This skillet keto cookie recipe is double chocolate chip cookie. Featuring a milk chocolate cookie with dark chocolate chips made from almond and coconut flour.
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"
Video
Notes
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword keto skillet cookie
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