Low Carb Keto Nut Free Chocolate Chip Skillet Cookie
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 4 g net carbs per serving, perfect for those on a ketogenic diet or those living a low carb lifestyle!
What is a Keto Skillet Chocolate Chip Cookie?
It’s A GIANT COOKIE made in a skillet! A cookie lovers dream, especially when sweet tooth cravings happen! No need to scoop a bunch of little chocolate chip keto cookies when you just make the entire cookie dough recipe and dump into an oven-proof skillet. Easy peasy!
You don’t even need to slice this delicious dessert! 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 with keto dessert recipes, but sometimes, it turns out better than that first intention. Such is the case with this recipe I’m sharing today.
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 pan really creates that outer cookie crispness around the whole thing and the best part is that 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!
How to Make a Skillet Keto Chocolate Chip Cookie Recipe
Preheat the oven to 350 degrees F.
Add your wet ingredients; 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 dry 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 color.
Remove from oven and allow to cool for 20-30minutes before serving.
Perfect Keto Chocolate Chip Cookies Recipe
Perfect outer edges like a cookie would typically have and the center is all soft and is truly a gooey chocolate chip cookie. I mean this is truly perfection!
My entire family and even the picky 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. I think it’s a perfect keto dessert in my opinion!
No lie, this pie stays moist, but it really is awesome reheating a piece in the microwave for 30 seconds and topping with Sugar-Free Whipped Cream and some melted Sugar-Free Chocolate sauce!
Enjoy this sweet treat at room temperature or warm with some Sugar-Free Low Carb Vanilla Ice Cream!
Can I Change the Sweetener?
Yes if you don’t have the sweetener I used, you can sub another low-carb brown sugar sweetener. Monk fruit is another great option.
I do not recommend coconut sugar as that is still a sugar and will spike ones blood sugar.
If you’d like to replace the teaspoon vanilla liquid stevia with another sweetener, please use my Sweetener Ultimate Guide & Conversion chart to help you determine how much to use.
Can I Swap Sesame flour with Almond Flour or Coconut Flour?
One of the most common questions I get on a daily basis is about swapping different keto flours.
Yes, you can easily swap the sesame flour with fine almond flour in this recipe. You can not evenly swap sesame flour with coconut flour as you would need to use much less and increase all liquids, including eggs.
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.
Nutritional information below does not include any toppings like the sugar free chocolate syrup or low carb ice cream. The nutritional data will also change if you are swapping the almond flour with almond flour.
More Keto Desserts
No Bake Strawberry Cheesecake Jars
Low Carb Chocolate Chip Skillet Cookie
Low Carb Chocolate Chip Skillet Cookie
Ingredients
- 3/4 cup unsalted butter softened or coconut oil
- 4 oz cream cheese softened
- 4 oz sour cream
- 1 cup Monk Fruit Allulose Brown sweetener
- 1 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia
- 1/4 cup heavy cream
- 2 eggs
- 2 cups sesame flour (or 200 grams) or if no tree nut allergies use almond flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup sugar free chocolate chips or dark chocolate chunks
Instructions
- 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 in an even layer.
- Bake for 35- 40 minutes or until a toothpick in center comes out clean.
- Remove from oven and allow to cool for 20 minutes before serving.
Video
Notes
- 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 size
- 12 servings total
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This might seem ridiculous, but I only have an 8 inch cast-iron pan. Would that work? And if so, how many minutes would you estimate in the oven?
That’s no problem at all. It might be a bit thicker than mine, just test in the center after the time I used for mine. You may need an additional 10 min.
Can oat flour be used?
I haven’t tested it so can’t say how the texture would be.
Is there a similar recipe that would use coconut flour? Or how could I sub coconut flour?
This recipe looks delicious, but we try to limit high oxalate foods.
Thanks
I believe if you scroll through the comments, someone was successful using almond flour but that is also high in oxalates. I’ve not tested with coconut flour though 1/4 cup coconut is equal to about 1 cup almond so probably the same ratio for swapping sesame flour.
Made recipe as written with almond flour. My husband loved it as did I. Will definitely make it again.
Thank you!
Made this last night. It is downright decadent. My husband could not believe it was sugar free, gluten free, and low carb. We will definitely be making this again!!
Thank you!
Can I sub sunflower flour?
haven’t tested this with sunflower seed flour but it would work, just may need more than the sesame used.
I have tried to print the recipe. However, when I click the Print link, nothing happens.
Can you help?
Luv your site,
I’m sorry but the print button is working for me. You might need to check your connection to your home printer.
Open the link in a browser by clicking on the three dots at the bottom of the page and then print as you normally would
I made this and it’s so yummy!! But I think the sukrin gold gives me headaches because I always have a terrible headache after eating it. ☹️ Swerve doesn’t do that. I’m so bummed. Anyone else have this issue with sukrin gold??
Swerve has a brown sugar now that you could sub for the Sukrin.https://amzn.to/2NzMVin
Just wondering if you think Golden monk fruit would work I. Place of Sukrin Gold?
Absolutely!
Can you tell me what the sweetness of the stevia is equal to? I don’t have it.
Thanks!
I make this pretty often, but it never seems sweet enough, but is fine with ice cream and whipped cream, also the link for the chocolate sauce only goes to the amazon page for the chocolate bar not the recipe.
What sweetener are you using? Thanks for letting me know about the chocolate sauce, I will fix that now.
Has anyone made this in a 12in cast iron skillet? That’s all I have.
I wanted the thicker cookie, so I had to multiply each ingredient by 1.44 to make that adjustment for the 12” pan. It came out great! I cut it into smaller slices.
Can you use coconut flour instead of Sesame flour?
You could but not with the same amount and I’ve not tested this to know exactly how much coconut to use. You could swap the sesame with almond flour.
Made this yesterday and it is fantastic! Thanks for another great recipe! 🙂
What are the net carbs if subbing almond flour in place of the sesame flour?
Just made this and am leaving it out on the counter overnight. Should this be refrigerated?
I usually refrigerate and warm individual slices when serving.
Can I use monk fruit gold?
I’ve not tried it but yes that would work.
I made this today for an after work treat. I made it using almond flour. Superb!! Can’t wait to have another piece for an after dinner treat!
Thank you so much for sharing!
Brenda! So excited! I read through all the comments so I could see how to make this Dairy Free… I saw that we can sub the two items for top part of canned coconut milk- yay! I’m new to this lifestyle- how much/many cans would I sub for the dairy items? Thank you!!
You should use the same amount as the dairy items above.
Thank you!! Making it today!
Absolutely fantastic! I used almond flour, vegan cream cheese, and coconut cream in place of both sour cream and heavy cream making it dairy free!! Super perfect. Thank you!!!
OMG this is sooo good even hubby liked it !!! Give you 10 stars !!