This Amazing Low Carb Keto Skillet Cookie is gluten free, sugar-free, nut free and in just one decadent bite you feel like your cheating on your sugar-free keto diet, but you're not! Just 4g net carbs per serving, perfect for those on a ketogenic diet or those living a low carb lifestyle!
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 chocolate chip cookies when you just make the entire cookie dough 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 to the delicious warm cookie! Even better is when said low carb skillet cookie is gluten free, nut free, sugar free, and keto; that my friends is a sugar free lovers dream!
This is a perfect low-carb dessert for those with tree nut allergies like my youngest son. You can bring this giant chocolate chip cookie recipe to a party without worry of cross contamination.
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.
How to Make a Keto Skillet Chocolate Chip Cookie
Preheat the oven to 350 degrees F.
Add your unsalted butter, cream cheese, sour cream to a stand mixer or large bowl and blend until smooth.
Add the sweetener, vanilla extract, stevia and cream to the mixer and blend until combined.
Taste and adjust sweetener if needed.
Add the remaining ingredients to the mixer, except the chocolate chips. Blend until incorporated then stir in the chocolate chips by hand.
Grease a 9 inch cast iron skillet and spread the batter into the skillet.
Bake in a preheated oven for 35- 40 minutes or until a toothpick in center comes out clean and it's got a nice golden brown colour.
Remove from oven and allow to cool for 20-30minutes before serving.
As a busy mom, I'm always looking for simple dessert recipes, 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 a cast-iron skillet and I am so happy I did. Masterpiece right here!
The whole family was won over with the best keto chocolate chip skillet cookie they have ever had!
Perfect Keto 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.
Enjoy room temperature or warm with some Sugar-Free Low Carb Vanilla Ice Cream!
Can I Change the Sweetener?
Yes if you don't have Sukrin Gold, you can sub another low-carb brown sugar sweetener. Brown Swerve sugar sub is wonderful as well. Monk fruit is another great option.
If you'd like to replace the teaspoon vanilla liquid stevia with another sweetener, please use my Sweetener Guide & Conversion chart to help you determine how much to use.
Can I Swap Sesame flour with Almond Flour?
Yes, you can easily swap the sesame flour with fine almond flour in this recipe.
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.
More Keto Desserts
Low Carb Chocolate Chip Skillet Cookie
Low Carb Chocolate Chip Skillet Cookie
- ¾ cup unsalted butter softened
- 4 oz cream cheese softened
- 4 oz sour cream
- 1 cup Sukrin Gold, packed or Swerve Brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla liquid stevia
- ¼ cup heavy cream
- 2 eggs
- 2 cups sesame flour (or 200grams) or if no tree nut allergies use almond flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup sugar free chocolate chips or dark chocolate chunks
- Preheat the oven to 350 degrees F.
- Add your butter, cream cheese, sour cream to a stand mixer and blend until smooth.
- Add the sweetener, vanilla extract, stevia and cream to the mixer and blend until combined. Taste and adjust sweetener if needed.
- Grease a 9 inch cast iron skillet and spread the batter into the skillet.
- Bake for 35- 40 minutes or until a toothpick in center comes out clean.
- Remove from oven and allow to cool for 20-30minutes before serving.
- 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 of fiber and only 6 carbs per 100 grams, making that one the best choice for using sesame flour over other brands.
- 4 net carbs per serving