Best Keto Chocolate Chip Cookie

This Keto Skillet Cookie has exceeded all expectations! From the moment I mixed the high-quality ingredients together, I knew I was in for a treat. I highly recommend giving this recipe a try; it's bound to become a staple in your keto dessert repertoire!

Baking the cookie in a skillet brought a rustic charm to the entire process. The edges developed a perfect golden-brown crust that provided a delightful crunch, which contrasted wonderfully with the soft, warm center. 


– Almond flour – Shredded coconut (or additional almond flour) – Baking soda – Salt – Butter (softened) – Granulated Swerve Sweetener – Egg – Vanilla extract – Sugar-free chocolate chips

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.


Stir in chocolate chips Spread dough in skillet and bake for 25 minutes, until light golden brown.


Cookie will be very soft when removed from oven (it won't seem cooked through- but it is)


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. Then with sugar free ice cream or whipped cream.


Before you scoop the dough onto your cookie sheet, make sure to chill it for at least 30 minutes. This will prevent the cookies from spreading too much while baking.


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