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!
Annie says
These are amazing!!!! It was hard not to eat the whole pan.
KELLY says
I had to stop at eating almost half. I used a cast iron but think I will use a rectangular pan for easy squares to freeze next time. I used Hershey sugar free chips as that’s all I had on hand. My 7 year old loved it. I think next time I will substitute chocolate chips for cinnamon to make a snickerdoodle type cookie. Awesome thanks!
Nita says
I found 6″ cast iron skillets at Bed, Bath & Beyond. Can I say they are so cute!!
Vicky says
Made this tonite- delicious! I halved the recipe successfully, using a full egg. As I always do , i replaced half the Swerve with Splenda. Only had large flaked coconut so ground it a bit in my coffee bean grinder. Used Yacon syrup instead of molasses. Thanks for a perfect recipe, Carolyn!
Mary says
This is excellent. I used Whey Low Type D sugar and Lily’s choc chips. It was a big hit. Thanks for all your hard work!
Ryanna says
I have to say, my husband and I have made this a few times now and it is delicious! I don’t use no calorie sweeteners, but subbed coconut sugar and it worked perfectly! Thank you! I’m planning to try a dairy free version, subbing palm shortening for the butter, so that my daughter can have it too. Thanks for a quick, yummy dessert!
Carolyn says
I have done the regular chocolate chip cookies, that this recipe is based on, with coconut oil, and it works well. So I think the palm shortening would definitely work.
Christina says
I was wondering if you could sub THM Sweet Blend for the Swerve and if so how much? I have never used Swerve before.
Carolyn says
I believe you can, but I have never used THM sweeteners so I can’t be sure how much. But there is a conversion chart here: http://store.trimhealthymama.com/product-p/1085-455175150.htm
Rise Ruhl says
My new favorite! I cut them up and freeze them. Then take one in my lunch every day. Otherwise I would just devour the whole thing at once!
Karin says
Made this today, baked in a 8×8 metal pan instead, same baking time, cooled completely, they sliced into clean bar cookies. Delicious, thanks for the recipe!
Julie says
I cannot wait to try this, Carolyn, which I will do once I finish a custard I made 1 week ago. Seeing how I’ve rarely met a home-baked cookie I’ve ever met, I’m certain I’ll join the throng singing your praises over this recipe! Now comes my request … do you have a recipe that resembles the old-fashioned Peanut Butter cookie?
Wenchypoo says
Has anyone had luck getting this out of the skillet by slicing it like a pie, then using a pie server to lift the wedges out of the pan?
Carolyn says
You can do that, but you have to let it cool completely first, which kind of kills the gooey-ness.
Laurie says
For anyone who wants to try Carolyn’s awesome recipe without shredded coconut or in a 12 inch skillet, I did both very successfully. I used half almond flour and half golden flax meal to replace the shredded coconut, and it worked great. I also made it in a 12 inch skillet by increasing the ingredient amounts by half and baking it about 5 minutes longer. It does look really raw in the middle when you take it out of the oven, mine was jiggly in the center, but once you let it cool for while, it is perfect!
Carolyn says
Great tips, thanks for sharing!
Sandy says
I have made this several times and it is amazing! I’d love a one-serving “mug” version!
Ed says
Carolyn
Can I use hazelnut flour instead?
Thank you
Carolyn says
Probably, but hazelnut flour is not typically as finely ground as almond flour so there may be some seepage of the fats out of the cookie.
Olga says
Hi Carolyn,
Do you think this recipe would work in divided into two 8 inch iron skillets?? Or would I have to add more coconut and almond flour to prevent the cookies from being too thin? Thanks- Olga
Carolyn says
I think it might be a little on the thin side but as long as you didn’t bake it as long, it would probably be great!
Olga says
okay- thanks!
Sarah says
This dish looks delish! Have you tried subbing nut butter or coconut butter for butter? I think I will try it :)!
Carolyn says
Sure, I think that would work. Might not be quite as gooey.
Rachel says
Delicious! Have made them twice now. 1st time in an 8 inch cast iron skillet- that came out a little too gooey-I should have cooked longer. 2nd time in a 9 inch pyrex baking dish. , and it was just the right amount of gooey. My only dislike is that these cookies destroy my self control and I eat half the pan in one night. Will have to make them again when I have an event to take them to so I am forced to share.
Carolyn says
You should have seen when I made it for my birthday. I just put the whole pan in the middle of the table and my kids barely let me get a spoon into it!
Libby at ditchthecarbs.com says
My friend just dropped off a batch of this for me to try. It is so delicious. I love how you can slice it up or use crumbled as a topping. Absolutely delicious . Xxx
Sara says
SO GOOD!! This is actually one of the first low carb desserts I’ve ever made and it could easily go toe to to with its carb-laden brethren. It tastes just like an almond joy! I sweetened it with stevia since I don’t have Swerve and had more coconut flour than almond flour AND used all butter instead of coconut oil (which I also didn’t have) and it was still great. Thank you!
Carolyn says
So glad you liked it!
Sandy says
Just made this and it is amazing! So tasty and not hard to make… perfect! Thank you!