This is it! The end-all, be-all, best low carb dessert ever. This grain-free Snickerdoodle Skillet Cookie will delight your tastebuds. This post is sponsored by Bob’s Red Mill.
I have one very strict, unbreakable rule about healthy eating: I don’t proselytize. There is nothing, and I mean NOTHING, more off-putting than unsolicited advice about what you should or shouldn’t eat. I have very firm opinions on the matter, of course, and feel strongly that much of the world could benefit from a low carb, high fat diet. But it’s not my place to get in people’s faces about it. If we happen to get talking about the subject, I will tell you very diplomatically what I think, but I won’t push you to try it. I will suggest, I will gently advise, I will tell you what works for me. I will lead by example. But I won’t put anything into absolutes, I won’t tell you that the ketogenic lifestyle is the only way you will lose weight or manage your diabetes. As far as I am concerned, my job is just to make the food so damn good, you can’t resist. I win you over with the proverbial honey, rather than the vinegar.
How To Make Skillet Snickerdoodle Cookies
Even within a particular diet, there are always those who want to tell you exactly what to do or not to do. It irritates me no end, quite frankly. Our bodies are all extremely different, and how they handle carbs or protein or fat varies greatly from one individual to the next. So many factors come into play here, including family history, age, size, gender, and activity level. So I have a tendency to roll my eyes at those who come out, guns a-blazing, shooting off their mouths about this or that rule. And I always wonder what they think they will accomplish. It’s human nature to resist when someone gets pushy with you. It’s like your parents telling you to go do your homework…you just don’t wanna! Now, if someone solicits your opinion, that’s a whole different matter. But don’t give in to the desire to tell people there is only one right way to do it, because it simply isn’t true. There are as many styles of the keto diet as there are people doing it.
For me, one of the ways I manage to stick to my low carb lifestyle is to indulge in dessert on a daily basis. And you really have to love a diet that allows you to do just that, as long as the sweets fit the low carb MO. I know some folks find that the sweets tend to kick off more cravings and can send them into a tailspin, but I am not one of them. While I do sometimes overindulge, I mostly keep my desserts for after dinner, and I try to keep my portion sizes reasonable. I find that having some sweet to look forward to makes my whole day more pleasurable. It keeps me on track, knowing I have that in my near future. Call me Pavlov’s Dog, but the reward at the end of the day makes me very happy.
Not to mention that I love to bake and simply couldn’t live without it. And I couldn’t bake without my trusty low carb, gluten-free side-kick, aka Bob’s Red Mill Almond Flour. When I want cookies, when I want cake, when I want pie…when I want basically any dessert that requires a substitute for wheat flour, I use Bob’s. I’ve always loved their brand and their mission, so when they created their Super Fine almond flour, I became the happiest little low carb baker on the planet. And when I made this low carb Snickerdoodle Skillet Cookie, my kids became the happiest low carb kids on the planet. This is so good, so tender and cinnamon-y, that they all declared it to be their favourite dessert ever.
It’s definitely a treat worth staying on track for, wouldn’t you say? Many thanks to Bob’s Red Mill for partnering with me to bring you this post.
Snickerdoodle Skillet Cookie
Ingredients
Cookie:
- 2 cups almond flour (super fine )
- 1/2 cup Swerve Sweetener Granular
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup butter melted
- 1 large egg
- 1/2 tsp vanilla extract
Cinnamon Topping:
- 1 tbsp Swerve Sweetener Granular
- 3/4 tsp 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.
Notes
Total fat: 24.70g
Calories from fat: 222
Cholesterol: 30mg
Carbohydrate: 6.63g
Total dietary fiber: 3.22g
Protein: 6.59g
Stefanie says
Swerve causes an offputting cooling effect for me – plus is crystallizes and I dont enjoy the crunchy texture the next day. Luckily the husband doesnt care about either of those and will gladly eat the leftovers. I love snickerdoodles and would love to be able to eat this the next day. What do you suggest I combine with the Swerve in this recipe to lessen those effects?
Thank you!
Carolyn says
Just try different sweeteners. Bocha Sweet is a good one. The reason your husband doesn’t care is probably because he doesn’t get the same cooling effect. I don’t get any from Swerve.
Christina says
One of the best keto desserts I’ve tried! Will definitely make this again.
Carolyn says
So glad to hear it!
Julie says
Fantastic recipe, Carolyn!!! I don’t know how I missed seeing this recipe for so long, but seeing it mentioned with regard to another recipe of yours (pecan bars), I thought, … “what the heck!?! How did I not see it until now?!?” Anyway, I made it that same night and am so glad I did! I made a lot of lowcarb desserts, but this is one recipe that tastes like my pre-low carb days. Many, MANY thanks!!!
Tiya says
I really want to try these recipes but it is so difficult to read on a phone. Between the videos that I can’t get rid of no matter how many times I touch the x and the ads that pop up at the bottom, only about an inch of the screen is visible.
Carolyn says
It’s your browser, rather than my site. I’ve had another reader with the same issue. The video has an easy to spot close button right at the top corner but some browsers keep it from working properly. You may also need to clear your browser caching.
Tammy Dolce says
Holy WOW! This. Was. AMAZING! Made exactly as the recipe stated, in my cast iron skillet, including cook time. Delicious warm out of the oven with whipped cream, and JUST as good the next day served at room temperature (with whipped cream, of course!). Thanks for the amazingly delicious (and easy!) recipes, Carolyn!
Chrsissy says
I live in Asia and cannot get Swerve. But love your recipes. Can you suggest an alternative low carb sweetener? Thanks.
Chrissy
Carolyn says
Tell me what you can get and I can try to make suggestions for my recipes.
Victoria Olson says
I don’t have a 10” cast iron skillet, so I used a stainless steel pan. I had to cook it 35 minutes to firm up at all. It is very wet inside. I know steel doesn’t transfer heat as well as cast iron, but the cookie at 35 minutes is firm but really wet and unbaked ‘looking’. Is that the expected result? Your slice photo looks much ‘crumblier than mine. My oven’s only a year old, I trust its temperature. I am going to let it cool and rebake a slice for 10-12 minutes for the heck of it. Thanks!
Carolyn says
I’ve never tried baking this in a pan but it shouldn’t be that much of an issue. Not sure what happened here!
Janet says
Looks great, but ……The recipe indicates that it’s one serving, which isn’t possible. 2 cups of almond flour is about 1200 calories.
How many servings are in this recipe?
Thank you!!
Carolyn says
Hi Janet. I switched recipe plug ins recently (I had to, the old one was malfunctioning) and some of the info got lost. But what it actually says is that it makes one 10 inch cookie and then in the recipe notes you can see it serves 8. I will adjust the new recipe plug in but the info was in fact there…just not where you might expect it.
Jennifer Blake says
When I asked my husband if he wanted this he asked when it would be ready! Snickerdoodle is one of his very favorite cookies. Guess I know what I’m making for dessert tonight!
Liz says
My youngest would be ALL over this!! He watches his carbs as I do, so I’d have to put dibs on a few slices just for me!
Jennifer Farley says
I need this cookie immediately!
Erin @ Dinners, Dishes, and Desserts says
Snickerdoodle anything is the best – great idea!
gerry speirs says
Is it bad if I eat the whole thing? Asking for a friend 🙂
Des @ Life's Ambrosia says
Oh man! I LOVE skillet cookies!
Lisa says
I was going to make your snickerdoodle mug cakes and came across this and deliced to do this. Oh girlfriend this is the best thing I’ve baked so far. I’m like you…if I can’t have my sweet stuff in the evenings I ain’t doin’ it! It doesn’t make me want to cheat and eat real high carb desserts at all. It’s the only way I can stick to this WOE which I did for my health because of a pre-diabetes diagnosis. I cannot thank you enough for your wonderful recipes that have REAL ingredients that I use now every day in my kitchen. I love to bake and I really missed it the first three months until I found you!!! Down almost 40 pounds in 10 months and I have never felt deprived. I just feel fantastic all thanks to you. I’ve even told my internist about you and your recipes. He treats lots of elderly diabetic patients (I’m not elderly at 59 thank you very much) and at my next appointment, he’s getting a piece of your skillet bread and one of the browned butter donuts so I can prove to him that low carb, low sugar can be delicious and he needs to STOP telling his diabetic patients they can consume 100 g of carbs a day and stay healthy. Is it weird to say I love you to the moon and back because I do!!!! You have changed my life and I am forever grateful.
meggiedarlin says
I have just (re)embraced low-carb eating again and I so looked forward to this. I followed the recipe very carefully, because that unmarked container of white powdery stuff had to be almond flour, right? I put it into my brand new cast iron skillet, popped it in the oven and returned to fixing my homemade chicken soup. The timer went off and I looked in the oven to the horror sight of a glob of over-flowing yellow/brown thing, dripping onto the bottom of the oven. What a mess!
Morale of the story: don’t use unlabeled powder and assume it’s almond flour.
I still don’t know what it is, but from what happened and how it had a taffy-like texture that got hard when cold, it must have been a sweetener. Oh, and when I was putting my bag of Swerve away, I hadn’t zipped it all the way shut and it spilled all over my cupboard, counter and floor.
I WILL try this again and I will use almond flour and I’ll watch it carefully as it bakes. As soon as I get some and pull my head out of the over – as I clean it.
Carolyn says
Oh my goodness, that sounds awful. I am so sorry… I totally get it. I do things like this.
Dwayne R says
Made this tonight.
Excellent
lots of ideas now flirting in my head on using this in other desserts
As the crust for keto cheesecake in ramikans, with crumbles on top
Using the mason jar I’ve cream between two cookies
As the base for two regular sized cheesecakes
One thing I noticed though was it had a decent apple flavor and I’ve no idea why but the whole family noticed it too.
The only switch was I used Splenda since sweetener isn’t available here and Splenda doesn’t bother my glucose-diabetic here, keto for four years nearly.
Thank you for your site!!!
As founder of a keto for diabetes group, I’ve linked the group to many of your recipes!!!!
Let them say they can’t find anything good now by gosh!!! Lol
Carolyn says
We felt like it had an apple flavour too and we kind of love that!
Diana says
Hi there! I’ve been looking forward to this for weeks, -!: I bought a cast iron skillet just for it 🙂 We seasoned it several times, so were good to go there.
I followed the recipe to the T, but when it was done, the cookie a) wasn’t sweet at all and b) crumbled into so many crumbs I could barely even use a spoon.
Any thoughts? My boyfriend thanks you in advance 😀
(As well as me, because almond flour isn’t cheap, heh)
Carolyn says
What sweetener did you use? And what brand of almond flour?
Diana says
Thanks! I tried both Bob’s super fine almond flour as well as JK Gourmet fine almond flour , and then both powdered stevia and then swerve (separate times). I know I could easily up the sweet factor with a bit of liquid Stevia, but the crumbling factor is a bit my cooking expertise! Thanks in advance!
Carolyn says
It hasn’t been overly crumbly for anyone else or for me so it must be soothing with your oven? Maybe reduce the baking time by a bit. Remember, though, that this is supposed to be scooped out of the pan. it’s not really meant to be served in perfect slices like pie or cake.
Shereen De Jesus says
This cookie is delicious! Smells so good out of the oven it will be hard to wait for cooling!
Lynn Price says
Oh. Yes. These are fabulous! Thanks so much for this recipe. I used Just Like Sugar for the recipe, and Just Like Sugar Brown sugar and cinnamon for the topping. Yum!