This keto skillet cookie recipe is rich and chocolatey, yet healthy and low carb. Featuring a milk chocolate cookie with sugar free chocolate chips at only 4g net carbs per serving. Baked in the oven with a soft, gooey center to curve any of your sweet tooth cravings!
Who doesn’t love chocolate chip cookies? So, why not make them double chocolate and then make it a skillet keto cookie recipe with ice cream on top?
This keto skillet cookie is so easy to make and delicious. It has great macros per serving bringing it full circle. There’s literally no reason to not make this unless you don’t like chocolate. And if that where the case I just don’t have any more words for you.
How To Make A Keto Skillet Cookie
Making cookies on keto is far more simple than you think. I’ve mastered the skill over the years and if you need any extra help I created a video on YouTube just for you. Let’s break the recipe down to make it as easy as possible for you to make!
- Blanched almond flour
- Coconut flour
- Granulated sweetener
- Cocoa powder or cacao powder
- Beef gelatin powder (optional)
- Heavy cream
- Large egg
- Unsalted butter
First, melt the butter. This will allow time for the butter to cool because you want to avoid placing eggs in hot butter. Not a good idea.
Then, while butter is cooling get together your dry mix. In the dry mix you’ll notice beef gelatin powder. This ingredient is to help create a “gooey” effect to the end result. But, you can skip it all together if you don’t have it on hand. A great substitute is regular store bought gelatin as well.
Now, everything is cool so mix the wet ingredients in there with your butter. The, combine the dry and wet ingredients. The batter will be thick, this is fine.
Cover the cookie dough and allow it to chill for at least an hour in the refrigerator. This is an important step I skipped in the beginning of my career.
Inside a 8 inch cast iron skillet spread out your cookie dough as evenly as possible. Sprinkle a few of the sugar free chocolate chips across the top for good measure. Just in case it’s not chocolate enough, you know?
Bake in the oven for 25-30 minutes. Allow to cool slightly but not too much because you want this to be warm while serving. Don’t skip the keto ice cream either, it’s a must!
How To Store
Storing the leftovers is easy. If you and your family won’t eat the entire thing be sure to slice it before adding the ice cream. You can simply add the cookie to a storage container or wrap in plastic. I have had keto cookies last 2 weeks or more and still be just fine.
Helpful Recipe Tips
- Add more or less chocolate chips if you like. I use Lily’s brand sugar free chocolate chips.
- You can sub regular gelatin for beef gelatin powder. They swap out pretty good but aren’t perfect. Regular gelatin produces a more stiff batter and cookie in the end. But, I do recommend the beef over regular if possible.
- Chill the dough before cooking to allow the flavors to work together properly.
Double Chocolate Chip Skillet Keto Cookie Recipe
- 1/2 cup blanched almond flour
- 1 tablespoon Coconut flour
- 2 tablespoon Cocoa powder
- 1/3 cup granulated sweetener
- 1/2 teaspoon beef gelatin powder
- 2 tablespoon Heavy cream
- 1 large Egg
- 1/4-1/2 teaspoon liquid monk fruit or liquid stevia
- 3 tablespoon Unsalted Butter
- 14 grams sugar free chocolate chips
- Preheat oven to 325ºF and melt your unsalted butter
- Mix dry ingredients of blanched almond flour, coconut flour, granulated sweetener and beef gelatin powder
- Mix wet ingredients of melted butter, heavy cream, large egg and your liquid sweetener of choice
- Combine dry and wet then fold in chocolate chips or sprinkle them across top. Then spread in a 8 inch cast iron skillet.
- Place in preheated oven for 25-30 minutes. Ovens vary so I would begin checking around 17-20 minutes for doneness.
- Cook cookie all the way undercooking will not make the cookie more "gooey"
Helpful Recipe Tips
- Make sure your egg is room temperature. It will make the batter smoother and easier to spread before cooking.
- Add more or less chocolate chips if you like. I use Lily's brand sugar free chocolate chips.
- You can sub regular gelatin for beef gelatin powder. They swap out pretty good but aren't perfect. Regular gelatin produces a more stiff batter and cookie in the end. But, I do recommend the beef over regular if possible.