Perfectly ooey-gooey, speckled with chocolate chunks and finished off with flaky sea salt, this keto skillet cookie is bound to become a favorite easy low carb treat! Added bonus? No sweetener aftertaste, whatsoever.
Chocolate Chunk Keto Skillet Cookie 🍪
An Ooey-Goey Affair!
That’s right, this keto skillet cookie *truly* tastes like an actual cookie. No weird aftertastes or dry dense textures here- just pure cookie delight!
Also, if you’re in a bit of a time pinch, this recipe is a less laborious route to cookie heaven than my (bakery-style!) chocolate chip cookies. And you can either bake the whole thing at once in a cast iron skillet (I love this 8-inch one and its under $15 bucks). Or, alternatively, divide the cookie dough into ramekins, freeze and bake-as-needed.
And at 3g net carbs a slice, let’s just say I’m fairly in love with the macros!
p.s. Be sure to top off with a scoop (or two!) of my no-churn keto ice cream. If you’ve tried it already, you know it stays scoopable even straight out the freezer(!!).
How To Make My Keto Skillet Cookie
Let’s get started with some hard-fast tips that apply to all cookies, be them keto or not! Because you’ll soon find that spending a little extra time prepping your ingredients will take your skillet cookie from good… to supreme.
- Cream the butter until light and fluffy. This is a *big* thing in cookies guys (i.e. the golden rule!) , and there’s no workaround! For best texture you want to cream your butter and the sweetener with your mixer for roughly 10 minutes, scrapping the bowl 2-3 times to ensure no uneven streaks remain.
- Chill your dough. If you don’t, all the hard work you put into making it nice and fluffy will be put to waste, as the butter will be warm and instantly melt. i.e. you won’t get that nice texture and puffed up cookie. 30 minutes will do, but try and do the full hour.
- Dairy free? Not gonna like, this is a tricky one. Shortening (i.e. lard!) is probably the closest sub to butter out there… but you’ll have to cut the amount of butter by 20% as it’s a pure fat. Also do keep in mind that you don’t get that butter taste (which is why even recipes with lard still throw in some butter).
I like a mixture of super fine almond flour (love Anthony’s) and coconut flour (again Anthony’s best taste and texture by a mile!) and a very small touch of konjac powder (i.e. glucomannan) for best crumb and bite. Add a touch of xanthan gum, and we’re golden.
What is konjac powder (i.e. glucomannan)? Short answer, it’s a great substitute to cornstarch for both thickening up sauces and gravy. And it also lends a nice chew and crunch to keto cookies, which you simply don’t get from either almond or coconut flour. p.s konjac is stuff your miracle noodles (shirataki) are made out of!
Can I sub out the konjac? Yes, you can do arrowroot (closest) or even just more coconut flour. The taste was just as good with all three.
Perhaps surprisingly, getting the sweetener right for this keto skillet cookie is even more important than the flours. And, without a doubt, you want to use either allulose (my favorite here because no aftertaste, zero GI and it actually browns!) or xylitol (ensure its not corn derived to avoid tummy troubles).
Now, you can also use an erythritol sweetener (Lakanto’s golden is still my favorite) but do expect a bit of cooling aftertaste and a less gooey texture, particularly when cool (you can always rewarm it though!)
How sweet?! In case you haven’t noticed, keto palates in regards to sweetness are all over the place (I feel mine fluctuates constantly still!). So I’m giving you guys a range of 110-140g (7-9TBS) of sweetener… which is already less than the average 200g in your usual cookies. If you use allulose I suggest using the larger amount as its 70% less sweet than the others.
I also like to add a (totally optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.6g net a serving!). But carbs aside, blackstrap molasses is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. But feel free to leave it out if it ain’t your thing.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
The Keto Chocolate Chips (or Chunks!)
Call me weird, but I don’t like chocolate chips in my cookies. What I like, is an actual chocolate bar broken up into bits. You see, chocolate chips were designed to not melt completely, and I’m all about those chocolate bits melting throughout the skillet cookie. And the darker the chocolate, the more it will melt through!
So I suggest simply breaking up a chocolate bar into bits. Don’t chop it up with a knife, or you’ll end up with powder and flakes which will make your cookies cloudy.
But in the end, just use whatever your taste buds desire (and Lily’s does make awesome sugar free chocolate chips too!).
Whatever you decide. just don’t forget a light sprinkle of flaky sea salt on top, it’ll cut through the chocolate and sweetness beautifully.
Looking for more keto cookies?! Don’t miss out on my famous (bakery-style!) chocolate chip cookies, (actually crisp!) oreos, and incredible toasted-almond shortbread (or try the double chocolate ones!).
(Ooey-Gooey!) Chocolate Chunk Keto Skillet Cookie
- 120 g almond flour
- 16 g coconut flour
- 1 tablespoon konjac powder (i.e. glucomannan) arrowroot powder or more coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt omit if using salted butter*
- 150 g (salted or unsalted!) butter at room temperature*
- 110-144 g allulose to taste (I use the larger amount for allulose and the lower for xylitol or erythritol)**
- 1 teaspoon blackstrap molasses totally optional!**
- 1 teaspoon vanilla extract
- 1 egg
- 85-120 g Lily's Sweets dark chocolate bar or chocolate chips!
- 70 g pecans roughly chopped
- flaky sea salt to garnish
- 8-inch cast iron skillet a personal favorite under $15 bucks
Pair it with
- Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), baking soda, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes). And be sure to scrape down the bowl a couple times to ensure even creaming!
- Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Fold in chocolate chunks (or chips!) and pecan bits. Transfer cookie dough to your skillet (or ramekins), cover with cling film and refrigerate for 1 hour or up to three days.
- Preheat oven to 350°F/180°C and bake for 25-35 minutes, or until set and nice and golden. I've noticed that baking time here varies a lot depending on your oven, skillet type (and size!) and altitude. So be sure to take a peak in the oven from minute 25 to ensure it doesn't overbrown (a known 'issue' with allulose).
- Garnish with flaky sea salt and allow to set for 15 minutes. Top of with vanilla ice cream and enjoy!
- Note that the cookie dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 5-7 minutes more to the baking time).