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
- 1 ¼ cups almond flour
- ¾ cups shredded coconut or more almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened (or coconut oil)
- ⅔ cup Swerve Brown
- 1 large egg
- ½ teaspoon vanilla extract
- 3 ounces sugar-free chocolate chips
- Preheat the oven to 325F 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, coconut, baking soda and salt. In a large bowl, beat the butter until creamy. Beat in the sweetener until well combined.
- Beat in the egg and vanilla extract. Beat in the almond flour mixture until well combined, then stir in the chocolate chips.
- Spread the dough in the prepared skillet and 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!
Made this today, bypassing the skillet and using an ungreased silicone 10″ cake pan. Found the recipe much too sweet, but nicely chewy, (I prefer it cold,) and decadent. Will cut down the sweetener by 25% next time. Really appreciate this site and all the temptations you put in front of us.
Hi, thanks for the recipe. Could I exchange Swerve Brown for an Erythritol and Monkfruit sweetner I have or will the texture be affected?
Should be okay.
Roberta Benge says
this was amazing
An amazing cookie! And super simple. Can’t thank you enough.
Lori Clyburn says
I was curious what you think about using some coconut flour instead of the shredded? Might fry it out?
That won’t work… coconut flour is not at all the same as shredded coconut, it is fine and powdery and will make your cookie dense like a brick. If you don’t have shredded coconut, you can use more almond flour in the same amount.
Bernadette Terry says
My husband loves this recipe and many of your other recipes. He thinks you are amazing. Although he does not know who you are. I fear he would leave me for you if possible. ????????????
Thank you for all your hard work and making a low carb/keto life possible for both of us.
So delicious and much less work than individual cookies. Have made this twice now and just love the recipe. Great consistency, flavor and texture. Freezes well too, but best right out of the oven with some Keto ice cream!
I have done your skillet cookie a few times for a family and they absolutely love it ! I have 4 of your cookbooks that I got for my birthday this year. I am always in my kitchen cooking or baking something from your books and I am never disappointed in the product that comes out. Thank you Carolyn for making keto easy !
So glad you like them!
This is fabulous! My husband almost NEVER likes keto desserts. After trying this he said “This is keto? I think you messed up and put in the wrong stuff.” I have 2 of your books and nothing disappoints! Thank you for sharing your talents with the rest of us!
Best. Comment. Ever!
I’m giving this FIVE STARS before I even make it, because I absolutely know it will be amazing. Every recipe of yours that I’ve tried has been a home run.
I do have a question…how in the world do you know exactly when I’m craving a certain something – the recipe and your enjoyable, creatively written intro magically appear in my FB feed!!
I have magical powers! 😉
I got your “The Ultimate Guide to Keto Baking” book on Friday. Honestly, I kept running to the door to look through the peephole every time Ring detected a person— just in case the cookbook came early.
When it finally arrived, I was like Steve Martin in “The Jerk”—jumping around and so happy!! The postal carrier just smiled as she drove away.
I looked through the recipes yesterday, when I came upon the version of this cookie in the cookbook. I remember when you posted it, and I put it in my “queue” to make it. Honestly, the recipes are like shiny new toys—I am a kid and sees a new one and forgets about the ones. Probably why I gave 200 recipes to in line to try!
Next is actually reading the beginning. Or making the bagels?— another new toy. I love that your recipe doesn’t add cream cheese . I’ve made several fathead dough recipes, and I like it without cream cheese.
You are in the “Baking Goddess” category with Paola!
I made this for the second time. First time it was perfect. This time it was a crumbly mess. What did I do wrong?
It is the best tasting cookie though!
Over-baked? Different pan? Different sweetener?
Hi Carolyn, I really want to make this, but don’t have a 10” cast iron pan. I have every other pan in the world! So should I use a 12” cast iron, 6” cast iron (and freeze some dough for next time? I probably also have every cake and, tart, and soringform pan size. So what to use?
2. I’ve been on low carb for a year. Your recipes are awesome. I’m vegetarian, and also trying to keep lower fat. Which of your baking books do you recommend as my first purchase? I’m realizing it’s time to reduce my pretty cake decorating books and get something I can actually use.
Hello! I have a question! Is liquid Stevia the same as the Yacon syrup?
No… but you don’t need Yacon if you can get a brown sugar replacement like Brown Swerve.
This was yummy! I was unsure of whether to use shredded coconut (as the recipe says) or coconut flour— because that’s what appeared to be used in the video. Needless to say, I used the shredded coconut, and thought it gave the cookie nice flavor/texture. Thank you for all your delicious recipes, my family and I love them!
No coconut flour was used in the video, it was shredded coconut.
Any alternative to the syrup? Thanks!
Use Swerve Brown sugar!
I am very excited to make this but just had a few questions. I have a 85% cacao dark chocolate bar and was wondering if that would work instead of lilys. The taste isn’t as sweet as I hoped but just curious if it will still be sweet in the recipe. Also I was planning on making this one day ahead of time, do you have any tips on that? Should I store it in the fridge in the mean time and possibly heat it a little before serving to still get the gooeyness? Thanks for the recipe!!
Yes, you can definitely use that. Don’t store in the fridge, it will become tough. Wrap tightly in foil and store on the counter for a day, then warm gently in the oven prior to serving.