This Amazing Low Carb Skillet Cookie is keto, gluten free, sugar-free, nut free and in just one decadent bite you feel like your cheating on your sugar-free diet, but you’re not!
What is a Skillet Cookie?
It’s A GIANT COOKIE made in a skillet! A cookie lovers dream! No need to scoop a bunch of little cookies when you just make the entire recipe and dump into a skillet. Easy peasy! You don’t even need to slice it, everyone can just grab a spoon and dig in! Even better is when said Skillet Cookie is gluten free, nut free, sugar free, low carb and Keto, well, that my friends is a low carb/sugar free lovers dream!
Did you ever have this great intention to make something so decadent and delicious, but then it falls through and you’re left starting over? Sometimes that happens, but sometimes, it turns out better than that first intention. Such is the case with this recipe I’m sharing today.
As a busy mom, I’m always looking for simple desserts, ones that take little effort in the kitchen but everyone loves and thinks you spent hours. My orginial plan with this recipe was for the slow cooker. And in fact you could probably still make this in the slow cooker, but it doesn’t come out looking like this pie, more like bars instead.
The cast iron skillet really creates that outer cookie crispness and perfect gooey center. After making this recipe twice in the slow cooker and doing some tweaks with the amounts of flour, I opted to try it a third time in the cast iron skillet and I am so happy I did. Masterpiece right here!
Perfect Chocolate Chip Cookie
Perfect outer edges like a cookie would typically have and the center is all soft and gooey like. I mean this is truly perfection! My entire picky family and even the hubby loved this so much! Even after a few days on the counter the hubby tried a piece and didn’t even warm it up, (what a shame in my opinion!), but still loved every bite.
No lie, this pie stays moist, but it really is awesome reheating a piece in the microwave for 30 seconds and topping with Sugar-Free Whipped Cream and some melted Sugar-Free Chocolate sauce!
Enjoy room temperature or warm with some Sugar-Free Low Carb Vanilla Ice Cream!
Low Carb Chocolate Chip Skillet Cookie
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Low Carb Chocolate Chip Skillet Cookie
Ingredients
- 3/4 cup butter softened
- 4 oz cream cheese softened
- 4 oz sour cream
- 1 cup Sukrin Gold or Swerve Brown sugar
- 1 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia
- 1/4 cup heavy cream
- 2 eggs
- 2 cups sesame flour ( I used Sukrin brand) (200grams) or if no tree nut allergies use almond flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup sugar free chocolate chips
Instructions
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Preheat the oven to 350 degrees F.
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Add your butter, cream cheese, sour cream to a stand mixer and blend until smooth.
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Add the sweetener, vanilla extract, stevia and milk to the mixer and blend until combined. Taste and adjust sweetener if needed.
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Add the remaining ingredients to the mixer, except the chocolate chips. Blend until incorporated then stir in the chocolate chips by hand.
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Grease a 9 inch cast iron skillet and spread the batter into the skillet.
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Bake for 30- 40 minutes or until a toothpick in center comes out clean.
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Remove from oven and allow to cool for 20-30minutes before serving.
Recipe Notes
Brenda's Notes:
- You can sub another sweetener for the Sukrin Gold, but in my opinion the Sukrin is the BEST naturally made brown sugar sub I've found.
- If you don't have vanilla stevia you can skip it or swap it by adding another 1/2 cup of sweetener of choice.
- I've made this twice using sesame seeds instead of the sesame flour and I must say the flour is better. The seeds while you can grind them in a blender, don't provide a smooth texture as using the flour. You can easily swap the sesame flour with almond in this recipe.
- This recipe was originally posted in November 2017 and updated with video in 2018.
- UPDATE NOVEMBER 2018: I recalculated the nutrition because I found that Sukrin has a fantastic sesame flour which contains 15 grams fo fiber and only 6 carbs per 100 grams, making that one the best choice for using sesame flour over other brands.
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Hi, is there a substitute for the Sukrin? I have all ingredients but that. Thanks.
Another sugar-free sweetener you like is fine. I also like Swerve, the confectioners style would work well here.
Looks great but I don’t have that flour. Can I sub something else? Almond, carb quik, etc? Thanks
Yes I mentioned above in my notes that almond flour can be used in place of sesame.
Is there anything out there to substitute the nut products you use, my son has a deathly allergy to all tree nuts,
Thank You
This recipe is tree nut free, not sure what ingredient you are saying has nuts in it?
Almond flour is made from almonds in it therefore a tree nut allergy issue. Which would make it totally incorrect that if that option is used “tree but free” js
My original recipe is using SESAME flour but I offered almond as an option for those obviously without nut allergies.
How did you calculate this as 6 total carbs? The sukrin, flour, and chips alone make it 24 carbs per serving.
If you’re using myfitnesspal.com to calculate the nutrition info, it does not take into account the sugar alcohols in the Sukrin or Swerve. Nor does it take into account the fiber content of the product.
I was taking into account the total carbs per serving listed on the nutrition info on the packages of food.
U minus the fibre and sugar from the carbs to get the net carb amount per serving
What else can be used for the pan besides a cast iron?
You can bake in this a pie plate or an 8 by 8 or 9 by 13 baking dish depending on how thick you want it.
Can coconut flour be used ya think?:) that’s what I have…
You could but you would not need the same amount, maybe just 1/2 cup. If it looks dry when mixing you might need to add another egg.
Can I just say THANK YOU so much?!?!?! I am just starting to adapt to an LCHF lifestyle (I aspire to keto but I’m not there yet) but I am allergic to peanuts and most tree nuts, so most keto-baking recipes I see won’t work for me. I’ve never heard of sesame flour! As far as I know, I’m not allergic to sesame seeds (I’ve had Burger King buns for years with no problem), so I’m going to try this!
Would you say that sesame flour, in general, can work as a 1 for 1 replacement for almond flour in recipes? What I’m most urgently trying to do is come up with a replacement for the homemade Scottish Shortbread cookies I make every year for Christmas (just all purpose flour, rice flour, Kerrygold, and sugar). I was going to try just replacing the sugar with Swerve this year, but I’m thinking maybe I’ll be brave and do a batch with sesame flour…do you think that might work?
I’ve been working with sesame flour for awhile now and yes I do think it can be replaced for almond in the same amounts. Good Luck!
Hi,
Can you tell me resources for peanut/ treenutfree recipes? All I see are coconut and almond everywhere. I recently bought tapioca flour.
Thanks
Most of my recipes are peanut and tree nut. There aren’t many others out there for low carb recipes and that’s why I make my own since my youngest has a tree nut and peanut allergy.
Does this make a thick cookie dough consistency? Or is it soft enough to be mixed in a cheaper model stand mixer?
It’s not very thick so yes I think that would be fine.
Can you sub anything for the Xanthan gum?
You can leave it out.
What does the xanthan gum do?
It really helps with texture so the baked product isn’t crumbly.
This is a 5 star recipe!!! And there are not enough words to thank you 🤗💕. I’ve been eating Low Carb for 3+ years…in search of a decent chocolate chip cookie to have, grain free and sugar free. Then I saw this recipe and decided to try it. Used Almond flour and Monk Fruit sweetener that my sister sends me from Japan and I’ve found works great in baked goodies. Didn’t have the vanilla stevia, so left it out. Added walnuts, cause I love nuts in my cookies. Made it twice and it was beyond wonderful!! Hot, warm, cold 😂😊💕 mmmm chocolate chip cookie!!! Then I got to thinking…why not this recipe for …..cookies!!?! So today I made a batch and they turned out better than perfect! 36 wonderfully scrumptious chocolate chip cookies!! You have made my heart smile so big!!! THANK YOU!! 🤗😊💕💕💕
Thanks so much and great idea to try regular cookie size, I’m going to do the same thing!
Hi what monkfruit brand did you use please?
I followed this recipe exactly, even used a scale to measure ingredients. My cookie came out soggy and not firm at all. I even cooked it longer with no luck. Still soggy after cooking 50 mins. Is it supposed to firm up at all? If so, how do I get it to stiffen up? Thank you!!
It does firm up once it’s been completely cooled.
Ok, great, thanks so much Brenda!!
Can I substitute the THM baking blend? If so, how much? Even a mix of the two. Trying to cut down on all my almond flour use. It’s so calorie dense. Thank you! 😊☺️
I’m not sure how to get my answer from you?
I’m sorry I don’t use the THM baking blend so I have no idea, but maybe just try an equal swap?
I think that this is great to be sugar-free, gluten-free, etc., but 29g if fat is extremely high and that contributes to the calorie count.
What can you use to substitute the cream cheese? Doesn’t sit well with my stomach
Are those fluid ounces or by weight for the cream cheese and sour cream?
In other words, 1/2 cup or 112g?
Thanks ahead of time
by weight
Thank you!
Have you tried cocoa nibs in your recipe? Im havimg trouble finding sugar free chocolate chips but I have the nibs. Thanks! Cant wait to try this!!
Nibs will work in here just fine.
Hi Brenda,
I want to try this recipe but I’m trying to figure out how you calculated the net carbs. The sesame flour brand you linked has 10g carbs (no fiber) per 28 gram serving, so if you used 216 grams of sesame flour in the recipe, that’s 77g carbs total in the recipe, divided by 12 servings is over 6g carbs per serving just from the sesame alone–and another gram or two per serving from the cream cheese/sour cream/heavy cream and chocolate chips–but you list 4 net per serving–help, what am I not understanding??? Thanks!!
The plug in I use is WP Recipe Maker Premium which calculates the nutrition info and seems accurate, at least with most of my recipes. I will double check it and see if I made a mistake in inputting the correct amounts of each item.
I looked over ever ingredient and found that the recipe plug in had substituted the sesame flour with almond flour. So there was a mistake, thank you for questioning it, I appreciate it.
Is there something that can be used as a substitute for the dairy products in this recipe?
You can find vegan cream cheese at Whole Foods. For the heavy cream and sour cream try subbing canned coconut milk, the creamy part on the top. For butter, if you can do Ghee that has very little milk solids in it.
Can you tell me what the texture of this heavenly dessert? This has to be one of the best looking deserts ever!!! You amaze me!!!
Brenda – I follow you on Instagram and have been a fan of your recipes since I started my low carb into keto journey. I can’t say I eat a lot of sweets but when I need one yours is my go to site. I was looking for a treat this morning and this cookie showed up on Instagram! Whoop !
I was just reading all the questions and and answers and can I just say – YOU HAVE THE PATIENCE OF A SAINT 🙏
Have a great day 🌸
T
Thank you Tracey!
Can’t wait to make this tonight!!!! This looks absolutely divine! And I agree with the above comment, you truly are a saint. I shake my head with some of the questions and comments. I’m just truly grateful for the time you put into your recipes and for sharing them with us, I appreciate it so very much!!!! Thank you!
This was so good!
Thanks, going to try this recipe. You state that a serving size is 1 slice. How many slices are you considering for this cookie?
Right under the title shows 12 servings.
I had never heard of Surkin. Thanks for the info about it. I’m looking forward to trying it when it gets here.
You can also use the brown sugar from Swerve which is also delicious.
Reading the comments above, my hats off to you with some of these questions and comments…people need a little more common sense, read the recipe in detail and if your still not sure then dont make the recipe, I cant get over these questions. Brenda I think your recipes are awesome, I follow you on instagram and here on your blog… I am always looking for new ideas with this woe… thank you.
OMG this is sooo good even hubby liked it !!! Give you 10 stars !!
Brenda! So excited! I read through all the comments so I could see how to make this Dairy Free… I saw that we can sub the two items for top part of canned coconut milk- yay! I’m new to this lifestyle- how much/many cans would I sub for the dairy items? Thank you!!
You should use the same amount as the dairy items above.
Thank you!! Making it today!
Absolutely fantastic! I used almond flour, vegan cream cheese, and coconut cream in place of both sour cream and heavy cream making it dairy free!! Super perfect. Thank you!!!