Keto Chocolate Chip Skillet Cookie

Keto Chocolate Chip Skillet Cookie

Keto Chocolate Chip Skillet Cookie – This recipe is based off of my experiment where I attempted to find the best keto chocolate chip cookie recipe. You can read more about that here.

My favourite cookie recipe after much experimentation turned out to be this one. It's become so popular on my blog alongside my original “Chewy Keto Chocolate Chip Cookies” recipe. So I figured.. if everyone loves these two cookie recipes.. why not combine them to get the best of both worlds and make one giant skillet cookie!

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This cookie turned out so tasty. It has the chewy, gooey softness of my current favourite recipe but it still has that thickness to it that my original chewy chocolate chip cookies offered!

Slice it and serve it like cake with a dollop of homemade whipped cream or low carb ice cream and you are definitely in for a treat!

Keto Chocolate Chip Skillet Cookie Ingredients

• Almond Flour – The best “base” flour for any keto cookie recipe. This flour offers the richest flavour and tastes the most like white flour when baked! 
• Coconut Flour – Very important for adding a “lightness” to keto baked goods and improving texture. It works best when combined with a larger quantity of almond flour.
• Allulose Sweetener – A sweetener that's about 70% as sweet as regular white sugar. This sweetener is newer on the market. It's very natural and works best in recipes requiring a “chewy” texture as it acts similar to caramel when wet. It also is great for lightly sweetening keto breads and pastries!
• Sukrin Brown Sweetener – A keto friendly brown sugar replacement. You can also use swerve brown if you can't find this OR simply use 1 tsp blackstrap molasses along with your regular sweetener in place of this sweetener to get the same flavour with minimal added carbs.
• Baking Soda – Helps our cookie to spread slightly and improves the overall texture!
• Xanthan Gum – This is part of what makes this cookie so chewy and soft! Xanthan gum is similar to gluten in that it thickens recipes and provides structure to help hold everything together better so you don't get a crumbly cookie!
• Baking Powder – Just a little baking powder helps give a small amount of rise to our cookie!
• Salt – Add less if using already salted butter!
• Unsalted Butter – This recipe contains more butter than my original chewy chocolate chip cookies recipe as I've found it improves the overall flavour and texture of the cookie!
• Eggs – We use 3 in this recipe as it is one LARGE cookie!
• Vanilla Extract – Highly quality brands do make a difference!
• Stevia Sweetened Chocolate Chips – I love the Krisda brand if you are located in Canada but if you are in the US you can use Lily's, Choc Zero or just regular broken up dark chocolate!

Tools I Used To Make Keto Chocolate Chip Skillet Cookie 

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Mixing Bowl
• 12-inch Cast Iron Skillet
• Spatula
• Whisk

Tips For Making Keto Chocolate Chip Skillet Cookie

• For the chocolate in these cookies I used Krisda stevia sweetened chocolate chips but you can use any chocolate you wish. Use a bar over chocolate chips if you want a more rustic chocolate chip cookie!
• If you don't have the brown sugar replacement called Sukrin then you can also use 1 tsp molasses combined with an equal amount of regular sweetener in place of it. (So 1 tsp molasses + 144g regular sweetener).  Molasses is low on the glycemic index and only adds ~0.7g of carbs to each cookie slice so it's a great replacement that won't cause your insulin to spike..especially because this recipe has added fibre which lowers the effect even more.
   
• This recipe uses MELTED browned butter. Don't use softened! The melted butter helps with the chewiness of these cookies. Even if you don't want to brown your butter, still just melt it before adding the other ingredients.
• If you want the BEST version of this cookie, refrigerate the dough over-night before baking. This allows the cookie to develop more flavour. 
• This cookie is amazing topped with some low carb ice cream or homemade sugar free whipped cream!

How To Store This Skillet Keto Chocolate Chip Cookie

• Store this cookie, covered with plastic wrap at room temperature for up to 3 days OR refrigerate for 4 days. 
• You can also freeze this cookie by slicing and placing the pieces in a tupperware container between layers of wax paper OR freezing in a ziplock bag. Re-heat for 25-30s in the microwave or thaw at room temperature when you'd like to eat it next!

If you'd like a history of my chocolate chip cookies, here's the recipes in order of when I made them:

• Keto Chocolate Chip Cookies for Two
• Keto Chewy Chocolate Chip Cookies
• Keto Chocolate Chunk Cookies
• The Ultimate Keto Chocolate Chip Cookies Guide
• The Best Keto Chocolate Chip Cookies

Keto Chocolate Chip Skillet Cookie Recipe

Serves: 10 large slices

Ingredients:

• 2 1/2 cups almond flour, 280g
• 10 tbsp coconut flour, 70g
• 1 1/2 tsp xanthan gum
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt 
• 1 cup unsalted butter, 240g
• 12 tbsp sukrin brown sugar sweetener, 144g (see tips for how to sub this if you don't have it)
• 10 tbsp allulose sweetener, 100g (or 1/3 cup powdered monkfruit/erythritol sweetener)
• 3 eggs, whisked together, at room temperature
• 2 tsp vanilla extract
• 1/2 cup stevia sweetened chocolate chips, 120g (optional, extra for topping)

Directions:

1. In a bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, xanthan gum, baking soda, baking powder and salt. Set aside.
2. Heat a 12-inch cast iron skillet over medium heat. Add the butter in chunks and occasionally stir it until it's melted.
3. Continue to heat the butter, stirring often until it begins to simmer and eventually gets very foamy and white on top (~5-6min). Continue to stir just until you see it turn a golden brown colour, then immediately (gently) remove it from the heat.
4. Give it a few more occasional stirs, then let your browned butter cool to ~room temperature (where it's still melted but not hot to the touch) before adding the rest of your ingredients.
5. During this time you can also pre-heat your oven to 330*F. 
6. Once your butter has cooled, add the sweeteners and eggs along with the vanilla extract. Whisk everything together using a rubber whisk until it's smooth. 
7. Then add half of your flour mixture from before and stir it until it's completely blended with the wet ingredients. 
8. Add the second half of the flour mixture and stir again, very well, until your batter becomes quite thick.
9. Add the chocolate chips and gently stir them in.
10. Then press your cookie batter evenly into the bottom of the skillet, smoothing out the sides and top.
11. Bake your skillet cookie for ~20min (on a high oven wrack if your oven heats more-so from the bottom up).
12. Let the cookie cool for a bit before slicing and serving with some low carb ice cream! Enjoy your Keto Chocolate Chip Skillet Cookie!

Store this cookie, covered with plastic wrap at room temperature for up to 3 days OR refrigerate for 4 days. 

You can also freeze this cookie by slicing and placing the pieces in a tupperware container between layers of wax paper OR freezing in a ziplock bag. Re-heat for 25-30s in the microwave or thaw at room temperature when you'd like to eat it next!

Watch The Youtube Video Above!

Print Recipe

5 from 1 vote

Keto Chocolate Chip Skillet Cookie Recipe

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert

Keyword: keto chocolate chip cookies, keto skillet cookie

Servings: 10 large slices

Calories: 425kcal

Ingredients

• 2 1/2 cups almond flour 280g
• 10 tbsp coconut flour 70g
• 1 1/2 tsp xanthan gum
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter 240g
• 12 tbsp sukrin brown sugar sweetener 144g (see tips for how to sub this if you don't have it)
• 10 tbsp allulose sweetener 100g (or 1/3 cup powdered monkfruit/erythritol sweetener)
• 3 eggs whisked together, at room temperature
• 2 tsp vanilla extract
• 1/2 cup stevia sweetened chocolate chips 120g (optional, extra for topping)

Instructions

• In a bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, xanthan gum, baking soda, baking powder and salt. Set aside.
• Heat a 12-inch cast iron skillet over medium heat. Add the butter in chunks and occasionally stir it until it's melted.
• Continue to heat the butter, stirring often until it begins to simmer and eventually gets very foamy and white on top (~5-6min). Continue to stir just until you see it turn a golden brown colour, then immediately (gently) remove it from the heat.
• Give it a few more occasional stirs, then let your browned butter cool to ~room temperature (where it's still melted but not hot to the touch) before adding the rest of your ingredients.
• During this time you can also pre-heat your oven to 330*F.
• Once your butter has cooled, add the sweeteners and eggs along with the vanilla extract. Whisk everything together using a rubber whisk until it's smooth.
• Then add half of your flour mixture from before and stir it until it's completely blended with the wet ingredients.
• Add the second half of the flour mixture and stir again, very well, until your batter becomes quite thick.
• Add the chocolate chips and gently stir them in.
• Then press your cookie batter evenly into the bottom of the skillet, smoothing out the sides and top.
• Bake your skillet cookie for ~20min (on a high oven wrack if your oven heats more-so from the bottom up).
• Let the cookie cool for a bit before slicing and serving with some low carb ice cream! Enjoy your Keto Chocolate Chip Skillet Cookie!

Notes

Skillet Cookie Ingredient Links:

• Almond Flour - The best "base" flour for any keto cookie recipe. This flour offers the richest flavour and tastes the most like white flour when baked! 
• Coconut Flour - Very important for adding a "lightness" to keto baked goods and improving texture. It works best when combined with a larger quantity of almond flour.
• Allulose Sweetener - A sweetener that's about 70% as sweet as regular white sugar. This sweetener is newer on the market. It's very natural and works best in recipes requiring a "chewy" texture as it acts similar to caramel when wet. It also is great for lightly sweetening keto breads and pastries!
• Sukrin Brown Sweetener - A keto friendly brown sugar replacement. You can also use swerve brown if you can't find this OR simply use 1 tsp blackstrap molasses along with your regular sweetener in place of this sweetener to get the same flavour with minimal added carbs.
• Baking Soda - Helps our cookie to spread slightly and improves the overall texture!
• Xanthan Gum - This is part of what makes this cookie so chewy and soft! Xanthan gum is similar to gluten in that it thickens recipes and provides structure to help hold everything together better so you don't get a crumbly cookie!
• Baking Powder - Just a little baking powder helps give a small amount of rise to our cookie!
• Salt - Add less if using already salted butter!
• Unsalted Butter - This recipe contains more butter than my original chewy chocolate chip cookies recipe as I've found it improves the overall flavour and texture of the cookie!
• Eggs - We use 3 in this recipe as it is one LARGE cookie!
• Vanilla Extract - Highly quality brands do make a difference!
• Stevia Sweetened Chocolate Chips - I love the Krisda brand if you are located in Canada but if you are in the US you can use Lily's, Choc Zero or just regular broken up dark chocolate!

 

Tips For Making Keto Chocolate Chip Skillet Cookie

• For the chocolate in these cookies I used Krisda stevia sweetened chocolate chips but you can use any chocolate you wish. Use a bar over chocolate chips if you want a more rustic chocolate chip cookie!
• If you don't have the brown sugar replacement called Sukrin then you can also use 1 tsp molasses combined with an equal amount of regular sweetener in place of it. (So 1 tsp molasses + 144g regular sweetener).  Molasses is low on the glycemic index and only adds ~0.7g of carbs to each cookie slice so it's a great replacement that won't cause your insulin to spike..especially because this recipe has added fibre which lowers the effect even more.
• This recipe uses MELTED browned butter. Don't use softened! The melted butter helps with the chewiness of these cookies. Even if you don't want to brown your butter, still just melt it before adding the other ingredients.
• If you want the BEST version of this cookie, refrigerate the dough over-night before baking. This allows the cookie to develop more flavour. 
• This cookie is amazing topped with some low carb ice cream or homemade sugar free whipped cream!
• Store this cookie, covered with plastic wrap at room temperature for up to 3 days OR refrigerate for 4 days. 
• You can also freeze this cookie by slicing and placing the pieces in a tupperware container between layers of wax paper OR freezing in a ziplock bag. Re-heat for 25-30s in the microwave or thaw at room temperature when you'd like to eat it next!

Nutrition

Serving: 1slice (1/10th) | Fiber: 9g | Calories: 425kcal | Fat: 38.4g | Protein: 9.5g | Carbohydrates: 4.9g

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