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4.34 from 12 votes

Low Carb Chocolate Chip Skillet Cookie

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 servings
Calories 258kcal
Author Brenda Bennett | Sugar-Free Mom



  • 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.
  • 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 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. 


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 ½ 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.


Serving: 1slice | Calories: 258kcal | Carbohydrates: 7g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 364mg | Potassium: 81mg | Fiber: 3g | Vitamin A: 580IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.2mg