Keto Chocolate Chip Skillet Cookie
This easy Keto Chocolate Chip Skillet Cookie recipe is the perfect dessert to cozy up with this holiday season. It has the warm chocolate chip goodness that everyone loves. But, it's 4g net carbs.
Servings: 8
Calories: 246kcal
Equipment
Ingredients
Almond Flour Cookie Base
- 6 tbsp Butter salted, softened
- ½ cup Granular Sweetener granular
- 1 large Eggs
- 1 tsp Vanilla Extract
- 1 ¾ cup Super Fine Almond Flour (Bob’s Red Mill)
- ½ tsp Xanthan Gum (Bob's Red Mill)
- ½ tsp Baking Powder (Bob’s Red Mill)
- ¼ tsp Natural Ancient Sea Salt
- Avocado Oil Spray for the skillet
Mix-ins
- ¾ cups Sugar-free Milk Chocolate Chips
- 2 tbsp Keto sprinkles optional
Instructions
- Preheat the oven to 350 degrees
- Cream together the butter and sweetener in a stand mixer on low
- Add the egg and continue mixing on low
- Add the remaining almond flour cookie ingredients and mix until the dough forms.
- Fold in the chocolate chips and half the sprinkles - to keep them whole, I just use a rubber spatula or the dough hook on the stir setting
- Spray the cast iron skillet with avocado oil
- Press the dough into the skillet so that it’s evenly spread
- Top with the remaining sprinkles
- Bake for 35-40 minutes, the edges will brown slightly & the sprinkles will melt
- Remove from the oven and allow to cool for 10-15 minutes
- Optional: Top with vanilla ice cream, chocolate syrup, and more sprinkles
Video
Nutrition
Calories: 246kcal | Carbohydrates: 9g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 188mg | Potassium: 13mg | Fiber: 5g | Sugar: 1g | Vitamin A: 296IU | Calcium: 72mg | Iron: 1mg