Keto Skillet Chocolate Chip Cookie Recipe

A keto chocolate chip skillet cookie in a cast iron skillet on a white table top.

Keto Skillet Cookie is over-the-top delicious! Baked in a cast iron skillet, this giant low carb cookie has crispy edges and a gooey center. And it takes only 35 minutes to make!

Course Dessert

Cuisine Dessert

Keyword keto skillet cookie

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 275kcal

Ingredients

1 3/4 cups almond flour
2/3 cup brown sugar replacement
1/3 cup collagen protein powder See notes
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter melted
1 large egg
1/2 tsp vanilla extract
3 ounces sugar-free chocolate chips

US Customary - Metric

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.

Video

Notes

Storage Information: Store the leftovers in a covered container on the counter for up to 4 days, or in the fridge for up to a week. I recommend taking it out of the pan, as cast iron can cause the cookie to have a metallic taste if left in there too long.

Collagen: If you prefer to skip this, you can use another 1/4 cup of almond flour.

Nutrition