This delicious Keto Skillet Cookie is the best easy, low-carb dessert! This chocolate chip cookie skillet has under 3 net carbs per slice and is ready to eat in only 25 minutes!
You know I love my keto cookies, but sometimes I just cannot wait for the dough to chill. My sweet tooth needs something quickly, and it pretty much always wants a gooey, delicious cookie. Sometimes I’ll make these Chocolate Chip Sheet Pan Keto Cookies (or this DIVINE double chocolate version), but this time I wanted something different.
To be honest, I was thinking about that Applebee’s cookie skillet, one of my sister’s favorite desserts… The cast iron leaves the edges so buttery and crispy while the middle is a gooey, tasty mess of barely-cooked dough and chocolate chips! So after some trial and error to get just the right mix using keto-friendly ingredients like almond flour and golden monkfruit sweetener, I can finally introduce you to the amazing Keto Skillet Cookie!
P.S. If you love that doughy center like my sister, just take it out a minute early and dig in before it cools!
Ingredients for Keto Skillet Cookie
As always, this is a quick overview of what you need for this recipe. To get the complete recipe and instructions just keep scrolling.
Luckily, this recipe requires just a handful of very basic ingredients. If you already do much keto baking you very likely already have them on hand! For this keto cookie recipe you will need:
- Almond Flour, Baking Soda, and Salt
- Unsalted Butter
- Golden Monkfruit
- Vanilla extract and large Egg
- Lilly’s dark chocolate chips and pecans
How do you make a low carb skillet cookie?
First step is to line your cast iron skillet or pie pan with parchment paper. You don’t have to do this, you can liberally spray the skillet instead, however, if you plan to eat your cookie warm I highly recommend using parchment paper so you can more easily remove the cookie. preheat your oven to 350 degrees. The next step is to make the cookie dough batter!
In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl. Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract with an electric mixer until creamy. Once the mixture has reached a creamy consistency add the egg, beating the mixture on low speed. Gradually pour in the almond flour mixture. Lastly, mix in Lilly’s Dark Chocolate Chips.
Scrape the mixture into the prepared cast iron skillet and bake 25-30 minutes until golden brown and nearly set in the middle.
Why do I line the pan?
Almond flour crumbles easier than regular flour, when warm almond flour is especially prone to crumbling. By lining the pan you will make it much easier to slice and remove the cookie from the skillet.
What chocolate chips are keto-friendly?
Lily’s sugar free chocolate has been my go to keto chocolate for years now. Depending on the area you live in it may be difficult to find keto-friendly chocolate. Luckily, most grocery stores now carry Lily’s. If you are unable to find them locally, Amazon usually carries them as well.
Can I use coconut flour?
No, coconut flour and almond flour have very different absorption rates. I recommend following this recipe as written for the best results.
Other Keto Cookie Recipes
If you’ve been following long you know how much I love my keto cookies! Most of my low carb cookie recipes are on my sister site. There you will find Keto Snickerdoodles, Low Carb Strawberry Thumbprint Cookies and more!
- Keto No Bake Peanut Butter Cookies
- The BEST Keto White Chocolate Macadamia Nut Cookies
- Sheet Pan Cookies
- Double Chocolate Sheet Pan Cookies
Other Keto Desserts
- The Best Keto Lemon Bars (under 3 net carbs a slice)
- Keto Chocolate Cheesecake (with a chocolate covered strawberry on top!)
- Peanut Butter Fudge (2 net carbs a slice)
- Keto Fruit Pizza (yes! It’s really low carb!)
Keto Skillet Cookie
Ingredients
- 1 1/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup packed brown sugar golden monkfruit
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup Lilly's semi sweet chocolate chips
- 1/2 cup pecans halves or chopped
Instructions
- Preheat the oven to 350 degrees F. Line a cast iron skillet or deep dish pie pan with parchment paper (a liner for a springform pan works well) Do not skip this step.
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
- Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
- Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
- Press the dough into the lined baking dish. Bake 25-30 minutes until it has browned and lightly set in the center.
- Allow the cookie to cool at least 10 minutes (warm almond flour will always crumble easily). Use the liner to carefully remove the cookie from the skillet. Slice into 12 equal sections and enjoy.
