If you love a warm, gooey chocolate chip cookie but you are eating low carb or keto, this recipe is going to make you very happy.
This low carb chocolate chip skillet cookie is everything you want from a classic skillet cookie, just made without the sugar and regular flour. It comes out golden on the edges, soft in the middle, and full of chocolate in every bite.
It is made with almond flour and a sugar free sweetener, so it fits easily into a low carb or keto lifestyle without feeling like a compromise. You really do not have to give up dessert to stay on track.
The whole thing bakes in one skillet, which also means very little cleanup. You can serve it straight from the pan while it is still warm, and if you want to go all the way, a scoop of sugar free vanilla ice cream on top is a great idea.
It is a simple recipe with straightforward steps, and the result is genuinely good. Keep reading to see exactly how to make it.
Why You’ll Love This Recipe
It Tastes Like the Real Thing – Thanks to the brown sugar erythritol and sugar-free dark chocolate chips, this skillet cookie tastes rich, sweet, and indulgent without any of the sugar that would kick you out of ketosis.
Almond Flour Keeps It Low Carb – Using almond flour instead of regular flour is what makes this recipe work on a keto diet, and it also gives the cookie a soft, slightly dense texture that is honestly really satisfying.
The Warm and Gooey Center Is Next Level – Baking it in a cast iron skillet means the edges get golden and crisp while the center stays soft and melty, which is exactly what a great cookie should feel like.
Ingredients
- 2 cups Almond Flour
- 1/3 cup Brown Sugar Erythritol
- 1/4 cup Unsalted Butter, melted
- 1 large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup Sugar-Free Dark Chocolate Chips
- Sugar-Free Vanilla Ice Cream (for serving, optional)
How to Make
Step 1
Preheat oven to 350°F. Grease an 8-inch cast iron skillet or oven-safe skillet with butter.
Step 2
In a large bowl, stir together the melted butter, brown sugar erythritol, egg, and vanilla extract until well combined and smooth.
Step 3
Add the almond flour, baking soda, and sea salt. Mix until a thick, uniform cookie dough forms. Fold in the sugar-free dark chocolate chips, reserving a small handful for the top.
Step 4
Press the dough evenly into the prepared skillet. Scatter the reserved chocolate chips across the surface and press them in lightly.
Step 5
Bake for 20 to 24 minutes, until the edges are golden brown and set but the center still looks slightly soft. The center will firm up as it cools.
Step 6
Let the skillet cookie cool for 10 minutes. Serve warm directly from the skillet, scooped with a spoon and topped with sugar-free vanilla ice cream if desired.
Helpful Tips
Use Room Temperature Egg
Pull your egg out of the fridge about 20 to 30 minutes before you start. A cold egg can make the melted butter seize up and turn clumpy when you mix them together.
Room temperature ingredients blend more smoothly, which gives you a better dough consistency from the start. It’s a small thing that actually makes a difference here.
Press the Dough Evenly Into the Skillet
When you transfer the dough into the skillet, use your fingers or the back of a spatula to press it into an even, flat layer all the way to the edges. If the center is thicker than the edges, the outside will overbake before the middle sets.
Spending 30 extra seconds on this step is worth it. An even layer means the whole cookie bakes at the same rate and you don’t end up with burnt edges and a raw center.
Mix the Erythritol In Well
Brown sugar erythritol can sometimes sit at the bottom of the bowl if you don’t stir it long enough with the butter and egg. Take an extra minute to really mix the wet ingredients until the sweetener is fully dissolved and the mixture looks smooth.
This helps the sweetener spread evenly through the dough so every bite tastes the same. Clumps of undissolved erythritol can create a slightly crunchy or grainy texture in spots.
Frequently Asked Questions
Can I use a regular skillet instead of cast iron?
Yes, any oven-safe skillet will work here. Just make sure it is 8 inches wide so the dough spreads and bakes evenly.
If you only have a larger skillet, the cookie will be thinner and will bake a little faster, so start checking it around the 17 to 18 minute mark.
Can I substitute the brown sugar erythritol with a different sweetener?
You can use any granular keto-friendly sweetener you like, such as allulose or a monk fruit blend. Just stick to the same amount listed in the recipe.
Keep in mind that erythritol gives the best brown sugar flavor here, so if you switch it out, the taste might be slightly different but the texture should still turn out well.
Low Carb Chocolate Chip Skillet Cookie
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease an 8-inch cast iron skillet or oven-safe skillet with butter.
- In a large bowl, stir together the melted butter, brown sugar erythritol, egg, and vanilla extract until well combined and smooth.
- Add the almond flour, baking soda, and sea salt. Mix until a thick, uniform cookie dough forms. Fold in the sugar-free dark chocolate chips, reserving a small handful for the top.
- Press the dough evenly into the prepared skillet. Scatter the reserved chocolate chips across the surface and press them in lightly.
- Bake for 20 to 24 minutes, until the edges are golden brown and set but the center still looks slightly soft. The center will firm up as it cools.
- Let the skillet cookie cool for 10 minutes. Serve warm directly from the skillet, scooped with a spoon and topped with sugar-free vanilla ice cream if desired.