• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Keto Cookies » Keto Snickerdoodle Skillet Cookie

    Published: Jan 19, 2017 · Modified: Jan 21, 2022 by Carolyn

    Keto Snickerdoodle Skillet Cookie

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    30.5K shares
    Jump to Recipe Print Recipe

    This cinnamon-dusted skillet cookie is a delicious and easy way to enjoy keto snickerdoodles. So sweet and tender, and perfect with a scoop of keto vanilla ice cream on top!

    A cast iron skillet full of keto snickerdoodle skillet with ice cream on top.

    Snickerdoodle cookies were not part of my lexicon growing up. I had never heard of them until I moved to the US to attend grad school. And you have to admit, it’s a funny word for a cookie.

    Mind you, I’d also never heard of the keto diet either.

    So I brought both of these unfamiliar terms together in one mouthwatering package. Behold, the deliciousness that is the keto snickerdoodle skillet cookie!

    My kids say this tender almond flour dessert tastes like apple pie. And I would have to agree.

    Top down image of a keto skillet cookie in a cast iron pan, with scoops of vanilla ice cream on top.

    Baking cookies in a skillet

    This isn’t the first time I made cookies in a skillet and it won’t be the last, either. My original keto skillet cookie is a classic chocolate chip, and my kids request it as their birthday cake every year.

    But you certainly aren’t limited to chocolate chip and snickerdoodle. Many low carb cookies lend themselves well to skillet baking. I plan to try my Keto White Chocolate Macadamia Nut Cookies soon. And my peanut butter cream cheese cookies would be tasty too!

    Baking cookies in a skillet is certainly easier than forming individual cookies. It also creates a lovely crusty exterior with a warm gooey center. You also have the option of allowing the cookie to cool completely so you can cut it into neat slices.

    I prefer the gooey, warm cookies scooped straight out of the pan!

    A bowl with the ingredients for sugar-free keto snickerdoodle skillet cookie.

    Ingredients

    This easy snickerdoodle skillet cookie takes basic keto ingredients. You will need:

    • Almond flour – blanched, finely ground is best
    • Keto sweetener
    • Cream of tartar – this is what gives snickerdoodle cookies their distinctive flavor
    • Baking soda – not baking powder
    • Butter
    • Egg
    • Cinnamon
    • Salt
    • Vanilla extract
    4 images showing the steps for making keto snickerdoodle skillet cookie.

    How to make keto snickerdoodle skillet cookie

    1. Prepare the skillet: I recommend cast iron but you can use any 10-inch ovenproof skillet. Make sure to grease it well with butter or coconut oil.
    2. Whisk the dry ingredients: Use baking soda rather than baking powder, and also use a little cream of tartar. Both of these ingredients help give this keto skillet cookie the classic snickerdoodle flavor.
    3. Stir in the wet ingredients: I like butter in this recipe but you can use coconut oil as well.
    4. Spread in the prepared pan: Make sure to even out the mixture so that it bakes evenly.
    5. Bake until golden.
    6. Sprinkle with cinnamon and sweetener: It’s not a snickerdoodle if it doesn’t have a delicious cinnamon coating!
    7. Dig in and enjoy!
    A white plate with a serving of warm keto snickerdoodle cookie, with ice cream melting on top.

    Frequently Asked Questions

    I am allergic to almonds, can I make this with coconut flour?

    Coconut flour is not a good replacement for almond flour. Instead, I recommend using sunflower seed flour, which can be substituted cup for cup.

    Do keep in mind that sunflower seeds react with leavening agents like baking soda and can turn green. To offset this, use a tablespoon of vinegar or lemon juice along with the other wet ingredients.

    Can I make this dairy-free?

    Absolutely! Coconut oil works just as well as butter in this keto snickerdoodle skillet cookie. You can also try ghee.

    I don’t have an ovenproof skillet, can I still make this?

    You bet! It works well in a 9 inch glass or ceramic pie plate too. It may take a little longer to bake through so keep your eye on it.

    Can I make this skillet cookie ahead of time?

    Yes, the cookie can be made in advance by a day or two. But a few things to note: it will be much less soft and gooey if it cools completely. Also, cast iron skillets can transfer a metallic taste to foods when they sit inside the pan. It’s not bad for you at all, and in fact, it adds much needed iron to your diet. But the flavor may not be as appealing.

    If you do want to make it ahead, I recommend baking it in a glass or ceramic pie plate instead (as mentioned above).

    Close up shot of keto snickerdoodle skillet cookie in the pan, with ice cream on top.

    Storage information

    Store the skillet cookie, tightly wrapped, on the counter for up to 4 days or in the fridge for up to a week.

    It can be left inside the baking pan if desired, but do keep in mind that it may take on a metallic taste if you leave it inside the skillet. You can also cut it into pieces and store it in an airtight container.


    A cast iron skillet full of keto snickerdoodle skillet with ice cream on top.

    Keto Snickerdoodle Skillet Cookie Recipe

    This cinnamon-dusted skillet cookie is a delicious and easy way to enjoy keto snickerdoodles. So sweet and tender, and perfect with a scoop of keto vanilla ice cream on top! 
    5 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Cooling Time: 10 minutes
    Total Time: 40 minutes
    Servings: 8 servings
    Calories: 269kcal

    Ingredients

    Cookie:

    • 2 cups almond flour (super fine )
    • ½ cup Swerve Sweetener Granular
    • 1 teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • ½ cup butter melted
    • 1 large egg
    • ½ teaspoon vanilla extract

    Cinnamon Topping:

    • 1 tablespoon Swerve Sweetener Granular
    • ¾ teaspoon cinnamon

    Instructions

    • Preheat the oven to 325F and grease a 10-inch oven proof skillet (cast iron is best).
    • In a large bowl, whisk together the almond flour, sweetener, cream of tartar, baking soda, cinnamon, and salt. Stir in the butter, egg, and vanilla extract until well combined.
    • Spread the dough in the prepared skillet and smooth the top. Bake 22 to 25 minutes, until the cookie is set around the edges and just barely set in the center. Remove and let cool 10 minutes before serving.

    Topping:

    • In a small bowl, whisk together the sweetener and cinnamon. Sprinkle over the cookie. To serve, scoop the cookie out by the spoonful or cut into slices when it’s completely cool.
    • Top with low carb vanilla ice cream or lightly sweetened whipped cream.
    Nutrition Facts
    Keto Snickerdoodle Skillet Cookie Recipe
    Amount Per Serving (1 slice)
    Calories 269 Calories from Fat 222
    % Daily Value*
    Fat 24.7g38%
    Cholesterol 30mg10%
    Carbohydrates 6.63g2%
    Fiber 3.22g13%
    Protein 6.59g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    30.5K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Fonda Carver says

      October 29, 2022 at 4:39 pm

      Oh my goodness!! I just made these and I am in Snickerdoodle Heaven! They are delicious and so easy to make. Thank you, Carolyn for all your wonderful recipes!!

      Reply
    2. Tonia Stacey says

      January 27, 2022 at 8:32 am

      5 stars
      This was delicious!!!

      Reply
    3. Sher says

      October 10, 2021 at 2:48 pm

      5 stars
      The snickerdoodle skillet cookie is wonderful. I wasn’t sure when to add the cinnamon sugar topping, So waited until the last five minutes of baking. We got about 12 servings using the 10 inch skillet. I did make some whipping cream with cinnamon and sweetener as a topping. Definitely will be making this again.

      Reply
    4. Elizabeth says

      October 12, 2020 at 1:43 pm

      5 stars
      Nice! We are new to keto. We were going camping and I was really wishing we could join in on the hot cocoa and marshmallows that the kids were having. I decided to risk making this (premixed the dry ingredients ahead of time) in a cast iron skillet over coals at the campsite. It worked! I covered it in foil and turned it a couple times to get more even heat and it was really such a treat after two weeks of nothing sweet. I realized while mixing that the almond flour I got at Aldi was not fine and I couldn’t sift it to make it finer, so I went with it. The end result had a pleasantly coarse texture and I wasn’t unhappy. All I had was Stevia baking blend but I’ve bought some erithrytol and will try blending them next time to see if I can cut down on that weird Stevia aftertaste. Thanks!

      Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking 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

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023