Keto Skillet Chocolate Chip Cookie

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 servings


  • 170 g Almond Flour
  • 130 g Swerve, brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100 g salted butter
  • 1 tsp vanilla extract
  • 1 egg
  • 90 g sugar free chocolate chips


  • Preheat your oven to 180C (355 F). Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
  • Place the butter into a mixing bowl and beat with the erythritol. Add the vanilla and egg, mix on low for another 15 seconds exactly.
  • Add the almond flour, baking powder and salt. Mix until well combined.
  • Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
  • Press the dough into a 20cm buttered cast iron skillet, making sure it is as level as possible
  • Place the skillet in the oven for 30 minutes, or until golden brown on top.
  • Remove from the oven and let it cool. Serve with keto ice cream and a basic dark chocolate ganache. Keep in an airtight container for up to 7 days.

Published on May 6, 2020