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.
Robin says
Made this yesterday for bible study group( aka my Guinea pigs?). It turn out beautiful and wasa hit. Only difference was my sweetner, I use xylitol.
Blanca says
This is a keeper, so easy to make and yummy!!! The dough was soooo delicious, I might use it one day for cookie dough ice cream.
Thank you for your fabulous recipes, you rock!
Carolyn says
You’re welcome!
Lisa Mi says
Can I substitute Cocconut flour or some other non-nut based flour? We have a nut allergy n out family so I would never se almond flour for anything.
Carolyn says
In this recipe, coconut flour would be awful. But you could do sunflower seed flour. Just make sure to add a tbsp of lemon juice or vinegar so it doesn’t turn green.
Lisa Mintz says
Great, thanks so much..we’ll give it a try!
Laurie says
Hey, I was wondering if I could make this as cookies instead of a skillet cookie?
Carolyn says
Probably, I didn’t try. But you could always make the cookies from this recipe: https://alldayidreamaboutfood.com/2015/07/low-carb-snickerdoodle-ice-cream-sandwiches.html
Tara says
This turned out great! I made it in a glass 9 ½” pie plate and everyone loved it. I especially love that it comes together in about 5 minutes!
Leticia Day says
I had never heard about this before and it’s the best thing I’ve ever seen. God bless low-carb desserts!
Mandy Slack says
This was so easy to make, and turned out amazingly delicious! I bought a cast iron pan just for this (I was looking for an excuse to buy one anyway) and it was so worth it! The only halo top ice cream I have wouldn’t compliment this flavor, but I may have hubby go grab some vanilla for next time! Thanks for the recipe!
I do have what may be a dumb question. Do I need to refrigerate the leftovers? Or will they be okay on the counter? How long would they keep either way? Just two of us in my house. Thanks again!
Carolyn says
They are fine on the counter for a day or two but refrigerate after that.
Alex says
First: I think this looks delicious and well within my ability as a baker. I must try it!
Second: I am in 100000% agreement with you about not proselytizing regarding keto/lchf etc. I have my beliefs based on what has worked for me and what I have read from some very smart people. But I will never tell anyone they HAVE to try this. I will never be the person who spams social media with posts about this woe. If someone asks me what I’ve done to lose weight, I usually say that I’ve cut out sugar (which is true), and only if they press for more do I go into the whole shebang. I’m very grateful that you and I are on the same page with this. Thanks!
Heather says
Hiya, love your recipes! 🙂 I love them because they are real food that my hubby and daughter would recognize and not balk at because they are “diet food”.
My question is: Do you know roughly how to adapt this for the more personal size 6″ cast iron? ½ ingredients?(Sometimes it is just hubby & me and we do not need leftovers to tempt us.) 😉
Thank you!!
Carolyn says
Okay so I just did the math. The area of a 10 inch skillet would be 78 square inches. The area of a 6 inch skillet would be 28 square inches. So it’s kind of awkward and I think you’re looking at doing 1/3 of the recipe and then baking it less because it won’t be as deep. The egg will be your toughest part to reduce but your best bet is to whisk a whole egg in a measuring glass and then figure out how many tbsp it is and use 1/3 of it. Won’t be exact but close enough.
Tobbe says
When splitting eggs I always do it by weight. It’ll be more precise 🙂
Carolyn says
Great idea. In this case, you don’t really need to be exact, thankfully.
Lynn Price says
Just a thought, but you could simply make the entire batch, make your 6 inch cookie, and freeze the rest of the dough for future use.
Carolyn says
Sure, sounds good!
Lashaw says
THis look delicious!!
Jennie says
A healthy snickerdoodle? Where do I sign up?
Lisa Primack says
Do you think this could be made on a stove top? Or do you have any stove top cookie recipes? We don’t have an oven.
Carolyn says
This really needs to be baked, I am afraid it wouldn’t cook through on a stove top.
Heather says
Maybe you could try it in a microwave, if you have one? Not exactly that lovely texture of baking…but who knows…it might work! (Perhaps post here and tell us if it did? ) 🙂
Connie says
Made this a few hours ago and it truly is AMAZING. I ran out of swerve so I used Splenda. My cast iron had bacon grease in it so I used a spring form pan. I cheated a little and added 1 Tbsp. Brown sugar Splenda and 1 T organic Honey. Only because were not being strict with our carbs but yet trying to watch them. THIS was amazing my husband cant stop eating it. As a couple of diabetics, this has truly hit the spot. LOVE THIS!
Carolyn says
Wonderful to hear!
Christina says
I actually have all of the ingredients! It’s in the oven now. The batter tasted amazing before baking. I don’t get how this can be so good but it is! I can’t wait for it to come out of the oven. This will help with my horrible shark week cravings, haha! Thank you
Christina says
It turned out amazing! It was so easy. I didn’t have a skillet or a 10 inch pan but used a 9 inch pie plate. It worked still lol. Thank you!
James says
sorry me again will this freeze as I only need a small serving, if I make as the recipe my wife will eat all of it to her self lol
Carolyn says
Sure, it should freeze well.
James says
I was going to make a cheese cake but while reading the recipe it quoted chill over night and I need it tonight!!!!. But as luck would have it a new cast iron skillet was ordered last week and to my surprise I found this beast of a desert, also my wife really enjoys and good chocolate chip cookie in a skillet (pizza Hut used to serve them) but we now have no pizza hut near us plus they stopped serving it Carolyn this was fate I will let you know how it went also I made baileys ice-cream last week this is a marriage made in heaven.
love James
Spaceranger says
Yum. I thought this was very good warm, and even better the next day when it was room temp and firm enough to pick up a slice and eat. Also, I really dislike making balls of dough for individual cookies, and am always looking for reasons to cook in my iron skillet (my iron levwls tend to run low).So this one is a winner for me from a bunch of different angles. Thank you!
Neita says
I made this yesterday and it is definitely a keeper!!! Thank you!
Marlo Reidland says
This was super easy to make and the result is a lovely moist cinnamony cookie!!! Thank you for yet another delicious recipe!
Lisa @ Wine & Glue says
I love your philosophy on eating! And I love this skillet cookie! It looks amazing!