(Ooey-Gooey!) Chocolate Chunk Keto Skillet Cookie

Two spoons eating gooey chocolate keto skillet cookie with melting vanilla ice cream

(Ooey-Gooey!) Chocolate Chunk Keto Skillet Cookie

Perfectly ooey-gooey, with no aftertaste and speckled with chocolate chunks, this keto skillet cookie is bound to become a favorite!

Course Cookies, Dessert

Cuisine American, Gluten Free, Keto

Keyword almond flour skillet cookie, gluten free skillet cookie, keto chocolate chip skillet cookie, keto skillet cookie

Prep Time 20

Cook Time 30

Chilling Time 1

Total Time 30

Servings slices

Calories 298kcal

Ingredients

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

Special equipment

8-inch cast iron skillet a personal favorite under $15 bucks

Pair it with

(no churn!) vanilla ice cream

Metric - US Cups

Instructions

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).

Notes

*Top Tip!

I personally like to use salted butter and simply skip adding additional salt, as it lends more depth to the flavor (and I clearly love my salted cookies!). If you aren't into the salt, simply use unsalted butter and add a 1/4tsp of kosher salt.

**The Sweetener

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! 🐕

Please note that nutrition facts were estimated with Lily's dark chocolate or dark chocolate chips. But heads up that values can vary widely depending on what you use!

Nutrition