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Serve this Chewy Keto Skillet Chocolate Chip Cookie with a scoop of ice cream for a taste of heaven! Better than any restaurant!
You are in for a treat! Picture your favorite chocolate chip cookie – chewy, still slightly warm, big chocolate chunks – now imagine this cookie the size of a skillet! But we’re not done yet. Add a scoop (or two) of creamy vanilla ice cream on top. And you have it – the Chewy Keto Skillet Chocolate Chip Cookie!
It’s a recipe I’ve meant to do a for a while now. That’s because my kids love the skillet cookie at our favorite local restaurant. And I don’t blame them. It’s just such a treat for the eyes and the taste buds! So, I just had to bake my own low-carb version that the whole family can enjoy without any guilt or worries.
How is this gigantic cookie keto-friendly?
One 10-inch cookie makes 10 servings. Each serving has only 1 gram of sugar and just 3 grams of net carbs! How is that possible?
Well, for one, we make it without wheat flour, but instead use blanched almond flour. Secondly, to sweeten this cookie, I use Swerve Brown. That’s a keto-friendly brown sugar substitute that looks and tastes like brown sugar and works just perfectly for chocolate chip cookies.
Lastly, I top off this skillet cookie with my Easy Keto Vanilla Ice Cream. If you don’t feel like making your own ice cream, you can use store-bought keto ice cream. Or simply enjoy this cookie as is!
How to serve this giant cookie?
There are so many ways of how you can enjoy this cookie. The simple version would be to just eat it as is. No toppings. Either served in pieces or spoon it straight out of your skillet.
Our favorite way is to have it with vanilla ice cream, as pictured. You can also try other ice cream flavors, like my Keto Stracciatella Ice Cream or Cannoli Ice Cream. Make it even more decadent by adding some fresh berries to it and drizzle it with my homemade Keto Nutella! YUM!
Tips for making a chewy skillet cookie!
Skillet. I use a 10-inch (well-seasoned!) cast iron skillet. It doesn’t have to be a cast iron though. Any oven-safe skillet will work (non-stick helps). You can also use two mini-skillets instead of a large one. Make sure to grease both the bottom and the sides of your skillet.
Make it chewy. To make this cookie extra chewy, I add an additional yolk and 2 teaspoons of gelatin powder to it. This may sound strange, but gelatin is not only super healthy, it will give your cookie some extra chewiness. Don’t worry though, if you don’t have gelatin on hand, simply leave it out. Your cookie will still taste delicious!
Chocolate. For this recipe I opted for chocolate chunks instead of chocolate chips. I broke a keto-friendly chocolate bar into pieces, and simply added it to the dough. You can also chop your chocolate or of course opt for chocolate chips, if you prefer. I like milk chocolate or semi-sweet chocolate for cookies, but dark chocolate will also work.
If you can’t find keto-friendly chocolate, buy very dark chocolate (about 95%-98%).
Don’t overbake. Take the cookie out of the oven as soon as the top turns golden brown. That will be around 20-22 minutes. This will ensure that the cookie stays chewy and doesn’t crisp up too much.
Cool down. Let the cookie cool down for at least 10-15 minutes. It needs this time to crisp up a bit, otherwise it will just fall apart. The longer you let it cool down, the crispier it becomes.
Serving. Serve the still warm cookie with keto-friendly ice cream (vanilla works great). You can spoon it right out of the skillet or slice it into pieces and serve on individual plates. Store leftovers (without the ice cream) for up to a week in your fridge.
Better than the restaurant – Chewy Skillet Chocolate Chip Cookie!
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MORE UNFORGETABLE KETO DESSERTS
Chewy Keto Skillet Chocolate Chip Cookie
- 1 2/3 cups almond flour 130 grams, blanched
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp gelatin 8 grams, optional
- 1/2 cup butter 113 grams, unsalted and room temperature
- 1/2 cup Swerve brown sugar substitute 100 grams
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp vanilla extract
- 3 oz sugar-free chocolate 85 grams, broken or chopped in chunks or chocolate chips
- Grease oven-safe 10-inch skillet (cast iron or other oven-safe skillet). Preheat oven to 350 ℉.
- In a medium bowl, whisk together almond flour, baking soda, salt, and gelatin powder. Set aside.
- Beat butter with sweetener until creamy. Add egg, yolk, and vanilla extract and mix until well combined. Stir in dry ingredients. Then stir in chocolate chunks (leave some for top).
- Transfer cookie dough into skillet and spread to the edges. Top with remaining chocolate chunks.
- Bake for 20-22 minutes until top looks golden brown. Let cool down for at least 10 minutes before serving. Enjoy as is or with keto-friendly vanilla ice cream.