Love keto dessert recipes? Try my keto muffins, keto edible cookie dough, and keto Oreo cookies. This low-carb skillet cookie is proof keto desserts CAN taste just as good as the real deal. If you love my keto chocolate chip cookies, you are going to want to steal this recipe. From the crispy exterior to the gooey center of half-melted chocolate, there’s no way you (or anyone) would be able to tell this skillet cookie is super low-carb.
Why I love this recipe
6 ingredients. And if you do a lot of keto baking, I’m willing to bet you have most of them on hand already. The perfect texture. I use a cast iron skillet to give this skillet cookie the perfect crispy bottom while the center stays perfectly soft and chewy. Made in one bowl. All you need is one bowl and one skillet for baking. Everyone will love it. No one will be able to resist the temptation of this massive cookie; I guarantee it!
Ingredients needed
Almond flour– You want to use blanched almond flour, and not almond meal. Be sure to sift it first, to ensure there are no clumps throughout. Butter– Use salted butter, as you won’t need to add any extra salt, and it helps bring out the sweetness. The butter should be softened, but not completely melted. Granulated sweetener of choice– You have several options here for the sweetener. I used a keto brown sugar, which gives the skillet cookie a delicious flavor and darker color. You can also use monk fruit sweetener, but your skillet cookie will be lighter. Egg– Room temperature eggs. Baking soda– Gives the cookie some rise and fluffiness. Chocolate. Use your favorite chocolate bar and chop it up finely so it is evenly distributed throughout the cookie. Take it up a notch and fold through some sugar-free chocolate chips, too!
How to make a keto skillet cookie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 350F/180C and grease a 10-inch cast iron skillet with nonstick cooking spray. Step 2- Make the cookie dough. In a large bowl, add all the ingredients except the chocolate. Whisk by hand or with a hand mixer until combined. Then, fold in the chopped chocolate and optional dark chocolate chips. Step 3- Bake. Transfer the cookie dough to the greased skillet and bake for 10-12 minutes or until the top is golden brown. Let the cookie sit for 10 minutes before serving.
Recipe tips and variations
Don’t overbake the cookie. It will continue to cook as it cools, especially in a cast iron skillet, so don’t leave it in the oven for longer than 12 minutes. Amp up the protein. Swap 2 tablespoons of almond flour for equal portions of protein powder for a little extra protein boost. Make mini cookies. If you own mini cast iron skillets, make mini skillet cookies. Just keep an eye on them since they’ll need less time to bake. Enhance the flavor. While optional, I find one teaspoon of vanilla extract adds the perfect amount of vanilla flavor. Add mix-ins. Like chopped-up pecans or 2 tablespoons of drippy nut butter. Serve the keto chocolate chip skillet cookie slices with keto ice cream for a more decadent treat.
How to store and reheat leftovers
To store: If you have any leftover cookie, transfer it out of the skillet and place it in a sealable container. It will keep for up to 2 weeks. To reheat: Either microwave (30 seconds) or preheat the oven. If you prefer thicker and chewier cookies, you can enjoy them directly from the fridge!
More keto cookie recipes to try
Keto lemon cookies– Soft, chewy, and filled with refreshingly sweet lemon flavor. Keto peanut butter cookies– Made with 3 keto-friendly ingredients, they taste just like classic peanut butter cookies. Keto oatmeal cookies– Yes, you read that right. Keto oatmeal cookies, just without the oats! Keto sugar cookies– Made in one bowl with only 1 gram of carbohydrates per cookie.
