Keto S'mores Skillet Cookie

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I reinvented Keto Smores as a deliciously gooey skillet cookie! It’s so rich and gooey, and full of sugar free marshmallows and chopped chocolate. A must make keto dessert recipe!

A cast iron skillet on a white table, filled with gooey keto smores cookie.

Behold, the gooiest, richest, most delectable keto skillet cookie you will ever set your eyes on. It’s so good, I can’t stop thinking about it. And given how many keto cookie recipes I create, that’s saying something!

And if you love s’mores, be sure to check out my Keto Smores Bars too!

Top down image of Keto Smores Cookie in a Skillet.

Giant keto cookies baked in a skillet

I adore classic keto chocolate chip cookies – who doesn’t, right? But these days, I’m really into the deep dish-style cookie, where the dough is baked in a skillet or baking dish.

I love that they can be eaten warm moments after they come out of the oven. And I love how gooey and soft they are. Standard keto cookies need to cool properly to hold together, but you don’t have to worry about that here! Just grab a spoon and dig in.

This skillet cookie was inspired by a few I spotted on Pinterest recently, like this one from Girl with the Iron Cast. The idea of topping the cookie with marshmallows and chocolate really appealed to me, and I think you can see why.

You do have to make a batch of my keto sugar free marshmallows. But I didn’t bother to make my own keto graham crackers, since that would add significantly to the work involved. Instead, I used Swerve Brown and a little cinnamon to give the classic graham flavor.

Close up shot of a spoonful of keto smores skillet cookie.

Ingredients

Almond flour
Keto sweetener
Cinnamon
Baking soda
Salt
Butter
Eggs
Vanilla extract
Keto sugar free marshmallows
Sugar-free chocolate chips
Sugar-free dark chocolate

Four images showing how to make keto smores skillet cookie.

How to make a Keto Smores Skillet Cookie

Make the marshmallows: This needs to be done in advance, as they need a full day to set and dry out properly. But it’s easy and it’s worth it, trust me. Check out my keto marshmallow tutorial for a step-by-step video.
Grease the skillet: It doesn’t have to be cast iron, but it does need to be oven-proof. If you don’t have one, you can use a pie plate but it will take a little longer to bake through properly.
Prepare the cookie dough: This is a basic keto almond flour cookie, but if you need to be nut-free, please read my Frequently Asked Questions.
Stir in some marshmallows and chocolate chips: The keto marshmallows tend to melt and disappear into the skillet cookie during baking, but this isn’t a bad thing! It makes it extra gooey.
Bake until golden: The cookie will still be very soft on top when you remove it, but the edges should be golden brown.
Cool for 10 minutes: Let it cool for a bit before adding the chocolate chunks and chopped marshmallows. Otherwise they have a tendency to melt too much.
Grab a spoon and dig in!
OR let cool completely if you prefer to cut the cookie into proper wedges. I am personally a big fan of simply scooping the warm gooey cookie onto my plate.

A plate with keto smores cookie and a spoon, over a plaid orange napkin.

Frequently Asked Questions

How can I make this keto skillet cookie nut-free?

Your best bet is using sunflower seed flour. But do take care to add a tablespoon of acid (lemon juice or vinegar) so that you don’t get the funny green reaction from the baking soda.

What about making it dairy-free?

That’s super easy! Just swap in coconut oil for the butter and make sure you are using dairy-free chocolate. Good Sam is a good choice (made with allulose), as is Pascha (made with erythritol).

Can I use a different sweetener?

Yes, any granular sweetener will work. Do be aware that allulose and BochaSweet will make the cookie softer and more cake-y. Allulose will also make it brown much more quickly so keep your eye on it.

For a deeper understanding of these ingredients, please read my Guide to Keto Sweeteners.

Is there a good store-bought brand of sugar-free marshmallows?

Most sugar-free marshmallows are made with ingredients that really aren’t good for you (or your GI tract!). The only decent ones I know of are MaxMallows (made with xylitol and erythritol).

But I think you will be surprised to find how easy it is to make your own. It’s much less expensive too!

I don’t own a cast iron skillet, what do I do?

Cast iron looks great but any oven-proof skillet will do. If you don’t have one, you can use a glass or ceramic pie plate. Just know that it will take longer to bake through.

How do you store keto smores skillet cookie?

If you have leftovers, wait until it’s fully cooled. Then cut into wedges and place in an airtight container. Store on the counter for up to 5 days, or in the fridge for a week.

I don’t recommend letting it sit in the cast iron for more than a few hours, as it can take on a metallic taste.

Close up shot of sugar-free chocolate on a keto skillet cookie.

More delicious keto skillet recipes