Name: Keto Skillet Cookie
Prep time: 2 min
Cook time: 12 min
Total time: 14 min
Cuisine: American
Ingredients: 1 1/2 cups blanched almond flour; 1/2 cup allulose (or brown sugar substitute); 1/2 cup butter, softened; 1 large egg, room temperature; 1/2 teaspoon baking soda; 1/2 cup chocolate, chopped

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This Keto Skillet Cookie is a rich, gooey, and indulgent dessert that’s low in carbs but high in flavor. Made with just 6 simple ingredients and baked to golden perfection in a cast iron skillet, this cookie is crisp on the edges and soft in the center. With only 3 net carbs per serving, it’s a keto-friendly treat that feels anything but restrictive.

Why You’ll Love This Recipe

This skillet cookie is a game-changer for anyone following a keto or low-carb lifestyle. It’s quick to make, uses everyday ingredients, and doesn’t sacrifice flavor or texture. The almond flour gives it a deliciously nutty base, while the chopped chocolate melts into pools of rich sweetness throughout. Whether you serve it warm straight from the skillet or chilled for a denser bite, it’s a satisfying dessert that everyone will love—keto or not.

Keto Skillet Cookie

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

blanched almond flour
allulose (or brown sugar substitute)
butter, softened
large egg, room temperature
baking soda
chopped chocolate (sugar-free or keto-friendly)

Directions

Preheat oven to 350°F (180°C). Grease a 10-inch cast iron skillet with cooking spray.
In a small mixing bowl, whisk together almond flour, allulose, butter, egg, and baking soda until a dough forms.
Fold in the chopped chocolate until evenly distributed.
Press the dough evenly into the prepared skillet.
Bake for 10–12 minutes, or until the top is just set and lightly golden.
Remove from oven and allow to cool in the skillet for 10 minutes before serving.

Servings and timing

This recipe makes 12 servings.
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes

Variations

Add Nuts: Stir in chopped pecans or walnuts for added crunch.
Coconut Twist: Add unsweetened shredded coconut to the dough for extra texture.
Flavor Boost: Mix in a splash of vanilla extract or a pinch of cinnamon.
Single Serve: Divide dough into ramekins for individual cookie skillets.
Peanut Butter Swirl: Drizzle in a tablespoon of peanut butter before baking.

Storage/Reheating

To Store: Transfer leftover cookie from the skillet into an airtight container. Store at room temperature or in the fridge for up to 2 weeks.
To Reheat: Warm individual servings in the microwave for about 30 seconds or in a preheated oven until heated through.
To Enjoy Cold: For a denser, chewier texture, eat directly from the fridge—it’s delicious both ways.

FAQs

Is almond flour the same as almond meal?

No, almond flour is made from blanched, finely ground almonds, while almond meal is coarser and includes almond skins. Use almond flour for the best texture.

Can I use erythritol instead of allulose?

Yes, but erythritol may result in a slightly different texture and cooling effect. Allulose provides the best soft-baked finish.

What kind of chocolate should I use?

Use chopped sugar-free chocolate bars or keto-friendly chocolate chips. Look for options sweetened with stevia or monk fruit.

Can I make this without a cast iron skillet?

Yes, you can bake it in any oven-safe 9- or 10-inch dish or pan. Adjust baking time as needed.

Can I make this dairy-free?

Yes, use a dairy-free butter substitute. Make sure your chocolate is also dairy-free.

How do I know when it’s done baking?

The edges should be golden, and the center should look just set. It will continue to cook slightly as it cools.

Can I freeze this cookie?

Yes, slice into portions and freeze in an airtight container for up to 2 months. Thaw and reheat as desired.

What’s the best way to serve this?

Serve warm with a scoop of keto-friendly vanilla ice cream or enjoy chilled for a chewy cookie experience.

Can I double the recipe?

Yes, just use a larger skillet or divide into two skillets and adjust baking time slightly.

What makes this keto?

The use of almond flour and allulose keeps the carb count low while providing a satisfying dessert that fits within a ketogenic diet.

Conclusion

This Keto Skillet Cookie is the perfect quick and easy dessert for low-carb lifestyles. With its soft, warm center and crisp edges, it delivers everything you love about cookies—without the carbs. Whether you serve it for a family dessert or enjoy it solo straight from the skillet, it’s a delicious and guilt-free treat that will become a regular in your keto recipe collection.