the recipe. Could I exchange Swerve Brown for an Erythritol and Monkfruit sweetner I have or will the texture be affected?
Carolyn says
Should be okay.
Roberta Benge says
this was amazing
Bernadette says
An amazing cookie! And super simple. Can’t thank you enough.
Lori Clyburn says
I was curious what you think about using some coconut flour instead of the shredded? Might fry it out?
Carolyn says
That won’t work… coconut flour is not at all the same as shredded coconut, it is fine and powdery and will make your cookie dense like a brick. If you don’t have shredded coconut, you can use more almond flour in the same amount.
Bernadette Terry says
My husband loves this recipe and many of your other recipes. He thinks you are amazing. Although he does not know who you are. I fear he would leave me for you if possible. ????????????
Thank you for all your hard work and making a low carb/keto life possible for both of us.
Renee says
So delicious and much less work than individual cookies. Have made this twice now and just love the recipe. Great consistency, flavor and texture. Freezes well too, but best right out of the oven with some Keto ice cream!
Sara says
I have done your skillet cookie a few times for a family and they absolutely love it ! I have 4 of your cookbooks that I got for my birthday this year. I am always in my kitchen cooking or baking something from your books and I am never disappointed in the product that comes out. Thank you Carolyn for making keto easy !
Carolyn says
So glad you like them!
Michelle says
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!
Carolyn says
Best. Comment. Ever!
Wendy says
I’m giving this FIVE STARS before I even make it, because I absolutely know it will be amazing. Every recipe of yours that I’ve tried has been a home run.
I do have a question…how in the world do you know exactly when I’m craving a certain something – the recipe and your enjoyable, creatively written intro magically appear in my FB feed!!
Carolyn says
I have magical powers! 😉
Judy says
Hi Carolyn!
Excellent!
I got your “The Ultimate Guide to Keto Baking” book on Friday. Honestly, I kept running to the door to look through the peephole every time Ring detected a person— just in case the cookbook came early.
When it finally arrived, I was like Steve Martin in “The Jerk”—jumping around and so happy!! The postal carrier just smiled as she drove away.
I looked through the recipes yesterday, when I came upon the version of this cookie in the cookbook. I remember when you posted it, and I put it in my “queue” to make it. Honestly, the recipes are like shiny new toys—I am a kid and sees a new one and forgets about the ones. Probably why I gave 200 recipes to in line to try!
Next is actually reading the beginning. Or making the bagels?— another new toy. I love that your recipe doesn’t add cream cheese . I’ve made several fathead dough recipes, and I like it without cream cheese.
You are in the “Baking Goddess” category with Paola!
Kim says
I made this for the second time. First time it was perfect. This time it was a crumbly mess. What did I do wrong?
It is the best tasting cookie though!
Carolyn says
Over-baked? Different pan? Different sweetener?
Judy says
Hi Carolyn, I really want to make this, but don’t have a 10” cast iron pan. I have every other pan in the world! So should I use a 12” cast iron, 6” cast iron (and freeze some dough for next time? I probably also have every cake and, tart, and soringform pan size. So what to use?
2. I’ve been on low carb for a year. Your recipes are awesome. I’m vegetarian, and also trying to keep lower fat. Which of your baking books do you recommend as my first purchase? I’m realizing it’s time to reduce my pretty cake decorating books and get something I can actually use.
Thank you.
patti says
Hello! I have a question! Is liquid Stevia the same as the Yacon syrup?
Carolyn says
No… but you don’t need Yacon if you can get a brown sugar replacement like Brown Swerve.
Megan says
This was yummy! I was unsure of whether to use shredded coconut (as the recipe says) or coconut flour— because that’s what appeared to be used in the video. Needless to say, I used the shredded coconut, and thought it gave the cookie nice flavor/texture. Thank you for all your delicious recipes, my family and I love them!
Carolyn says
No coconut flour was used in the video, it was shredded coconut.
Julie says
Any alternative to the syrup? Thanks!
Carolyn says
Use Swerve Brown sugar!
Kari says
I am very excited to make this but just had a few questions. I have a 85% cacao dark chocolate bar and was wondering if that would work instead of lilys. The taste isn’t as sweet as I hoped but just curious if it will still be sweet in the recipe. Also I was planning on making this one day ahead of time, do you have any tips on that? Should I store it in the fridge in the mean time and possibly heat it a little before serving to still get the gooeyness? Thanks for the recipe!!
Carolyn says
Yes, you can definitely use that. Don’t store in the fridge, it will become tough. Wrap tightly in foil and store on the counter for a day, then warm gently in the oven prior to serving.