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 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
Instructions
- 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!
Jessica Solano says
Hi Carolyn!!
I love your ketothusiasm!! Your recipes make me happy! One question on this recipe. Do you have to use the Yacon Syrup? If you do have to use it, and I am unable to find it, what would be a good substitute? Many thanks!
Carolyn says
You don’t have to. It’s really more to add brown sugar flavor. You could use a tsp of molasses if you want that…
Jessica Solano says
Great! Thank you so much!
Sandee Wichkoski says
This is great! I didn’t have the Yacon Syrup so I used sugar free maple syrup. Will make this again!!
Jeanne says
I just took them out of the over. Oh baby are they good. I made half a batch but will surely make the whole batch next time around. They remind me of Magic Bars. I did add some chopped Pecans because I’m crazy about N U T S!
Thanks for another great recipe!
Dawn says
I just made this. I really liked the taste. I am trying to figure out what happened. It wasn’t gooey. It fell apart. I know that you said that it won’t stay intact if you eat it hot. But it wan’t gooey at all–more like a crumble. Now, my family loved it that way with their ice cream. I didn’t have any on plan ice cream and just wanted the cookie. I know you can’t tell me what we did wrong. The only thing I could think was that we cooked it too long. Any thoughts?
Carolyn says
Tell me what brand of almond flour you used. That’s often the culprit.
Dawn says
It was Super Fine from Nuts.com. The coconut was from Bob’s Red Mill.
Bethany says
If we don’t have the Yakan syrup should we increase the Swerve sweetener? If so, how much do you recommend? Thanks!
Carolyn says
No need to increase…Yacon is really more for flavour and colour.
Kay says
I made this in a 9×13 glass pan. It was incredible! I also used no coconut, more a. flour and truvia. It was what I had so there..it came out amazingly wonderful! Thank you
Lisa says
Carolyn, Carolyn, Carolyn. You rock my world with your delicious recipes. Just made this tonight thinking “this will never work.” Ahhhhhmmmmaaaazing!!!!! My daughter is giving me your cookbook for my birthday in 11 days. Sooooooo excited!!!!!
Carolyn says
Glad it worked AND glad you will get my book! 😉
Kati says
Delicious!
Have made it several times in the last few weeks.
I did add two spoonfuls of organic peanut butter and love the addition of it
I sweeten with monk fruit and use just under 1T.
vmm says
so, just curious before making yet another keto chocolate chip cookie…are these CHEWY? I need chewy to want to even eat a cookie:) the shortbread style or cakey ones just don’t even tempt me…which is good but chocolate chip cookies were my fave dessert so I’d like to find one. if not super chewy, any recommendations? I haven’t bought a brown sugar sub and maybe that’s my only problem? is that the purpose the syrup serves or just color as it mentions in recipe?
Thanks
Carolyn says
This is not meant to be chewy, it’s meant to be gooey, like a good skillet cookie. Brown sugar subs and Yacon syrup, etc…none of it will ever behave exactly like brown sugar so. You kind of have to make your peace with that.
Vmm says
Ugh, thanks for the response and explanation(I didn’t know that gooey was expected in a skillet cookie… I’m not sure that peace will come but until then, I’ll enjoy the gooey 😉
Sandra Rodriguez says
HI, I dont know if anyone asked this, but is the Yakon Syrup counted in the carbs? if so, how much is the carb count if you leave it out?
Carolyn says
yes, it’s counted and leaving it out will save you a little less than 1g of carbs per serving.
Kim Wright says
My daughter and I made this last weekend and absolutely loved it! Any suggestions on making it a peanut butter and chocolate chip cookie? We are planning to try that this weekend. Thanks for the great recipes!
Carolyn says
I am thinking of trying the peanut butter thing but haven’t had a chance yet!
Cathy says
Great video and marvelous cookie Carolyn. This is one of my favorites so far. I made my second one last week. No skillet but my deep dish pie plate works fine.
Carolyn says
Thanks, Cathy!
Kenna says
With vision challenges your lettering in the video can’t be seen. Why is almost everything these days so light, pale in color. Makes it very difficult for many of us who are trying to read it or watch it. I can’t even see this lettering as I type because it is so light. Sorry for any mess ups I might have.
Thank you for listening.
Carolyn says
Sorry about that and I will definitely take that into consideration!
Jan says
My husband bought me a 10 inch cast iron skillet tonight! Guess he wants this! The biggest problem I can see is it serves 10 which means I’ll struggle not to eat it all!!!!!!!! 🙂
BDC says
Quick question, if I wanted to make it a Pumpkin Chocolate Chip Skillet Cookie, how can I do it and how much pumpkin?
Carolyn says
I am not sure, I haven’t done it myself. I might simply replace half the butter with some pumpkin. But it’s a lot of moisture so I am not sure what the result will be.
BDC says
Thanks! Last question, what if I wanted to make a peanut butter skillet cookie? Think 1/2 cup of pub should work?
Carolyn says
Sounds about right.
BDC says
If I didn’t want to do shredded coconut, can I use coconut flour or more almond flour instead?
Carolyn says
Use more almond flour.
Karen Anthony says
Thanks again for a great recipe. I used this to fight off a wicked sugar craving, it did the trick! Nothing like a good for you cookie. Thanks again. Karen
Kirsten says
This is the best low-carb chocolate chip cookie ever!!!! LOVE the coconut!
Carolyn says
Glad you liked it!
Tish says
Can you recommend an alternative to almond flour (my son is allergic)?
Also can you recommend an alternative sweetener? My ND suggested I stay away from Swerve because it is an Oligosaccharides.
Carolyn says
You could try hazelnut meal or sunflower seed flour. But I am unclear on what the problem with Swerve is. First of all, it’s mostly erythritol. That is the main ingredient. Second of all, oligosaccharides are simply a sweet tasting pre-biotic fiber (similar to insulin) so I am not sure what the problem is there.
Jeanne Calvert says
Hi Carolyn!
It is because oligosaccharides are a FODMAP and many people have been told to eliminate them for a time due to IBS or fructose malabsorption issues. (I’m a clinical nutritionist and RN, in private practice)
Jeanne Calvert says
Oh! This recipe ROCKS!
pam says
WOW!!!! these were delish, this recipie rocks, thank you for your wonderful site
Carol says
Carolyn, would u have a source for bulk almond flour ? I have been buying it at our local food Co op and it is pretty spendy. Thought u might have some information on a good source . Thanks for all the great recp .
Carolyn says
NO, sadly I buy mine at retail price. Costco is pretty good with Honeyville, it’s a little less expensive.
Jean says
I bought some at Costco. They don’t always have it but it’s priced really well.
Thank you for this great recipe. I make them in a rectangular pan and keep them in the freezer. When I’m tempted…I have one of these instead. Delicious.
Kat says
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