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!
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!
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.
- Almond flour
- Keto sweetener
- Baking soda
- Vanilla extract
- Keto sugar free marshmallows
- Sugar-free chocolate chips
- Sugar-free dark chocolate
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.
Frequently Asked Questions
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.
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.
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!
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.
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.
More delicious keto skillet recipes
- The Original Keto Skillet Cookie
- Snickerdoodle Skillet Cookie
- Keto Chicken Enchilada Skillet
- Easy Keto Cornbread
- Mexican Cauliflower Rice
- Hot Italian Chicken Skillet
- Low Carb Southwestern Egg Skillet
Keto Smores Skillet Cookie
- 1 10-inch oven-proof skillet
- Preheat the oven to 325F and lightly grease a 10-inch oven-proof skillet (does not need to be cast-iron).
- In a large bowl, whisk together the almond flour, sweetener, cinnamon, baking soda, and salt. Break up any clumps with the back of a wooden spoon.
- Stir in the butter, egg, and vanilla extract until the dough comes together. Fold in ¾ cup of the chopped marshmallows and the chocolate chips.
- Spread the batter evenly in the prepared skillet and bake 20 to 25 minutes, until lightly golden brown. It will still be very soft when removed from the oven.
- Cool 10 to 15 minutes, then gently press the chocolate chunks and remaining marshmallows into the top. Let sit a few more moments to allow the chocolate and marshmallows to get gooey.