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December 18, 2014

Skillet Gingerbread Chocolate Chip Cookie

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[simple-recipe]This low carb skillet gingerbread cookie is packed with sugar-free chocolate chips and makes for the best holiday comfort food dessert!

Low Carb Grain-Free Gingerbread Skillet Cookies

Turns out it rains a lot here in Portland, Oregon. Of course, I knew this going into the move so it’s not like some big surprise. And I thought I was mentally prepared for this kind of winter weather. After all, I did live in Vancouver, BC for 4 years and I never had a problem with all the oodles and oodles of precipitation. But back then I was a university student, free and unencumbered. I could always curl up with a book and a cup of coffee if the weather was dreary and the only person I had to haul to and from school was myself. Back then, I eschewed using umbrellas. I hated the way they blustered about with the wind and constantly threatened to turn inside out, and I preferred turning up for class looking like a drowned rat. I could always go home and grab a hot shower or make a hot drink if I got chilled through. I had no little ones to get increasingly stir-crazy from being inside; I had no one else to entertain but myself so it really didn’t bother me. I daresay I rather liked it.

But it’s a whole different ballgame when small children are on scene. I think we’re managing quite well, but the rain can put a bit of a damper on things. We have to be creative with our time on the rainy weekend days. Thankfully, Portland appears to be pretty well equipped for parents – there are numerous indoor play spaces and children’s events and we are determined to avail ourselves of them all. And when it is dry, I practically push my children outside as fast as possible to get them moving around. This past weekend, on a dry, sunny but chilly day, we hit the Portland Saturday Market to stroll among the stalls full of crafts and handmade items. It was quite fun and will be high on my list for dry days.

Low Carb Gingerbread Skillet Cookie Recipe

All this wet cold can get you feeling chilled through and craving some serious comfort food. And what’s more comforting than an ooey-gooey freshly baked chocolate chip cookie? But it’s a week from Christmas today (Oh My God, Christmas is only one week away???) and in light of the impending holidays, chocolate chip cookies seem ho-hum. Okay, chocolate chip cookies NEVER seem ho-hum, but surely we can shake it up a little and put a more festive spin on them?

Voila! Add some ginger and other warming spices, bake it in a skillet and you’ve got yourself a holiday comfort food treat! This low carb skillet gingerbread cookie is packed with chocolate chips and is absolutely divine with some whipped cream or ice cream. It’s bound to get you in the holiday spirit no matter what the weather is doing.

Low Carb Skillet Gingerbread Chocolate Chip Cookies

5 from 7 votes
Low Carb Gingerbread Skillet Cookie Recipe
Print
Skillet Gingerbread Chocolate Chip Cookie
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This low carb skillet gingerbread cookie is packed with sugar-free chocolate chips and makes for the best holiday comfort food dessert!

Course: Dessert
Cuisine: Dessert
Servings: 1 large cookie
Calories: 254 kcal
Ingredients
  • 2 cups almond flour
  • 1 tbsp ground ginger (more if you like it extra gingery)
  • 1 1/2 tsp dark cocoa powder (optional b,ut gives it a deeper colour)
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 cup butter softened
  • 1/4 cup coconut oil softened
  • 1/2 cup Swerve Brown
  • 1 large egg at room temperature
  • 1/2 tsp vanilla extract
  • 1/3 cup sugar-free chocolate chips
Instructions
  1. Preheat oven to 325F and grease a 10 inch oven-proof skillet (you can also do this in a glass or ceramic pie pan, although you won't get the nice crispy edge quite as much).
  2. In a medium bowl, whisk together the almond flour, ginger, cocoa powder, cinnamon, baking soda, cloves, and salt.

  3. In a large bowl, beat the butter and coconut oil together until smooth. Beat in the sweetener until lighter and fluffy.
  4. Beat in egg, molasses if using and vanilla extract until well combined. Beat in almond flour mixture until well combined. Stir in chocolate chips.
  5. Spread dough in prepared skillet and bake 20 to 25 minutes, until golden brown around edges. Cookie will be puffed but not completely set. It will continue to firm up as it cools.
  6. Let cool at least 15 minutes, then slice and serve (when it is still warm, it won't come out in proper pieces, you need to let it fully cool for that).
  7. Top with low carb ice cream or lightly sweetened whipped cream.
Nutrition Facts
Skillet Gingerbread Chocolate Chip Cookie
Amount Per Serving (1 serving = 1/10th of recipe)
Calories 254 Calories from Fat 210
% Daily Value*
Fat 23.3g36%
Carbohydrates 8.29g3%
Fiber 4.9g20%
Protein 5.9g12%
* Percent Daily Values are based on a 2000 calorie diet.


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Filed Under: Cookies, Gluten Free, Low Carb Tagged With: almond flour, chocolate chips, coconut oil, gingerbread

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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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Comments

  1. DessertForTwo says

    December 18, 2014 at 8:51 am

    I, too, rocked the drowned rat look in college. It was not my finest moment. I’m glad you’re getting settled into Portland 🙂 Did you know Minimalist Baker lives there? They just moved there a few months ago.

    Reply
  2. Carrie says

    December 18, 2014 at 11:52 am

    A great place to take kids that is indoors, warm and dry is OMSI. Well worth checking out! (We took our kids there A LOT when they were younger!)

    Reply
    • Carolyn says

      December 18, 2014 at 2:41 pm

      Funny, but someone just gave us a gift membership to OMSI!

      Reply
  3. janet says

    December 18, 2014 at 1:22 pm

    Oh, this sounds like another of your really fab. desserts, think I may try it tonight. I have been working on making a old family tradition, Lime Madeleines, low carb. it has taken me awhile but with help from using your recipes I think I have it perfected.
    What you ( your kids) are gonna need are some bright colored raincoats (Macs) and flashy rubber boots (Wellies). They will still get wet but it just seems to be fun if the neighbors can see them coming from a block away. Yeah puddles!!

    Reply
    • Carolyn says

      December 18, 2014 at 2:44 pm

      We gave them rain boots and jackets as a “moving” present.

      Reply
  4. Tarryn says

    December 18, 2014 at 6:08 pm

    I just couldn’t wait! As soon as I saw the word ‘gingerbread’, I got out my skillet; it’s baking as we speak, and smells delicious 🙂

    Reply
    • Tarryn says

      December 18, 2014 at 6:42 pm

      Ohhh my gosh, it tastes delicious! Thank you, this is a wonderful recipe!

      Reply
      • Carolyn says

        December 18, 2014 at 8:53 pm

        Wow, that was fast! Thanks for the feedback.

        Reply
  5. Amanda says

    December 19, 2014 at 12:22 am

    This looks wonderful! So rich and delicious!!!

    Reply
  6. janet says

    December 20, 2014 at 11:16 am

    Ok this recipe is the bomb! Abso delicious, ate way to much of it!!

    Reply
  7. Rachel says

    December 23, 2014 at 7:12 am

    Made it, loved it! Picky boyfriend says “not a fan of chocolate mixed with gingerbread.” So I took the rest to work, where it received high praise. Do you think I could use this to make a crust for the brownie cheesecake? That sounds yum, too.

    Reply
    • Carolyn says

      December 23, 2014 at 8:45 am

      Sure, it would make a great crust for cheesecake!

      Reply
  8. Daniel says

    May 23, 2015 at 8:10 pm

    Hey there,

    First off, this looked really, really good!

    However, this was my first attempt at low-carb, gluten-free baking (I can bake other things just fine!), and it went awfully haha. I followed the recipe exactly as it’s written, save for molasses – I didn’t have that, so I didn’t add it. Once I mixed all of the dry ingredients with the wet ones, it was overtaken by the dry goods, creating a slightly damper 2+ cups of dry goods. I thought maybe because there wasn’t enough binding agents due to lack of molasses, so I added a second egg. Still, nothing.

    I put it in the skillet anyway, packed it all down so it LOOKED like a dough, then I baked it as per instructions… and it came out looking fine (it never puffed), but after letting it cool for a good while, I went to cut it and…. dry. It was just a warmer version of the dry powder I put in the oven.

    Why was it so powdery for me? Advice?

    Reply
    • Daniel says

      May 23, 2015 at 9:15 pm

      Scratch everything I said – I used coconut flour instead of almond flour, completely mindlessly. After doing some Googling, I find out just how terrible of a mistake I’ve made.

      Reply
      • Carolyn says

        May 25, 2015 at 4:08 pm

        There seem to be two of you who had this problem and you’re both writing about it…I assume you are together?

        Reply
        • Daniel says

          May 25, 2015 at 5:12 pm

          100% correct

          Reply
        • Rachel says

          May 27, 2015 at 7:30 pm

          Yes, he wrote first and I didn’t realize he had because I didn’t know there was an approval delay in posts until after I posted mine. Sorry about that!! Going to go write a good review on your tiger butter now.

          Reply
  9. Rachel says

    May 23, 2015 at 8:22 pm

    Not sure what happened as we followed the recipe exactly, except for the molasses – but it was super crumbly and couldn’t really be cut into slices, just broke down into crumbs. We ended up eating it with a spoon because the flavor was still good. (And yes, we did let it cool.) I wonder if the molasses is more important than we thought?

    Reply
    • Rachel says

      May 23, 2015 at 8:55 pm

      Never mind… mystery solved. Thought we followed the recipe exactly, but accidentally used coconut flour instead of almond flour. Ooooops.

      Reply
  10. Sjanette Vd Sluijs Lodder says

    October 19, 2015 at 10:29 am

    Hi Carolyn, where I live (The Netherlands) we’re not familiar with the taste of gingerbread cake/cookie. Can I compare it with Speculaas / Speculoos?

    Reply
    • Carolyn says

      October 19, 2015 at 12:41 pm

      Yes, sort of. It’s more gingery, with a stronger “bite” than Speculoos.

      Reply
      • Sjanette Vd Sluijs Lodder says

        October 19, 2015 at 12:56 pm

        Thank you !!

        Reply
  11. Sarah says

    October 19, 2015 at 10:09 pm

    At what point do you add the dry ingredients? You never mention when to add them after they’ve been whisked in step 2. :/ sounds delicious and I can’t wait to try it so I hope you’re able to let us know soon! Thank you!

    Reply
    • Carolyn says

      October 20, 2015 at 9:19 am

      Thanks for the heads up, I just fixed it.

      Reply
  12. Tammie says

    November 23, 2016 at 6:26 pm

    Made this the other night. It was great! I finally killed off the rest of it this afternoon – think I may need to make it again.

    Reply
  13. Christina says

    December 9, 2017 at 9:38 pm

    So excited to try this! Have you ever scooped the batter and made regular looking cookies? We traditionally give cookies to our neighbors every Christmas, but I have a neighbor who is diabetic. Would be awesome to make these for her….and keep some here too.

    Reply
    • Carolyn says

      December 10, 2017 at 8:35 am

      You can totally do that but you want to flatten them a bit with the heel of your hand before baking.

      Reply
  14. Katerina @ diethood .com says

    September 12, 2019 at 8:42 am

    5 stars
    Oh MY!! Such a fantastic dessert!! I have to try this asap!

    Reply
  15. Taylor says

    September 12, 2019 at 8:50 am

    5 stars
    This is such a fun treat for the holidays! Love that delicious spiced flavor!

    Reply
  16. Aimee says

    September 12, 2019 at 8:58 am

    5 stars
    So yummy! I love the combination of the gingerbread with chocolate! Makes my kitchen smell all sorts of amazing!

    Reply
  17. Erin says

    September 12, 2019 at 9:06 am

    5 stars
    This is a must make for sure – LOVE the gingerbread flavor for the holidays.

    Reply
  18. Lori says

    September 12, 2019 at 9:30 am

    5 stars
    Fantastic holiday cookie recipe!

    Reply
  19. Tedi says

    October 3, 2019 at 9:34 am

    Has anyone tried this recipe without chocolate chips? If so, how did it turn out and what is it’s revised Nutrient Analyses? That being said, what Recipe Nutrient Analyses program do you recommend? I could figure the revised nutrients myself if I had one. 😃

    Reply
  20. Katherine says

    December 2, 2019 at 6:50 pm

    5 stars
    I want to try this with the molasses, but I don’t see the amount anywhere. How much molasses should I use? Do I need to adjust any other ingredients when adding molasses?

    Reply
    • Carolyn says

      December 2, 2019 at 10:36 pm

      Well I changed the recipe to reflect the new Swerve Brown Sweetener but if you want to use granulated sweetener and molasses, use only about 2 tsp molasses and the regular 1/2 cup sweetener.

      Reply
  21. Renee says

    December 16, 2019 at 9:43 pm

    5 stars
    My husband loves gingerbread and gave this recipe a 100%. I did make a few changes though (don’t hate me). I left out the chocolate and added extra spices to better suit our personal tastes. I also ended up not having the right size skillet/dish and took the chance of cramming it in a slightly smaller dish. It cake out more cake-like so that was fine too. I also think it’s better a little underdone as it becomes a bit crumbly otherwise.

    Reply

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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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