Keto Skillet Cookie
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Learn how to make the ultimate keto skillet cookie with 6 simple ingredients, and you’ll NEVER see cookies the same way again. I love how it has just 2 grams of net carbs per serving.
My low-carb skillet cookie is proof that keto desserts can taste just as good as the real deal. From the crispy exterior to the gooey center of half-melted chocolate, no one would guess it’s low carb.
I initially tested this recipe using my keto chocolate chip cookie as the base. However, it needed something to give it stability, so I started again, this time using my almond flour cookie recipe as the base, and it baked exactly as intended.
It requires just six simple ingredients and is made in one bowl, so clean-up takes seconds. My partner loves it with a scoop of keto ice cream, but I think it’s perfect as it is.
★★★★★ REVIEW
“Thanks for this recipe. It’s now our “go to” recipe for a sweet treat at least twice a week. It’s yummy, chewy, sweet enough, and VERY easy to make. The only downside is you have to wait ten minutes to eat it! LOL!” – Paula
Table of Contents
Key Ingredients
Here’s what goes into this keto cookie skillet, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond flour. Use blanched almond flour, not almond meal, to ensure the cookie has a light crumb rather than a gritty one. 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 (or else it could make the dough too loose and the cookie spread thin).
- Granulated sweetener of choice. You have several options here. I used a keto brown sugar, which gives the skillet cookie a subtle molasses flavor that’s closer to traditional brown sugar cookies. When I first shared this recipe, I also recommended monk fruit sweetener. I’ve since retested it and found that allulose works so much better, leaving no cooling aftertaste or bitter flavor.
- Egg. Room-temperature eggs prevent butter from firming up during mixing.
- Baking soda. While almond flour doesn’t really rise, a little baking soda helps with structure and stability.
- Chocolate. I like to chop up a sugar-free chocolate bar, so there are pools of chocolate in every bite. Sugar free chocolate chips also work here.
How to make a keto skillet cookie
Step 1- Prep. Preheat the oven to 350F/180C, then 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.
Arman’s recipe tips
- 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 more than 12 minutes. I found that to be the sweet spot for a gooey cookie. At 15 minutes, it starts to firm up too much.
- Amp up the protein. I’ve tested this with swapping out 2 tablespoons of almond flour for vanilla casein protein, and it sneaked in some protein and a hint of vanilla flavor.
- Make mini skillet cookies. If you own mini cast iron skillets (3 or 4-inch ones), make mini skillet cookies. Just check on them around the 6-minute mark.
- Make a half serving. Several readers have asked if this works in a 6-inch skillet, and it does. Just halve the ingredients and reduce the baking time by about 3 minutes.
- Enhance the flavor. While optional, I find one teaspoon of vanilla extract cuts through the sweetness of the chocolate.
- Add mix-ins. I like chopped-up pecans, and my partner loves 2 tablespoons of drippy nut butter drizzled on top.
How to store and reheat leftovers
To store: If you have any leftover cookies, transfer them from the skillet to a sealable container. It will keep for up to one week in the fridge.
To reheat: Either microwave for 30 seconds or heat in the oven at 350°F for 5-6 minutes. If you prefer a thicker, chewier skillet cookie, I love to enjoy it straight from the fridge.
Keto Skillet Cookie
Ingredients
- 1 1/2 cups almond flour blanched almond flour
- 1/2 cup allulose * See notes
- 1/2 cup butter softened
- 1 large egg room temperature
- 1/2 teaspoon baking soda
- 1/2 cup sugar free chocolate chopped, or chocolate chips
Instructions
- Preheat the oven to 180C/350F. Grease a 10-inch cast iron skillet with cooking spray and set aside.
- In a small mixing bowl, whisk all your ingredients, except for your chocolate, until combined. Fold through your chopped chocolate.
- Transfer the skillet cookie dough into the cast iron skillet. Bake for 10-12 minutes, or until the tops are just cooked.
- Remove from the oven and let sit for 10 minutes, before serving.
Notes
Nutrition
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.
Love this recipe! The only problem I have is that mine takes longer than 12 minutes to bake… Is it supposed to be jiggly after 12 minutes? I usually leave it in for 15 but then it gets a little too brown… But still good! Great recipe!
Hi Susan! It kind of depends on how you like your cookies. In testing, I found 12 minutes to be the sweet spot for a gooey cookie with crisp edges. 15 minutes would be a little browner. If you let the skillet cookie set for about 10 minutes, you’ll find that it does firm up quite nicely (called carryover cooking).
love you, baking brother arman! another stellar recipe for the recipe books. you sure know how to create masterpieces ☺️ this cast iron cookie recipe is a true gem. mahalo nui for sharing it with our family. we shall treasure it for many years to come!
blessings to you always,
brewer bakery / wakeupbakeup
@prismaticautomatic 🤎
Thanks so much for sharing your feedback, Prisma- this is one of my favorite low carb desserts to share with friends who can never tell it’s low carb 🙂 Have a great day!
Thanks for this recipe. It’s now our “go to” recipe for a sweet treat at least twice a week. It’s yummy, chewy, sweet enough and VERY easy to make. The only down side is you have to wait ten minutes to eat it! LOL!
I’d never heard of this! Such a cool recipe.
Hi Arman, There’s only the two of us here. Do you think that if I cut the recipe in half, it could work in my 6″ cast iron pan?
Thank you for this yummy looking recipe.
These sound so good. Im going to try them
Please do!