This keto skillet cookie is the ultimate sugar free indulgence. It’s warm and gooey, and so easy to make. 35 minutes, start to finish!
It’s absolutely divine topped with some keto ice cream!
This keto chocolate chip skillet cookie is off the hook. Seriously! My whole family loves it so much that the kids all request this for their birthday cake.
And while I have about a bajillion delicious keto birthday cakes, I am always happy to oblige. Because a skillet cookie like this is so easy to make, and it simplifies our birthday celebrations.
Sometimes we don’t even dish it out onto plates. We all just stand around the warm skillet with spoons in hand, digging right in!
The original keto skillet cookie
I am going to toot my own horn here and tell you that I was the first person to develop a low carb keto skillet cookie. Yes, indeed! I first published the recipe in February 2014 and it has been immensely popular ever since.
The idea of baking cookies and brownies in a skillet is one that appeals to just about everyone. Skillet desserts are usually served warm, so they fall squarely in the comfort food category. They call out to you, saying “grab a spoon and a friend or two and plonk yourself down, you’re going to be here a while”.
After I created some really amazing keto chocolate chip cookies, I began to wonder if the dough might make a good skillet cookie.
Well of course it does! The only question is why I didn’t do it earlier.
Tips for making keto skillet cookies
This recipe is so simple and straightforward, you’ll want to make it every week! Here are my best tips for a truly gooey keto skillet cookie:
- Use good almond flour: Finely ground, blanched almond flour is a must for a keto skillet cookie. Otherwise your cookie may end up somewhat gritty.
- Replacing the brown sugar: I prefer Swerve Brown for this recipe as it provides a richer, deeper flavor. If you can’t find a good brown sugar replacement, try using regular granulated sweetener with 2 teaspoons of molasses or Yacon syrup.
- Baking soda instead of baking powder: Baking soda helps baked goods brown nicely and it also makes for a softer, puffier cookie.
- Grease the skillet: If you plan on cutting the cookie into nice slices, you really need to grease the pan!
- Sugar-free chocolate chips: The keto market has changed dramatically in the past few years and there are lots of great chocolate chips out there. I like using ChocZero for this dessert.
- Under-bake it: You do not want to bake this cookie until firm. It should be soft and puffy and seem not quite baked through. It will continue to firm up as it cools.
Frequently Asked Questions
You can use any ovenproof skillet for this recipe. I do recommend nonstick or cast iron over stainless steel, as the cookie may stick more in stainless.
You bet! Just use more almond flour in the same amount. I like coconut for the chewy quality it gives the cookie but it’s good both ways.
Yes, it’s delicious made with coconut oil too. You can simply melt the oil and stir it into the dry ingredients along with the egg and vanilla extract.
If you want to make a similar cookie but without the leftovers, try my Keto Single Serve Chocolate Chip Cookie. You can make more than one if you’re inclined to share!
More delicious keto skillet recipes
- Keto Cornbread
- Baked Keto Blueberry Pancake
- Keto Tamale Pie
- Parmesan Crusted Pork Chops
- Keto Snickerdoodle Skillet Cookie
- Mexican Cauliflower Rice
Keto Skillet Chocolate Chip Cookie
Ingredients
- 1 ¾ cups almond flour
- ⅔ cup Swerve Brown
- ⅓ cup collage protein powder See notes
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter melted
- 1 large egg
- ½ teaspoon vanilla extract
- 3 ounces sugar-free chocolate chips
Instructions
- Preheat the oven to 325ºF and lightly grease a 10-inch oven-proof skillet (does not need to be cast-iron).
- In a medium bowl, whisk together the almond flour, sweetener, collagen, baking soda and salt.
- Add the melted butter, egg, and vanilla extract and stir until the dough tomes together. Stir in the chocolate chips, reserving a tablespoon or so for the top of the cookie.
- Spread the dough in the prepared skillet and top with the remaining chocolate chips. Bake 20 to 25 minutes, until light golden brown. The cookie will be very soft and puffed when removed from oven (it won't seem cooked through).
- Let cool at least 15 minutes before serving. When warm, it will not come out in proper pieces so you will need scoop it out to serve onto plates. It will continue to firm up as it cools so if you want to serve it in pieces, let it cool completely before cutting. I recommend it warm for extra gooey-ness!
Patty says
Hi! I am panicking! this is one of our favorite recipes but shredded cocoanut is no longer in the list of ingredients…. its still in the video but I don’t know the quantity, help??
Carolyn says
Try 3/4 cup. The old recipe had less almond flour, so reduce that to 1 1/4. Then use the collagen or skip it, it’s up to you.
Annie says
Oh my!!! this recipe is sooo delish!! I added walnuts to it just for fun! Super yummy!! thanks so much for developing this amazing recipe!