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 1/4 cups almond flour
- 3/4 cups shredded coconut or more almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter softened (or coconut oil)
- 2/3 cup Swerve Brown
- 1 large egg
- 1/2 tsp 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!
Andrea says
Is there anything I can I substitute for Yacon syrup? Thx!
Carolyn says
You can skip it or use molasses. Or, if you have a brown sugar substitute like Swerve Brown, you can just use that for all the sweetener!
Lyne Gagne says
This is amazing thank you xox
Lisa says
The skillet cookie is absolutely delicious! I would definitely suggest under-baking it so it stays gooey!
Almeda Harris says
In your Skillet chocolate chip cookie recipe it calls for shredded coconut or more almond flour but it does not indicate how much more almond flour, can you help?
Carolyn says
Same amount, that’s why it doesn’t say a different amount.
Danielle says
Hello, so my daughter and I really don’t like shredded coconut! We don’t like the texture in are mouth. Can you actually taste the shredded coconut when bitting into these cookies?
Carolyn says
No, it’s more for the chewiness factor. But you can use more almond flour instead.
Julie says
Hi!
I’ve not made this yet but just have a few questions. I searched through the comments to try to avoid duplication of something already asked, so I apologize if I missed it.
Have you tried with Sukrin Gold or something like a brown sugar sub? Just thinking of what I have in the pantry now and I don’t have Yukon syrup but I do have Sukrin Gold.
Got some small “skookie” skillets for Christmas that came with a mix. My bf will have the mix but naturally I want to make my own.
Thanks!
Carolyn says
Should work fine.
Shirley says
Love the skillet cookie but Carolyn, now that Swerve has brown sugar, how could we use it in this recipe rather than Yacon syrup? Will it be as good?
Carolyn says
You bet! Darn it, the keto landscape keeps changing, making my videos obsolete! 😉
Luis Cotto says
Hi! I just tried this today. Changed the coconut flour for almond. Added 1/4 cup extra swerve for my preferred sweetness. Baked it on a 8″ skillet and took around 30 minuts @ 325F. Still, would have wanted it to be more “crunchier”. If you like it gooey, this way I made it, is the way to go!!! Thanks for sharing!
Aurora says
Is there something else I can use instead of the Yacon sweetner?
Carolyn says
Just skip it.
Andrea says
This looks amazing! Can it be cut into wedges and lifted from the skillet or does it have to be eaten as a communal dish? (Wouldn’t be the first time for my family, but not always the perfect presentation for when we have guests!)
Carolyn says
It can be cut into wedges but you have to let it cool completely first.
Kellie @ The Suburban Soapbox says
I could eat this whole thing myself in about three seconds. Sooooo good!
Suzy | The Mediterranean Dish says
Love a skillet cookie! I’m gonna have to try your version, Carolyn.
Erin says
Seriously so good, my ultimate weakness!
Katie | Healthy Seasonal Recipes says
I love skillet cookies! They always seem so much more decadent and heavenly! This is SO good!
Liz says
I’ve found MY birthday treat! I need to get my sugars regulated, so this is perfect.
Katie says
Head to Cracker Barrel restaurant Gift Shop for all sizes/shapes of cast iron pans, even mini ones!
Holly Hanoyan says
Amazing- added scoop of beef gelatin and a scoop of collagen protein. Also used a springform pan. I glazed the cool “cookie cake” with a mix of melted sugar- free chocolate and heavy cream.
Carolyn says
Sounds heavenly.
Danielle says
Sooooo, I made this last night, and I am almost speechless! This tasted just like — if not better— than the skillet cookies at *insert your favorite sugar/carb-filled chain* restaurant. I, like others, just used all almond flour, added sukrin gold in place of the yacon syrup, and instead of Lily’s chips, I chopped up a salted almond milk chocolate bar of theirs. This recipe is a certified winner, and is officially my new favorite dessert. Thank you so much for this great recipe!!
Betsy Ferlaino says
I almost cried the first time I made these, I was so happy. I really missed chocolate chip cookies- not any more. I wrap the extra slices and store them in the freezer.
Esther R. says
A whole cookie in a skillet. Everybody loved it .