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!
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.
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!
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
How to make keto snickerdoodle skillet cookie
- 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.
- 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.
- Stir in the wet ingredients: I like butter in this recipe but you can use coconut oil as well.
- Spread in the prepared pan: Make sure to even out the mixture so that it bakes evenly.
- Bake until golden.
- Sprinkle with cinnamon and sweetener: It’s not a snickerdoodle if it doesn’t have a delicious cinnamon coating!
- Dig in and enjoy!
Frequently Asked Questions
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.
Absolutely! Coconut oil works just as well as butter in this keto snickerdoodle skillet cookie. You can also try ghee.
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.
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).
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.
Keto Snickerdoodle Skillet Cookie Recipe
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.
Erixa says
So are you always Keto when having these treats? Would they be too high fat etc for someone a little more moderate carb/low glycemic?
Carolyn says
I am not strict keto, no. I do phases of it, though. This is more moderate, I would say.
Jillian says
Love your recipes. I so wish swerve and I could be friends, however I do ok with a little coconut sugar and stevia to taste. I am so appreciative of all your efforts and sharing with us out here.
txgrandma says
Wow! I can’t wait to try this out. Like you, I don’t preach because I find that although most people say they want to be/eat healthier, they don’t want to give up what they are doing now. I know that for myself it wasn’t until I got the dreaded but not unexpected diabetes diagnosis in November of 2015 that I realized I needed to take action. I am now nearly 50 pounds lighter and feel 30 years younger. The best news was that on my last visit to my doc in August, he removed the diabetes diagnosis from my chart. I can’t even imagine going back to eating like I did before and thanks to generous people like you, I don’t have to. I love having my cake and being healthy too!
Thanks so much!
Carolyn says
Congrats, that’s great news!
Kim Vahle says
Can erthyerol be subbed for the Swerve?
Carolyn says
Sure.
nicole jones says
Wow! I made this and it was AMAZING! Buttery and soft, soooo delish! And I am pretty critical of my keto desserts. I used a glass pie pan bc I don’t have a cast iron pan. I also used Pyure ( a stevia erythritol blend) bc I don’t like the cooling effects of Swerve. It came out perfect. And for whatever reason after storing it in the fridge overnight, the taste was even better for me. Thank you, thank you Carolyne!!
Carolyn says
So glad you liked it!
Steve Hayden says
I made the Snickerdoodles yesterday with two varations.
1. 10 pie plate in place of the cast iron
2. Splenda in place of Swerve
The problem I have is a salty-metalic after taste. Any Ideas?
Carolyn says
Splenda. You’re problem right there. Is your pie plate metal? May have been a funny reaction.
Gina @Running to the Kitchen says
This looks incredible!
Jamie says
My daughter has a nut allergy. Do you have any suggestions for replacing the almond flour?
Carolyn says
Yes try sunflower seed flour. I have a video here about how to make your own https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html But make sure to use a tbsp of lemon juice or vinegar so it doesn’t turn green (a reaction between the lecithin in sunflower seeds and the baking soda).
Kathy says
Speaking of Halo Top, just tried their chocolate mint chip. Really delicious, as good as Breyers imo. but very expensive. Will have to try making my own once I get an ice cream maker.
Lori says
I just have the big bag of honeyville almond flour. Will that not work?
Carolyn says
It will work just fine! Honeyville is a great brand, I just really love all things Bob’s. 🙂
Lisa G says
When I seen this recipe in my email box, I was so stinking excited! I just pulled the cookie out of the oven. I don’t know if I can wait 10 more minutes!! Can I ask what brand of ice cream you use? My 16 y.o son just walked down stairs and went to the cookie immediately and said it was really good! Thanks for the recipe
Carolyn says
I used Halo Top. I would use my own but I haven’t made any in a while!
Sarah says
Can I substitute stevia for the sweetener? That’s all I have on hand right now. If so, how much?
Carolyn says
What kind do you have? Liquid or powdered? Or do you have the stuff that is like a baking blend?
Debbie says
I have same question. I usually use truvia in baking. Its half amount of sugar. Can we use that?
Carolyn says
Sure!
Rhiannon Taylor says
You are amazing!! You make being low carb soo easy! I’m in the same mind frame as you, I look forward to my sweets, and if I can have them (everyday) I stay on track with my “diet”. All you’re gorgeous recipes are amazing, but what makes them super amazing, is that their so easy & simple, you don’t have to go running all over the country side hunting down odd ingredients, that you use once then it sits in the back of your pantry til it dies… (I’ve done that so many times over the years) because the recipe ends up not being as great as it looked or sounded.
However, EVERY SINGLE one of your recipes is stunning. Simple, easy, absolutely delicious, and doesn’t feel like your “dieting”….
So… THANK YOU!!!!
You are an extraordinary culinary artisan!!!
Please, keep up the amazing work!!
Lisa says
What she said!
Lori Kaumans says
I am sooooo making this when I get back from Disneyland next week! It looks so good! Also, I have to say I absolutely LOVE this post. I’m in a couple of keto groups on Facebook and man, some of them are very confrontational about this WOE. I’m still struggling with wrapping my head around keto because while I KNOW it is the best thing for me, I have a husband who has had open heart surgery and is on BP and cholesterol lowering medications. His genetics are very different from mine and I’m just not sure his body would respond to LCHF the way mine does. When I eat this way, my cholesterol numbers go down but then again, those numbers only gradually began to increase as I hit menopause. What works for one, doesn’t necessarily work for everyone. Something I’m struggling with is how to cook LCHF for me and low-fat for him. ARGHH! I think I need to research keto and heart disease. Thanks for all you do!
Kathy says
My store had Honeyville Almond Flour, but then the last time they had Blue Diamond.
It is definitely not as nice as Honeyville. Should I put it in a blender to make it finer?
Thanks for any help you can give me.
Kathy
Carolyn says
I haven’t tried Blue Diamond. If you think it’s not as fine as Honeyville, it may be worth trying to grind it further. I recommend a coffee grinder.
Crystal says
I’ve had really good luck baking with Blue Diamond.
Christina l Traeger says
One of the things I love about your recipes is that they are easily recreated. I love that I don’t have to go to the store and buy things that are elusive, like oat fiber or some other low carb baking mix. Thanks for giving me a way to make food that tastes good and is good for my waistline!
Christina l Traeger says
Sorry, I meant to comment, not reply to a comment. :/
Carolyn says
Glad to hear it!
Tory says
1. We do love our (my grandmother’s) cast iron.
2. Cinnamon is ALWAYS on the menu!
3. My son is stopping by on his way home from work today.
4. Here is this perfect recipe….
I’d say the stars have aligned! 🙂
Kate says
When my husband came home from the store this last weekend with 4 new bags of BRM Almond Flour, and it said “Super Fine” on it, in my mind I heard the Hallelujah Chorus 🙂 I was never so glad I’d run out of a product in my life !
This recipe looks excellent !
Bill says
What is the benefit of the black iron, is it textual? All of my black iron has spent years getting seasoned with grease never seeing soap, and I’m not sure that would play happy with this cookie. What do I lose using a pie plate or perhaps a copper bottom stainless fry pan which is damn near as heavy as cast iron.
Thanks
Carolyn says
It gives it a crustiness on the outside that isn’t quite the same with other pans but you should be okay with another oven-proof skillet. My pans are well seasoned too and I find that this doesn’t really mess them up. I scour them out without soap, just kosher salt. Then I coat them in some oil and put them away and they are fine for the next time.
Bill says
Thanks for getting back. So then there isn’t any sort of off-putting flavor transfer from years of frying chicken in bacon grease? 🙂 I used to use salt as well until I discovered the “chainmail” pad on Amazon made for cleaning black iron. ..nifty.
Carolyn says
I’ve seen that chainmail thing….now you’ve convinced me to get it. So the time before I made the cookie, I had some sort of strong smelling savoury dish in there (can’t remember what). I just gave it a good scrape/wipe before I greased it up with coconut oil for the cookie. No one complained (and believe me, my kids would let me know if it tasted funny). But seriously, you can use any oven-proof skillet here. I prefer it over the baking dish because it does give it a slight crispiness on the outside…
Bill says
Thx again. I’m having a bunch of fun with ur recipes and with few problems. That said I hope you’ll join me at your “Nutella” recipe for a question I’m about to post.
allison Gismondi says
Bill, I was worried about that too. Also my pan is not 10 inch it is 12. So I invested in a small 10 inch cast iron pan that I use only for baking. They arent expensive either!
Carolyn says
Great idea!
jan says
I love my chainmail thing too! They’re awesome!
Bobbi says
What is the “Chainmail” thing? Sorry I am rather new to this. Thank you.
Carolyn says
It’s a tool for scrubbing out cast iron pans. I have seen them and keep meaning to get one. http://amzn.to/2lbpZ6k
Betsy says
That’s a good point. The area of a 10″ circle is 78.5 square inches (thank you, Google). I have a Pampered Chef small bar pan that I might try. I think it’s 11 x 7 (can’t get up to check as I have two dogs on the recliner with me!). Otherwise I’m thinking pie pan.
Melissa says
Hope this helps! http://www.cookinglight.com/eating-smart/smart-choices/substitute-for-cream-of-tartar
Tobbe says
Wow, that looks tasty! Especially with the ice cream on top 🙂
Unfortunately we don’t have cream of tartar here 🙁 Can I sub baking powder for the cream of tartar and baking soda? And if so, how much would you say I should use?
Thanks!
Carolyn says
You can. It won’t officially be a snickerdoodle but it should still be good. I’d use about 1 tsp.
Tobbe says
Thanks for your reply, and thanks for the time you spend developing and sharing all your recipes
Lisa Kirkendoll says
There are sub ingredients sites. Just go to Google. I have found them very helpful. Even with spices.