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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A Happy Birthday Carolyn.
Thank you for all the time ,effort and creativity you put into all your recipes. I have really liked all the ones I have tried.
This recipe looks really yummy. My stomach doesn’t seem to tolerate erythritol at all though – I get severe intestinal issues even with stevia/monkfruit mixed with the erythritol. Are there any options that would maintain the texture, but use only stevia or monkfruit? Could I use stevia extract or powder and add additional almond flour (or coconut or another flour) to maintain the volume and texture? I could add the carmel extract and a small amount of black strap molasses to the wet ingredients to maintain the flavor and color. Any suggestions would be great. I would love to try this recipe.
This is my husband’s absolute favorite cookie. He goes wild for it. I like it too but I have other favorites of your treats, especially keto protein muffins.
Love this dessert!! I bought several mini iron skillets and cooked it as individuals. Made a wonderful birthday presentation, shocking the birthday girl! Thank you!
That’s a great idea!
Oh, my, Carolyn. I made this tonight to end a supper with my grandsons, who are in college and it didn’t last long! I had to make a sub with the sugar and use an Allulose brown sugar as that is what I had on hand and I can’t imagine it without the Collagen you recommended. As you said it did turn quite brown before even 20 minutes but it didn’t matter, each grandson and their dad got a bowl full with ice cream on top almost as soon as it was out of the oven and it was soooo good, perfectly gooey and now there’s none left! Thank you for such a yummy recipe you shared.
It’s one of my family’s favorites!
.
You have a typo in the recipe. Collagen has the n left off. I know you’ll want to fix it.
Recipe sounds amazing though.
Thanks for all you do.
Jana
Thanks!
Excellent! I’ve been making these at least once a week since I found the recipe!
And I make no changes!
The first thing I do when I first come across an attractive recipe is to run it through grok to compare (if the “attractive recipe” even has nutritional info – and many of them don’t.) There are a lot of also-rans when it comes to “great recipes” online.
It never fails that your nutritional stats are VERY close to any AI generated stats I’ve seen – and any differences are often attributable to brands, etc. Not only that but your recipes actually taste good and turn out as advertised, as opposed to some of the crap I’ve seen lately elsewhere.
Thanks for keeping it real with your attention to detail! I haven’t tried this one yet, but it is definitely on my list!
Thank you!
Super gooey, gooey and yummy!. You can hardly tell it’s not the real thing!
Turned out great! Thanks so much!
Very good with no sugar added vanilla ice cream! I’m making again this week!
This has become a staple at our house. It’s quick and easy to make and tastes authentic. I keep it in my freezer.
I love this! It came out beautifully! Thank you!
Can Beef Protein Isolate be used in place of the Collagen Protein powder?
Unbelievably delicious. I’m type 1 diabetic and literally about to cry.