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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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!!
This was delicious!!!
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.
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!
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!
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.
One of the best keto desserts I’ve tried! Will definitely make this again.
So glad to hear it!
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!!!
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.
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.
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!
I live in Asia and cannot get Swerve. But love your recipes. Can you suggest an alternative low carb sweetener? Thanks.
Chrissy
Tell me what you can get and I can try to make suggestions for my recipes.
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!
I’ve never tried baking this in a pan but it shouldn’t be that much of an issue. Not sure what happened here!
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!!
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.
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!
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!
I need this cookie immediately!
Snickerdoodle anything is the best – great idea!