Low Carb Skillet Cookie

This low carb skillet cookie is a fantastic dessert to share! It's a sugar free, gluten free, dairy free, and keto friendly recipe!

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I'm sure you all know by now how much I love Carolyn Ketchum's books - well... she's released another one! It's a huge book with over 150 recipes: The Ultimate Guide to Keto Baking!

Unless you're a really confident low carb baker (which I am not!) you'll really benefit from this book. The introduction alone is a fascinating read - and utterly comprehensive! There are a TON of recipes that I wanted to try out - even down to the recipe on the front cover! In fact I immediately went and ordered those low carb sprinkles from Amazon!

My 8-year old son joined me looking through the book, and when he saw the recipe for chocolate chip skillet cookie, that was game over for him - he had decided what I would make! 

With Carolyn's permission I am reproducing the recipe here, but all photos are my own. 

How to Make a Low Carb Skillet Cookie

In a stand mixer, whisk together almond flour, shredded unsweetened coconut, brown Swerve, regular sweetener (I used Lakanto), baking soda and salt. I have only just discovered the brown Swerve and recently used it for my Pecan Pie Brownies!

Add some melted coconut oil, an egg, and vanilla extract and beat on a low speed until combined. Add in some low carb chocolate chips (I was all out of Lily's Baking Chips so I used the Know Better chips instead. They're zero carb, sweetened with allulose, and you can buy them from Netrition). 

Stir to combine, then press the mixture into a greased cast iron skillet. 

Bake in a preheated oven for 20 minutes or until light golden brown. 

Let cool a little before serving. You can either cut it into slices or just let everyone dig in! 

You can also add some low carb vanilla ice cream and/or chocolate syrup or glaze to serve - and yes, there are recipes in the book for those too!

In my opinion this dessert is best eaten warm, but if you do have any left over, crumble it up and make it into a low carb ice cream topping! 

Next up on my list? The Boston Cream Poke Cake and the Classic Yellow Birthday Cake. It has to be someone's birthday somewhere, right?

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Skillet Cookie

4.60 from 10 votes

This low carb skillet cookie is a fantastic dessert to share!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Makes: 8 Servings

Net Carbs: 4

Calories: 307

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1¼ cups almond flour
• ¾ cup unsweetened coconut flakes
• ⅓ cup Brown Swerve Sweetener
• ⅓ cup Lakanto
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup coconut oil melted and cooled
• 1 egg
• ½ teaspoon vanilla extract
• ⅓ cup low carb chocolate chips

Equipment

• Bob's Red Mill, Unsweetened Flaked Coconut, 12 oz 
• Le Creuset Signature Iron Skillet, 11-¾-Inch, Caribbean

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 325F.
2. In a stand mixer, whisk together almond flour, shredded unsweetened coconut, brown Swerve, Lakanto, baking soda and salt.
3. Add the melted coconut oil, an egg, and vanilla extract and beat on a low speed until combined.
4. Add in some low carb chocolate chips and stir to combine. Press the mixture into a greased cast iron skillet.
5. Bake for 20 minutes or until light golden brown.
6. Let cool a little before serving.

Nutrition

Calories: 307kcalCarbohydrates: 7gProtein: 6gFat: 30gSaturated Fat: 19gCholesterol: 20mgSodium: 224mgFiber: 3gSugar: 1gNet Carbs: 4g

Notes

4g net carbs per serving (one eighth of the recipe).

You can also add some low carb vanilla ice cream and/or chocolate syrup or glaze to serve - and yes, there are recipes in the book for those too!

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.