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keto skillet cookie
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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



  • 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!


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!


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