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All Day I Dream About Food

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August 27, 2014

Skillet Chocolate Chip Coffee Cake

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This low carb chocolate chip coffee cake is baked in a skillet for unbelievably great flavor and texture. The edges get slightly crispy while the center stays deliciously moist. 

Low Carb Skillet Chocolate Chip Coffee CakeWhat is it about coffee cake that is so delightfully comforting? Is it the crumbly, cinnamon scented topping? Is it the remembrance of a simpler time when friends and neighbours dropped by for a daily chat? Or is the fact that you can get to eat cake with your morning coffee and no one looks at you strangely? A big slice of a multi-layered cake with frosting for breakfast might have some people judging you rather harshly. But if it’s coffee cake, it’s somehow more socially acceptable. No one is going to give you the hairy eyeball or question your dietary choices, or if they do, you can simply shrug and say “But it’s coffee cake”. Then their brow will un-furrow, a smile of understanding will come to their faces and they will nod knowingly. But be careful, because their eyes might light up and they might just ask you for a piece. Coffee cake is so universally loved and so acceptable at any time of day that if you’re going to eat it in a public place, you’d better bring enough to share.

Add some chocolate chips to your coffee cake and you are in for it. You will be swarmed by your coworkers, your neighbours and the random stranger on the street, all sidling up to you, smiling, nodding, hoping for just a little piece of the warm, comforting, cinnamon scented, chocolate chip goodness. And then if you happen to tell them it was baked in a skillet, you will blow their coffee-cake loving minds!

Low Carb Gluten-Free Chocolate Chip Coffee Cake Recipe

Because things baked in a skillet are cool. Particularly things baked in a cast iron skillet. Once the old-fashioned, out of date cookware rusting quietly in your grandparents’ basement, cast iron has made a huge comeback. You simply can’t be a foodie if you don’t own at least one cast iron skillet. They’re incredibly durable, eco-friendly, and they conduct heat really well. They also leach a little additional iron into your food, so if you are a slightly anemic female (as most females are), they can boost your iron intake. But the best reason to use cast iron is because it’s cool. I mean, isn’t that the best reason to use anything? And it looks great in pictures, all moody and dark. Like the tattooed musician boyfriend you had in college. The one that made your parents breathe a huge sigh of relief when you broke up.

So coffee cake, that mild-mannered unassuming baked good that everyone loves suddenly becomes much cooler when it’s baked in a cast iron skillet. It becomes extra delicious too, because the sides get all wonderfully crispy while the center stays moist and tender. But don’t fret if you don’t own a cast iron skillet, as it would be just as tasty baked in any oven-proof skillet. You can still hang with the cool kids.

Grain Free Skillet Cake Recipe

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Skillet Chocolate Chip Coffee Cake

This low carb chocolate chip coffee cake is baked in a skillet for unbelievably great flavor and texture. The edges get slightly crispy while the center stays deliciously moist.
Course Breakfast
Cuisine Breakfast
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 1 cake
Calories 275kcal

Ingredients

Crumb Topping:

  • 1/4 cup almond flour
  • 1 tbsp Swerve Sweetener
  • 1 & 1/2 tsp cinnamon
  • 1 tbsp butter softened

Cake:

  • 2 cups almond flour
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp butter softened
  • 1/2 cup Swerve Sweetener
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup dark chocolate chips, sugar-free OR homemade chocolate chips

Instructions

  • In a small bowl, whisk together almond flour, sweetener, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
  • For the cake, preheat oven to 325F and grease a 10 inch oven-proof skillet (does not need to be cast iron, but it's great if it is!)
  • In a medium bowl, whisk together the almond flour, whey protein powder, baking powder and salt.
  • In a large bowl, beat butter with sweetener until well combined. Beat in eggs and vanilla, then beat in half the almond flour mixture. Beat in almond milk and remaining almond flour until well combined.
  • Stir in chocolate chips and spread batter in prepared skillet. Bake 25 minutes, then remove from oven and sprinkle with topping. Return to oven and bake another 15 to 20 minutes, until sides are beginning to brown and center is just firm to the touch.
  • Remove and let cool at least 20 minutes before serving (cake will fall apart easily if you remove it while it's still very warm).

Notes

Serves 10. Each serving has 7.79 g of carbs and 3.68 g of fiber when made with my homemade chocolate chips. Total NET CARBS = 4.11 g. (If you use Lily's chocolate chips, each serving has 10.35 g of carbs and 4.56 g of fiber.)
Food energy: 275kcal
Saturated fatty acids: 8.54g
Total fat: 24.56g
Calories from fat: 220
Cholesterol: 59mg
Carbohydrate: 7.79g
Total dietary fiber: 3.68g
Protein: 9.03g
Sodium: 193mg

Nutrition

Calories: 275kcal | Carbohydrates: 7.79g | Protein: 9.03g | Fat: 24.56g | Saturated Fat: 8.54g | Cholesterol: 59mg | Sodium: 193mg | Fiber: 3.68g

 

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Filed Under: Breakfast, Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, chocolate chips, cinnamon

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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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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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