Keto Skillet Chocolate Chip Cookie

This Keto Skillet Chocolate Chip Cookie is the perfect low-carb dessert for those following a keto or low-carb lifestyle. With crispy edges and a gooey center, this giant cookie is baked in a cast iron skillet and is a decadent treat that’s easy to make in just 35 minutes. It’s the ultimate comfort food, minus the carbs!

Why You’ll Love This Recipe

This keto skillet cookie is a game-changer when it comes to low-carb desserts. The combination of almond flour, collagen protein powder, and sugar substitutes creates a soft and chewy cookie with all the flavors you love, without the guilt. The sugar-free chocolate chips melt perfectly in the center, and the crispy edges give it that perfect cookie texture. Whether you’re on a keto diet or just looking for a healthier dessert option, this cookie is a must-try!

Ingredients

• 1 3/4 cups (140g) almond flour

• 2/3 cup (121.33g) brown sugar replacement (e.g., Swerve or Monkfruit)

• 1/3 cup collagen protein powder (see notes)

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (113.5g) butter, melted

• 1 large egg

• 1/2 teaspoon vanilla extract

• 3 ounces (85g) sugar-free chocolate chips (reserve a tablespoon for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 325°F (163°C) and lightly grease a 10-inch oven-proof skillet (does not need to be cast iron).

2. Make the Cookie Dough: In a medium bowl, whisk together the almond flour, brown sugar replacement, collagen protein powder, baking soda, and salt.

3. Add Wet Ingredients: Add the melted butter, egg, and vanilla extract to the dry ingredients. Stir until the dough comes together. Stir in the chocolate chips, reserving a tablespoon of chips for the topping.

4. Transfer to Skillet: Spread the dough evenly in the prepared skillet and sprinkle the reserved chocolate chips on top.

5. Bake: Bake for 20 to 25 minutes, or until the edges are golden brown. The center will be soft and puffed when removed from the oven (it will not seem fully cooked through).

6. Cool and Serve: Let the cookie cool for at least 15 minutes before serving. If you want to cut it into pieces, allow it to cool completely, as it will firm up as it cools.

Servings and Timing

• Servings: 10 servings

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Add Nuts: Stir in a handful of chopped nuts, like walnuts or pecans, for added texture and flavor.

• Use Different Sugar-Free Chips: If you prefer dark chocolate or white chocolate, feel free to swap out the sugar-free chocolate chips for your favorite low-carb options.

• Make It Dairy-Free: Use dairy-free butter or coconut oil to make this cookie dairy-free.

• Add Coconut Flakes: For a tropical twist, stir in unsweetened shredded coconut into the dough.

Storage/Reheating

• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

• Reheating: Reheat in the microwave for 10-15 seconds to soften the center, or in the oven for a few minutes to refresh the crispy edges.

FAQs

Can I use a different sweetener instead of brown sugar replacement?

Yes, you can use other keto-friendly sweeteners such as erythritol or stevia, though it may affect the taste and texture slightly.

Can I make this cookie ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking.

Can I freeze this cookie?

Yes, you can freeze the cookie dough before baking. Once ready to bake, let it thaw in the fridge for a few hours, then bake as directed.

Is this keto skillet cookie gluten-free?

Yes, this recipe is gluten-free, thanks to the use of almond flour and collagen protein powder.

How do I know when the cookie is done?

The edges should be golden brown and the center will be soft and puffed. It may appear underbaked in the center, but it will firm up as it cools.

Can I double the recipe?

Yes, you can double the recipe and bake it in a larger skillet, adjusting the baking time slightly.

Can I use regular flour instead of almond flour?

To keep the recipe keto-friendly, it’s best to stick with almond flour. Regular flour would alter the carb content significantly.

Can I use a different protein powder?

Yes, you can substitute the collagen protein powder with another unflavored protein powder, but the texture and flavor may change slightly.

How do I get the edges crispy?

To achieve crispy edges, make sure you spread the dough evenly and bake until the edges are golden brown. If you prefer even crispier edges, you can bake it a little longer, but be cautious not to burn the edges.

Can I add more chocolate chips?

Of course! You can add more chocolate chips to the dough or top the cookie with extra chips for an even more decadent treat.

Conclusion

This Keto Skillet Chocolate Chip Cookie is the ultimate low-carb dessert that satisfies all your sweet cravings without breaking your diet. It’s easy to make, and the combination of a crispy edge and gooey center makes it the perfect treat for any keto or low-carb enthusiast. Whether you’re enjoying it alone or sharing it with friends, this giant cookie is guaranteed to be a crowd-pleaser!

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