When you want homemade cookies but don’t feel like forming individual dough balls, this keto-friendly chocolate chip skillet cookie is the perfect shortcut. You mix the dough, press it into one pan, and bake—no trays, no scooping, no fuss.
The result is a thick, gooey, golden cookie with crisp edges and a soft center. It’s somewhere between a classic chocolate chip cookie and a dessert bar, and it holds its shape once cooled for easy slicing.
All the Comfort of Cookies, Half the Effort
Baking a full batch of individual cookies is great for presentation, but sometimes the goal is something easy and fast. This skillet version keeps all the flavor and texture while cutting down on steps.
The dough mixes quickly in one bowl using common low carb ingredients like almond flour, sugar-free chocolate chips, and a blend of xanthan gum for chewiness. Room temperature butter helps everything cream smoothly, and a single egg keeps the dough tender but not cakey.
Once baked, the cookie firms up as it cools—so don’t be tempted to cut into it too soon. Give it at least 40 minutes after baking for clean slices and a perfect bite.
What to Eat with a Skillet Cookie
This large cookie is best served warm or at room temperature. You can enjoy it plain or add a few finishing touches:
- A scoop of keto cookie dough ice cream
- A drizzle of melted sugar-free chocolate
- A cold glass of almond milk
- A dusting of low carb powdered sweetener
- Toasted chopped walnuts or pecans on top
It’s great for serving straight out of the pan with a few spoons or cutting into slices like a pie.
Storage and Leftovers
If you have leftovers, let the cookie cool completely before storing. Cover the pie plate tightly with plastic wrap or transfer slices to an airtight container. Keep at room temperature for up to three days or refrigerate for up to five days.
To reheat, warm a slice in the microwave for about 10–15 seconds to bring back the soft texture. You can also serve it cold if you prefer a firmer, bar-like feel.
A Cookie You’ll Make More Than Once
This keto-friendly chocolate chip skillet cookie is a great option when you’re short on time or energy but still want something warm, sweet, and homemade. There’s no compromise on taste or texture—just a different way to get to the same delicious result.
Make it once, and it’ll likely become a regular go-to when cravings hit.
Chocolate Chip Skillet Cookie (Keto-Friendly)
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup low carb granular sweetener
- ½ teaspoon xanthan gum
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 egg
- 1¼ cups almond flour
- ½ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream the butter and sweetener with a hand mixer for 30–40 seconds.
- Add xanthan gum, baking powder, and vanilla. Mix again.
- Add the egg and continue mixing.
- Mix in the almond flour until a thick batter forms. Add chocolate chips and stir again.
- Press the dough evenly into a 7.5” pie plate or oven-safe skillet.
- Bake for 25 minutes.
- Remove from oven and let cool for 40 minutes before serving. Do not slice early—it’s fragile while warm