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 )
- 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.
Nutrition
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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Is it bad if I eat the whole thing? Asking for a friend 🙂
Oh man! I LOVE skillet cookies!
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.
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.
Oh my goodness, that sounds awful. I am so sorry… I totally get it. I do things like this.
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
We felt like it had an apple flavour too and we kind of love that!
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)
What sweetener did you use? And what brand of almond flour?
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!
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.
This cookie is delicious! Smells so good out of the oven it will be hard to wait for cooling!
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!
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.
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!
You’re welcome!
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.
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.
Great, thanks so much..we’ll give it a try!
Hey, I was wondering if I could make this as cookies instead of a skillet cookie?
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
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!
I had never heard about this before and it’s the best thing I’ve ever seen. God bless low-carb desserts!
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!
They are fine on the counter for a day or two but refrigerate after that.
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!