Low-Carb Chocolate Chip Cookie Skillet (Keto-Friendly)
A warm, gooey skillet cookie made with almond flour, sugar-free chocolate chips, and love. Low-carb, keto-friendly, and topped with optional Keto vanilla ice cream! (2g Net Carbs, 5g Carbs)
Equipment
- Medium mixing bowl
- Whisk
- Rubber Spatula
- 8-inch cast iron skillet or oven-safe pan
- Oven
Ingredients
Dry Ingredients:
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter melted
- ⅓ cup sugar-free sweetener like erythritol or monk fruit
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- ½ cup sugar-free chocolate chips divided
- Optional Topping:
- Keto vanilla ice cream store-bought
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease your skillet with butter or oil and set it aside. Your kitchen is about to smell irresistible, friend.
- Mix the Dry Ingredients: Grab a medium mixing bowl and whisk together almond flour, baking soda, and salt. Set that dry magic aside for now.
- Work the Wet Ingredients: In another bowl, combine the melted butter and sugar-free sweetener. Stir until smooth, then whisk in the egg and vanilla extract. It should already smell heavenly.
- Bring it Together: Slowly fold the wet ingredients into the dry ingredients using a rubber spatula. Stir until it forms a dough—but don’t overwork it! Toss in most of the chocolate chips, saving a handful for later.
- Skillet Action: Press the dough evenly into your skillet. Sprinkle the rest of the chocolate chips on top for that ooh-la-la finishing touch.
- Bake to Perfection: Bake for 15-18 minutes, or until the edges are golden and calling your name. The center should look slightly underbaked for that gooey vibe.
- Cool (a Little) & Devour: Allow the cookie to cool for 5-10 minutes. It’s hard to wait, I get it—but trust me, this helps it hold its shape. Scoop on that Keto vanilla ice cream (if desired) and grab a spoon, because it’s time to dig in!
Notes
- Make It Yours: Feeling fancy? Add a pinch of cinnamon, a dash of espresso powder, or even some chopped nuts for bonus flavor.
- Storage: If there are any leftovers (I’d be impressed!), cover the skillet and store it in the fridge for up to 3 days. Reheat in the oven or microwave for gooey goodness.
- Pro Tip: Don’t skip the cooling step. I know it’s hard, but patience is a virtue, especially when gooey perfection is on the line.