Everyone loves my keto chocolate chip cookies recipe, so I wanted to do an experiment. Would these cookies make a great giant keto skillet chocolate chip cookie? Turns out they might be even better ??
Keto Skillet Chocolate Chip Cookie Baking Tips
First, start off by mixing all of the dry ingredients together. I actually use Almond Meal (which you can buy from Coles and Woolworths), so it’s technically not called almond flour, but they must be very similar as this certainly doesn’t look like its got any husk left over from the almonds.
Next, you add in the chocolate chips once you’ve added in the butter, eggs and erythritol. It should be a slightly wet mixture. If the mixture is too hard at this stage, you can always experiment by adding a Tbsp of water at a time to loosen things up. You shouldn’t need to, but depending on the fat content in the almond flour you use, it might be a good alteration.
I love using my cast iron skillet. This is a 20cm version and its perfect for frying steaks, or anything that requires even constant heat. In this case, the cast iron acts as a great oven type material and cooks the cookie so evenly, it will make you want to cook everything in it!
Spreading out the cookie dough in the skillet requires a little patience, but I used a rubber spatula for this one, and it turned out great.
I mostly use Lilly’s Chocolate Chips when I can get them, however, if you live in Australia, simply cutting up Lindt 90% dark chocolate will work the trick, and its almost just as low carb as any unsweetened bakers chocolate out there.
This is what your keto skillet chocolate chip cookie should look like. I used some Keto Ice Cream to serve this cookie, and a drizzle of dark chocolate ganache (which is equal parts 90% Lindt dark chocolate and heavy whipping cream tempered to create a thick sauce).
Baking Tip!
I have used a 20cm (8 inch) well-seasoned skillet for this recipe. You can also line the skillet with strips of parchment paper if you are unsure about the seasoning of your skillet.
Keto Skillet Chocolate Chip Cookie
Ingredients
- 170 g Almond Flour 1 1/2 cups
- 130 g Erythritol (SoNourished) SoNourished, 4.5 oz – 3/4 cup
- 1/2 tsp baking powder
- 1/4 tsp Salt
- 100 g Salted Butter 3.5 oz – 1/2 cup
- 1 tsp Vanilla Extract
- 1 Large Egg 50g / 1.7 oz
- 90 g Sugar Free Chocolate Chips 3oz – 3/4 cup
Instructions
- Preheat your oven to 180C (355 F). Microwave the butter for 30 seconds to melt, but it shouldn’t be hot.
- Place the butter into a mixing bowl and beat with the erythritol. Add the vanilla and egg, mix on low for another 15 seconds exactly.
- Add the almond flour, baking powder and salt. Mix until well combined.
- Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
- Press the dough into a 20cm buttered cast iron skillet, making sure it is as level as possible
- Place the skillet in the oven for 30 minutes, or until golden brown on top.
- Remove from the oven and let it cool. Serve with keto ice cream and a basic dark chocolate ganache. Keep in an airtight container for up to 7 days.
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Brenda Jackson says
I love the Skillet Chocolate Cookie recipe. It tastes great and browns up really well. This is my new go-to recipes for chocolate chip cookies. The only change I made was to add a hand full of chopped pecans.
FatForWeightLoss says
Thanks Brenda!
KellyL says
Not sure what we did wrong. Hubby made this for us today after lunch using a Monkfruit/erythritol blend, and my skillet seems pretty buttery, but the cookies aren’t sticking together. It crumbles like dry sand. :(. It seems like it would make a great cheesecake base though. Your recipe only calls for one egg. I am wondering if we should have increased that by 1-2 eggs.
FatForWeightLoss says
Hi Kelly,
This recipe is exactly the same as my chocolate chip cookie recipe, but just in 1 large cookie. Did you measure the almond flour?
Kelly says
I thought the same thing. Guessing maybe hubby didn’t measure it correctly. I will give it a go myself next time.
Venus Childress says
Thank you for the recipe Aaron.
It’s probably really yummy, but mine was overbaked at 30 minutes. Also, I forgot about the cooling effect of erythritol. ?
I may try the recipe again with a sitter bake time and different sweetener, not stevia.
FatForWeightLoss says
Interesting Venus, thanks for the feedback. At what time did yours turn golden brown on top?
Yolanda says
Can I substitute for stevia?
FatForWeightLoss says
No, they will not flatten.
Andrea Charley-Medina says
Can you replace the xanthan gum with a ground flax seed, chia seed, psyllium mix? It’s a mix I used when making GF bread in place of Xanthan gum.
FatForWeightLoss says
Yes, you can, but you will need to experiment.
Effie Papaioannou says
in case anyone was wondering, halving the recipe or using shards of dark chocolate chips worked just fine for me! 18 mins bake in a non stick small pan. Also added some coarse salt on top for flavor and texture 😀 thanks for the recipe!
Pernella Rodriguez says
Can I use powdered erythritol instead? If so would it be the same amount as granular?
Lori Hatinen says
How long would I bake them if using small single serve cast iron pans?
FatForWeightLoss says
Around 10 minutes.
Lori Hatinen says
Thank you
Marcella Moussally says
Do you have to use a cast iron skillet? I’ve got a non stick square pan.
FatForWeightLoss says
Hi Marcella, Non stick cookware is fine! Just make sure it can go in the oven 🙂
Paloma Ruano says
What if I have to use coconut flour how much do I use
FatForWeightLoss says
1/4 of the amount