Keto Skillet Cookie

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Don’t skip dessert while dieting when you have this decadent Keto Skillet Cookie you could be eating! A classic chocolate chip cookie without all the crazy carbs and calories. Super easy to make with few ingredients. 

Dessert is such an underrated part of families these days. It can become especially difficult if you yourself are trying to eat healthier. You can’t simply bake some of the classic desserts you are used to.

They are full of carbs and calories that can be so tough to get rid of. That’s why you need to try my Keto Skillet Cookie! 

It is the perfect addition to your keto dessert recipe list. This such a delicious treat to wrap up a skillet night. You can make my Keto Unstuffed Pepper Skillet or my Italian Keto Ground Beef Skillet, then end the night with this recipe.

You can really turn this into a fun weekend dinner plan with the whole family. Everyone is sure to be happy and full when all is said and done!

How to Make Keto Skillet Cookie

1. Oven and pan prep - Preheat oven to 325 and grease up an oven-proof skillet.
2. Dry ingredients - Mix together almond flour, coconut, salt and baking soda.
3. Wet ingredients - Cream butter in a bowl, then add sweetener, egg and vanilla. Combine and add to the dry ingredients. Finish by adding chocolate chips.
4. Bake - Add mix to skillet and bake for 25 minutes. Let it set for 15 minutes. It will not look finished when removed, but will continue to cook and firm in the skillet. Enjoy!

Tips and Variations

• Storage - Store in a sealed container in the pantry for up to 3 days. Store in the fridge in a sealed container for up to 1 week. Store in an airtight container for up to 2 months in the freezer. 
• Reheating - Reheat using the microwave or oven. 
• Add more ingredients - If you want to mix up the flavor or texture of this cookie, you can toss in some other ingredients. For example, chopped walnuts, pecans, or almonds would be a great idea! Some dried berries such as blueberries, strawberries, blackberries, etc. would also be a delicious idea. Unsweetened, organic coconut is another fun choice.
• Use other flavors of sugar free chocolate chips - You don’t have to stick with the usual chocolate chip. If desired, you can use white chocolate chips, caramel, butterscotch, etc. 
• Make it into normal cookies - Instead of baking these in a skillet, roll out the dough on baking sheets covered in parchment paper. Bake them at 350 for about 12 minutes or until golden brown on the edges. 
• Make it vegan - You can make this skillet cookie vegan by using a flax egg in place of the egg and vegan butter. A pretty easy swap out, honestly. 

Common Questions About Keto Skillet Cookie

How to Make Mini Skillet Cookie?

Simply use a smaller skillet or even a skillet that’s got fun shapes in it! I’ve even used one of those skillets that has the separate sections for pancakes. As long as you have a cast iron skillet, you should be able to use it for this cookie recipe. Just be sure it’s filled appropriately or it might not turn out right.

What I mean by that is, you may have to adjust the times, depending on the thickness and overall size you have the cookies at. You don’t want to cook them at the same temperature and time as the original recipe since it might not be the same.

Can You Freeze a Skillet Cookie?

As long as the cookie has cooled completely, it can store in the freezer for several weeks! Use a freezer bag or an airtight container to keep this cookie protected for as long as you have it stored. I wouldn’t keep it past 3 months, as this is a pretty good rule of thumb to follow. You can definitely eat it past that, I just don’t as foods rarely taste very good beyond that point.

Keto Skillet Cookie

• 1 1/4 cups almond flour
• 3/4 cups shredded coconut or you can also use more almond flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter softened
• 1/2 cup granulated Swerve Sweetener
• 1 large egg
• 1/2 tsp vanilla extract
• ½ cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 325 degrees and lightly grease an oven-proof skillet – does not have to be cast iron.
2. In a medium mixing bowl, stir together the almond flour, coconut, salt and baking soda
3. In a large mixing bowl, beat butter until creamy. Add in sweetener, egg and vanilla extract. Once fully mixed, add in almond flour mixture until well combined.
4. Stir in chocolate chips
5. Spread dough in skillet and bake for 25 minutes, until light golden brown.
6. Cookie will be very soft when removed from oven (it won't seem cooked through- but it is)
7. 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.
8. Enjoy! Serve with sugar free ice cream or sugar free whipped cream.

If you enjoyed this Keto Skillet Cookie or have questions, please let me know in the comment section below or even on social media!   

More Keto Dessert Recipes You Might Like:

• Keto Peppermint Dip
• Keto Chocolate Mousse
• Keto Pumpkin Mousse
• Keto Banana Pudding
• Keto Edible Cookie Dough