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!
Rachel says
I don’t even have to get on pinterest to know what you are talking about. There is a dessert contest every year at work around Christmas time, and one girl always wins first place in every category with her delicious AND beautiful desserts. I just come with delicious food. Last year your brownie cheesecake got me second place. I think this recipe is a great candidate for this year’s contest.
jlw says
These cookies are AMAZING! I made mine in a pie plate, because our cast iron skillet has permanent cajun spices clinging to it! Also, after a couple of days, I froze the leftovers and these taste just like chocolate chip cookie dough if you eat them right out of the freezer! Yum. Thanks for this recipe!
luvchocolatecookies!! says
This cookie is AMAZING! Half of my family dislikes anything coconut, but when they tasted this they LOVED it! I want to make this every night! Awesome recipe!! Thank-you sooo much!
Carolyn says
Thanks, so glad you liked it!
Mindy says
Hi Carolyn, I’m probably going to drive you nuts with questions! Do you use Bob’s shredded coconut? I have a bag from the holidays that was an accidental purchase and I think I now have a good use for it! it doesn’t say fine but sure looks like it.Can any coconut oil be used? and do you melt it before mixing or just put it in its firm form?( I’m fairly new to cooking with it) also, what would be the difference in using or not using molasses? I think I’ve seen that option in other recipes. Thank you !
Carolyn says
I don’t have Bob’s shredded coconut right now but I have used it and that’s fine. As long as it’s not big flakes, you’re good to go. I don’t melt the coconut oil, I just beat it with the butter and sweetener. And any coconut oil can be used but virgin coconut oil is best. Molasses helps give it a bit of brown sugar appearance and flavour but you can skip it if you want.
Jodi says
Just made this. Absolute best grain free sugar-free chocolate chip cookie so far! Love!!!
Gretchen RS says
Thanks for this recipe, Carolyn. I made this last night. Since I didn’t have a 10 inch skillet that is oven safe, I decided to use a 9×13 glass baking dish, and increased the recipe by 50 %, using 2 eggs. I also added 1/2 cup of chopped pecans. And baked it for 25 minutes. Nicely browned and delicious. It’s a bit crumbly and I am wondering if another egg would help. But over all, very good! A keeper.
My Pinterest board has a lot of your recipes on it 🙂
Amy says
I made these Saturday night, and then had to make it again last night. It was awesome! My only issue is the serving size- 10? I could eat the whole thing by myself! 🙂
Carolyn says
I know…so could I!
Kari says
Absolutely PERFECT! Better than the gluten variety! All I can say is…You are AMAZING!
Thanks Caroline!!!
Carolyn says
Thank you!
Rachel aka "Sweet Pea" says
Carolyn, this recipe is a keeper. Not only did I enjoy it as is, but I already have wheels turning for how I can use it as a base for other things. I got so excited about it I emailed the link to my sis-in-law, who also made it but used 2 tsp. of baking soda, oops. That doesn’t improve the recipe, let me tell you. I also posted my comments, recipe revision and multiple links to your recipe on my Word Blogger site. http://wp.me/p4hG73-29 Take a look if you like. Keep the inspiration coming, it’s much appreciated and I actually do make the recipes, not just drool! Thanks much, Rachel.
Anita says
I loved this. I did a test run last night before I remake it Sunday for a dinner with the kids. I did only one substitution, I used Coconut Cream in place of the Coconut Oil. YUMMMMY! SLAM DUNK! I will definitely be doing this again! Thanks for the hard work you do… makes my life so much easier and positive.
Carolyn says
I just bought some coconut cream so I might try that too!
Lisa says
Can you use 1/2 c butter and omit the coconut oil?
Carolyn says
Yes.
Abbie @ Needs Salt says
This skillet cookies look unbelievable in a totally good way. Pinning!
Carolyn says
Thanks!
Sre says
This was a fabulous tasting cookie! I was wondering how you calculated the carb content? By my calculation, the swerve alone contains 120 carbs with no fiber which would be 12 carbs per serving (without any other ingredients).
Carolyn says
Erythritol has no affect on blood glucose, a fact which I have tested over and over on my self, being pre-diabetic. It remains unchanged in our bodies and excreted whole in our urine, and so it effectively has a glycemic index of 0. Like most low carbers, anything that doesn’t affect my blood glucose is not truly considered into the carb count. Much like fiber.
Christina @ Sweet Pea's Kitchen says
This cookie looks great, Carolyn! I’m loving the addition of the shredded coconut! 🙂
Heidi says
OMG THIS IS SO GOOD!
I just made it today and it is AMAZING!!! Thank you so much for a great recipe, I didn’t have unsalted butter, so I used salted butter and omitted any extra. Worked perfectly! My kids loved it, their Meema loved it and I loved it too. It tastes kind of like a Samoa GS Cookie if you have coconut with a lot of flavor, sssssooooo goooood.
Carolyn says
So glad you liked it.
Cecelia says
The recipe didn’t say unsalted butter. I just says butter. Did I miss something?
Carolyn says
No, I never specify because I know people who like to use one or the other. I always use salted, personally.
Cecelia says
Thanks. I enjoy your sight very much and have passed it on to so many people.
Tracy says
Made this tonight. It was so good! Left out the coconut b/c of husband’s preference, but all the rest i left exactly the same. Served warm with whipped cream. Just lovely! Thanks for the recipe!
Carolyn says
So glad you liked it!
April says
So you left out the coconut, and didn’t change anything else?
Gretchen says
I’ve lurked on your site for a long time, but this is the first time I’ve left a comment–this recipe was just so insanely good I had to thank you! The coconut gave it the perfect texture. My only problem is that I wanted to eat the entire pan by myself!!
Carolyn says
I know, it’s kind of dangerous! 🙂
Julie Levinson says
I just made this. I used a small lasagna pan and doubled it. It’s FANTASTIC!
Moira Richardson says
OMG my fiancé just made this for me as a Valentines’ Day treat and it is so so good! Thank you both for a delicious cookie recipe and for one that is simple enough for my guy to make for me ;c) He baked it in a glass pie pan and it turned out just fine. I sprinkled some chopped macadamia nuts on top (he doesn’t like them). So delicious — will be great with my next batch of low carb ice cream!
Carolyn says
I am absolutely delighted that your fiance made this for you! What a guy he is! 🙂
Teresa Myers says
Is The Nutritional Info With Or Without The Molasses?
Carolyn says
With.
CMack says
In the oven now! Batter was delicious. Tried a bit of batter as cookies. Put the rest in a glass 8×8 pan since I didn’t have an oven-proof skillet. Anticipation!
Carolyn says
That sounds like a good compromise.
Donna says
Can this be made over a campfire? If I can’t find the Yacon syrup, what can I use as a substitute?
Carolyn says
Try using Swerve Brown for all of the sweetener. Not sure if it will work on a campfire.