This Keto Skillet Cookie is just like the decadent dessert you’d get at a restaurant, but without all the carbs and sugar! A warm, buttery cookie filled with chocolate chips, it’s a real treat, but you don’t have to feel guilty about indulging!
Keto Chocolate Chip Skillet Cookie
Did you ever think that you could have a big ‘ol chocolate chip skillet cookie while on the keto diet??
That’s why I’m so excited to share this new recipe for our skillet keto cookie cake! It’s amazingly rich and decadent — a warm buttery cookie filled with chocolate chips — and only 3g net carbs per serving!
Yes…you read that right! And yes, the cookie in the photos is really our low carb recipe! Doesn’t it look like the kind you get at a restaurant…you know, just like Applebee’s cookie skillet! Except without all the carbs and sugar!
Check this out…click here to see more of our favorite keto restaurant copycat recipes!
Not gonna lie…it’s pretty much the best thing ever!!
Now just imagine it warm, right out of the oven, with a scoop of low carb ice cream…
OK, enough talking! Let’s make it!
Related: Love chocolate? Try our keto chocolate chip zucchini bread recipe too!
For your convenience in re-creating our keto cookie cake, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
Keto Skillet Cookie Ingredients
- Almond Flour — Or almond meal
- Baking Soda
- Softened Butter — Use unsalted butter, as there is already salt added to the recipe.
- Granulated Erythritol Sweetener — We love Lakanto brand monk fruit sweeteners — if you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase! Swerve is another good option when it comes to baking friendly keto sweeteners.
- Vanilla Extract
- Sugar-free Chocolate Chips — We love Lily’s sugar free chocolate chips!
Kitchen Supplies Used:
Why I Love This Recipe:
- Only 3 grams net carbs per serving
- Tastes just like a restaurant cookie skillet
- Perfect for sharing!
How to Make a Keto Cookie Skillet
Preheat your oven to 325 degrees and lightly grease an oven-proof skillet. It doesn’t have to be cast iron, but it does need to be oven safe.
In a medium mixing bowl, stir together the almond flour, salt, and baking soda.
TIP: For a little something extra, you can also swap out 3/4 cup of the almond flour for unsweetened shredded coconut.
Using a stand mixer or electric hand mixer, cream your softened butter. Mix in the sweetener, egg, and vanilla extract. Next, add your bowl of dry ingredients and mix until you have a thick batter.
Stir in chocolate chips by hand, then spread the batter in your prepared skillet.
Allow it to cool at least 15 minutes before serving. It will continue to firm up as it cools so if cutting to serve in pieces allow it to cool completely.
Bake for 25 minutes, until the cookie starts to turn a gorgeous light golden brown.
NOTE: The cookie will be very soft when removed from the oven. It will seem like it isn’t cooked all the way through, but it really is! Allow the cookie to set for 10-15 minutes to firm up…then dig in!!
What are the best low carb toppings for a keto cookie cake?
This cookie taste amazing on its own, but if you want to take things to the next level, try one of these keto-friendly toppings:
- Sugar free chocolate syrup
- Homemade whipped cream — cream itself is high fat and low in carbs, so if you whip up your own using a touch of sugar substitute, you’ve got keto-friendly whipped cream!
- Keto ice cream — Try our homemade keto vanilla ice cream recipe!
Learn More About Starting Keto
- How many carbs can you eat on keto?
- Keto-friendly Food List
- What is the Keto flu and how to avoid it?
- What is a Targeted Keto Diet?
- 8 Reasons You’re Not Losing Weight on Keto
Free Printable copy of Our Keto Cookie Skillet Recipe:
If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.
Keto Skillet Cookie
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup erythritol or similar sweetener
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
- Preheat the oven to 325°F and lightly grease a 10" oven-proof skillet.
- In a medium mixing bowl, whisk together the almond flour, salt, and baking soda.
- In a large mixing bowl, beat butter until creamy. Add in sweetener, egg, and vanilla extract. Slowly add in bowl of dry ingredients, mixing as your pour, until well combined.
- Stir chocolate chips into batter with a spatula or wooden spoon.
- Scoop dough into skillet and spread to cover. Bake for 25 minutes or until the cookie is a light golden brown. The cookie will be very soft when removed from the oven (it won't seem cooked through - but it is!
- Allow cookie to cool about 10-15 minutes before serving. It will continue to firm up as it cools, so wait until it cools completely to cut if serving in slices.
Pin our Low Carb Skillet Chocolate Chip Cookie on Pinterest:
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