Keto Chocolate Skillet Cookie

This giant Keto Chocolate Cookie is warm, and gooey and perfect for sharing! With crispy edges, a gooey center, and a rich fudgy flavor, it has sugar-free decadence in every bite. And it whips up in less than 30 minutes. Grab some forks and some friends, and dig in!

Course Dessert

Cuisine American

Keyword keto chocolate skillet cookie

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 218kcal

Equipment

1 10-inch ovenproof skillet

Ingredients

1 1/3 cup almond flour
1/2 cup brown sugar replacement erythritol-based sweeteners recommended
1/3 cup cocoa powder
1/4 cup collagen protein powder chocolate or plain
1/2 tsp espresso powder (optional)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter melted
1 large egg
3/4 tsp vanilla extract
3 ounces sugar-free chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 325ºF and lightly grease an ovenproof 10 inch skillet.
In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, espresso powder, 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 18 to 23 minutes, until the top is just barely firm to the touch. The cookie will be very soft and puffed when removed from oven.
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.

Notes

Storage Information: Store the leftovers in a covered container on the counter for up to 5 days or in the fridge for up to a week.

Nutrition