Ooey gooey, super cinnamon-y and with no aftertaste whatsoever, calling this keto snickerdoodle skillet cookie a must-make is an understatement!
Pssst! Looking for my staple snickerdoodles? Right this way.
Keto Snickerdoodle Skillet Cookie
There’s simply something super (duper) cozy about baking up one big cookie in a skillet… and topping it off with copious amounts of ice cream while still ooey-gooey warm, needless to say.
For the cast iron, because you guys always ask, 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 before I forget, at just 2g net carbs a slice the macros are pretty spot ;).
My one top tip!
Cream your butter very well until it’s light and fluffy. Since we’re using sugar alcohols rather than sugar, it won’t get quite as fluffy or smooth… but! I’ve still noticed a huge difference in the cookies texture wise.
So cream away pretty please, as your cookie dough should look like this (= a skillet cookie that *actually* puffs up!):
Oh, and I’m a bit of a purist when it comes to snickerdoodles and will always advocate for using cream of tartar (as tradition calls!).
Some recipes sub the baking soda and cream of tartar with baking powder (same difference sorta thing in ‘general baking’), but for some reason you don’t quite get the same tangy kick or texture in my opinion.
Perhaps surprisingly, getting the sweetener right for this keto snickerdoodle 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 sweetener. If you use allulose I suggest using the larger amount as its 70% less sweet than the others.
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!
Either way, I prefer to use 1/3 cup of erythritol as opposed to the traditional 3/4 cup in cookies. This lessens the cooling effect if using erythritol and keeps them lightly sweetened.
Oh! And it might just be me over-analyzing things (shocker!), but I found that erythritol version gave me no cooling aftertaste while the cookies were warm (so fresh from the oven or rewarmed slightly).
And… the video story!
(Ultra Cozy!) Keto Snickerdoodle Skillet Cookie
- 120 g almond flour
- 16 g coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 113 g grass-fed unsalted butter at room temperature
- 1/3-1/2 cup allulose erythritol or xylitol, to taste (I use 1/2 cup for allulose & 1/3 cup otherwise)*
- 1 1/2 teaspoon vanilla extract
- 1 egg
For the cinnamon 'sugar'
- 8-inch cast iron skillet a personal favorite under $15 bucks
(And pair it up with!)
- Add almond flour, coconut flour, xanthan gum, baking soda, cream of tartar 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 minute. Add in sweetener and continue to cream until light and fluffy (about 8 minutes). 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.
- Transfer cookie dough to your skillet (or ramekins), cover with cling film and refrigerate for 30 minutes or up to three days.
- Preheat oven to 375°F/190°C, sprinkle cinnamon 'sugar' mix on top and bake for 23-26 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 20 to ensure it doesn't over brown (a known 'issue' with allulose).
- Allow to set for 10 minutes, top off with vanilla ice cream (non negotiable!) and enjoy.
- Note that the cookie dough can be frozen for up to 3 months, and can be baked straight from the freezer (adding 5-7 minutes more to the baking time).