Cast Iron Keto
menu icon
subscribe
search icon
×

Keto Browned Butter Skillet Chocolate Chip Cookie

Published: · Updated: by · 7 Comments

Jump to Recipe Print Recipe

This keto browned butter skillet chocolate chip cookie is the ultimate ooey-gooey deliciously decadent low-carb dessert you've been dreaming about!!!

Keto Browned Butter Skillet Chocolate Chip Cookie in a small cast iron skillet topped with vanilla ice cream.

Jump to:

Have you ever daydreamed about a warm, gooey chocolate chip cookie but felt the guilt of straying from your keto diet? Wake up from that daydream and grab your apron because we have the perfect solution for you! Introducing the Keto Browned Butter Skillet Chocolate Chip Cookie.

This dessert showstopper will leave your taste buds dancing with joy and your waistline intact.

This delightful recipe is specifically designed to fit into your keto lifestyle, with carefully chosen ingredients that keep the carb count low without compromising taste. Our low-carb browned butter chocolate chip skillet cookie is an irresistible treat you can enjoy guilt-free.

Why should you make this recipe? Because it’s a game-changer! Not only does it taste divine, but it also proves that sticking to a keto diet doesn't mean giving up the foods you love.

This recipe is a testament to how delicious and satisfying keto-friendly desserts can be, and we guarantee it will quickly become one of your favorites.

In this article, we'll guide you through making this mouth-watering dessert, providing helpful tips, tricks, and information.

So, get ready to satisfy your sweet tooth while staying true to your keto lifestyle!

Preparation and cooking overview

Creating this Keto Browned Butter Skillet Chocolate Chip Cookie is a piece of cake (or should we say, a piece of cookie)! In a nutshell, you'll begin by browning the butter, which adds a rich, nutty flavor that will make your cookie taste out of this world.

Next, you'll mix in the other ingredients to create the cookie dough and then press it into a skillet for baking.

Before you know it, your kitchen will be filled with the heavenly aroma of fresh-baked chocolate chip cookies, and you'll be counting down the minutes until you can dig in!

Chef's note

As the mastermind behind this lip-smacking creation, we wanted to share some wisdom and encouragement to make your baking experience even more enjoyable.

First, don't be intimidated by browning butter – it's a simple process that only takes a few minutes but adds an incredible depth of flavor to your cookie. Trust us; it's worth the extra step!

Second, have fun while you're baking! Channel your inner pastry chef and let your creativity flow. Feel free to experiment with different keto-friendly mix-ins or toppings, and remember to share your masterpiece with friends and family.

After all, there's nothing more satisfying than seeing the smiles on their faces when they take that first heavenly bite.

And here's a little secret just between us: The keto skillet chocolate chip cookie has been known to convert even the most die-hard skeptics into keto dessert believers. So show off your baking prowess, and spread the keto love!

Preparation and cooking time

Good news for all you busy bees out there – this delectable dessert can be prepared and cooked in just under 45 minutes! Here's a quick breakdown of the time you'll need:

  • Prep Time: 10 minutes
  • Cooking Time: 35 minutes
  • Total Time:45 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 16 Servings

Fear not if you're worried that this recipe might be too complicated! The keto skillet cookie is an easy-to-follow recipe that even beginners can confidently tackle. With our clear instructions and helpful tips, you'll be whipping up this drool-worthy dessert in no time!

To whip up this scrumptious Keto Chocolate Chip Skillet Cookie, gather the following ingredients:

  • ½ cup unsalted butter (113g / 0.25 pounds)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ¼ cup + 2 tablespoons brown sugar Swerve (90g / 0.2 pounds)
  • 2 cups almond flour (224g / 0.5 pounds)
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ cup sugar-free chocolate chips (90g / 0.2 pounds)

Ingredient substitutions

If you need to substitute any ingredients, consider these alternatives:

  • Unsalted butter: Use ghee or coconut oil for a dairy-free option.
  • Brown sugar Swerve: Substitute with another keto-friendly brown sugar alternative, such as Lakanto Golden Monk Fruit Sweetener.
  • Almond flour: Replace with coconut flour, but note that you'll need to use only about ⅓ of the amount, as coconut flour is more absorbent.
  • Sugar-free chocolate chips: Use chopped sugar-free chocolate bars or cocoa nibs for a different texture.

Additional ingredients

For an extra twist on this delicious Keto Chocolate Chip Cookie Skillet, consider adding some of these keto-friendly ingredients:

  • Chopped nuts (walnuts, pecans, or almonds)
  • Unsweetened coconut flakes
  • A pinch of cinnamon or nutmeg
  • Keto-friendly caramel sauce drizzle

Remember to keep an eye on the carb count when adding extra ingredients to ensure you stay within your keto goals. And as always, feel free to get creative and make this recipe your own!

Cooking tools required

To make this Keto Skillet Chocolate Cookie recipe:

  • Cast iron skillet or oven-safe skillet (8-inch)
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Kitchen scale (optional for precise measurements)

Tools substitute options

If you don't have the exact tools listed above, don't fret! Here are some substitute options for you:

  • Cast iron skillet: Use an oven-safe non-stick skillet or a round cake pan.
  • Whisk: A fork or an electric hand mixer will also work for mixing ingredients.
  • Kitchen scale: If you don't have a kitchen scale, you can convert grams to cups and tablespoons using an online converter or a conversion chart.

Cooking methods

The cooking process for our Low Carb Chocolate Chip Skillet Cookie primarily involves stovetop browning of the butter and baking in the oven. Browning the butter on the stovetop adds a rich, nutty flavor to the cookie, while oven baking ensures a perfectly crispy exterior and soft, gooey center.

Preparation steps

Before diving into the creation of this mouthwatering Keto Skillet Chocolate Chip Cookie, follow these preparation steps:

  1. Preheat your oven to 350° F (175° C).
  2. Gather all the required ingredients and tools.
  3. Measure out the ingredients using measuring cups and spoons or a kitchen scale.
  4. Lightly grease your cast iron skillet or oven-safe pan.

Instructions

Now that everything is set let's get to the heart of the matter and create this heavenly treat:

  1. In the 8-inch cast iron skillet, heat the butter over medium-low heat. Stir frequently until it just begins to brown. Turn off the heat and let it cool.
  2. Once cooled, stir in the egg, vanilla, and brown "sugar" sweetener. Combine well.
  3. Add the almond flour, sea salt, and baking powder to the mixture, along with the chocolate chips. Smooth out the top with a spatula.
  4. Place the skillet in the preheated oven and bake for 25-30 minutes, until the edges are set, and a toothpick inserted into the center comes out semi-clean. If desired, serve with sugar-free vanilla ice cream.

Recipe makes 16 servings

This delicious st iron chocolate chip cookie is perfect for serving a larger group or for meal-prepping desserts for the week. The recipe yields 16 servings, making it ideal for gatherings, parties, or indulging in smaller portions throughout the week.

Serving size suggestions

  • Individual Portions: To serve the Sugar Free Brown Butter Chocolate Chip Cookie in individual portions, allow the cookie to cool for at least 10-15 minutes after baking. Using a sharp knife, slice the cookie into 16 equal squares. Each serving will be approximately 2x2 inches in size.
  • Skillet Sharing Style: If you prefer a more casual and interactive approach, place the skillet in the center of the table and provide small plates or napkins for guests. Everyone can take as much or as little as they like, enjoying the warm cookie straight from the skillet.
  • Mini Skillet Cookies: If you have multiple smaller skillets or ramekins, divide the dough among them to create individual servings. Adjust the baking time accordingly, and watch the cookies while they bake. This approach is perfect for dinner parties or when you want to offer a personalized dessert experience for your guests.
  • A La Mode: To take your serving game to the next level, add a scoop of your favorite low-carb ice cream (like Halo Top, Keto Pint, Enlightened, or Killer Creamery) on top of each serving. The combination of the warm cookie and ice cream makes for a delightful treat that will have everyone returning for more.

Nutritional Facts

Here's the nutritional breakdown of this delicious cast iron skillet chocolate chip cookie:

  • Calories: 162
  • Calories from Fat: 135
  • Fat: 15g (23% Daily Value)
  • Saturated Fat: 5g (31% Daily Value)
  • Cholesterol: 25mg (8% Daily Value)
  • Sodium: 78mg (3% Daily Value)
  • Potassium: 16mg (0% Daily Value)
  • Carbohydrates: 4.8g (2% Daily Value)
  • Fiber: 2.8g (12% Daily Value)
  • Sugar: 1g (1% Daily Value)
  • Protein: 3g (6% Daily Value)
  • Vitamin A: 192IU (4% Daily Value)
  • Calcium: 38mg (4% Daily Value)
  • Iron: 1mg (6% Daily Value)

Nutritional values are estimates only and do not include carbs from sugar alcohols.

Remember, this keto-friendly chocolate chip cookie recipe is highly customizable. Feel free to get creative with your ingredient substitutions and additional ingredients, but be mindful of the carb count if you want to stay within the keto guidelines.

How to make it healthier

To make this already keto-friendly recipe even healthier, consider the following options:

  • Use grass-fed butter or organic coconut oil for a healthier fat source.
  • Opt for dark chocolate chips with a higher cocoa percentage for added antioxidants.
  • Add some chia seeds or ground flaxseed for an extra boost of fiber and omega-3 fatty acids.

Time-saving tips

Time is of the essence, so use these time-saving tips to make this recipe in an instant

  • Pre-measure and prepare ingredients before starting the cooking process.
  • Use a pre-made keto-friendly sweetener blend to save time on measuring multiple sweeteners.
  • While the cookie bakes, clean up your kitchen space and put away ingredients to maximize efficiency.

What can I prepare ahead of time?

To streamline the baking process, consider preparing the following items ahead of time:

  • Pre-measure all dry ingredients and store them in an airtight container.
  • Brown the butter in advance and store it in the refrigerator. Reheat it gently when you're ready to bake.
  • Preheat your oven in advance to ensure it's at the correct temperature when you're ready to start baking.

Storage and reheating instructions

Storing your leftover Cookie is as easy as pie (or, in this case, cookie). Here are some storage options:

  • Airtight Container: Place the leftover cookie in an airtight container and store it at room temperature for up to 3 days.
  • Plastic Wrap: Wrap the leftover cookie in plastic wrap and store it at room temperature for up to 3 days.
  • Freezer: Place the leftover cookie in a freezer-safe container or wrap it tightly with aluminum foil for more extended storage. Label it with the date and store it in the freezer for up to 2 months.

Pro tip: Storing the cookie at room temperature in an airtight container is the best option to maintain its delightful texture.

Leftover reheating methods and best practices

When you're ready to reheat your leftover Giant Cookie, here are some methods and best practices to follow:

  1. Oven: Preheat your oven to 300°F (150°C). Place the cookie on a baking sheet and bake it for about 10 minutes or until warmed through.
  2. Microwave: Reheat the cookie on a microwave-safe plate for 15-20 seconds, checking every 5 seconds to avoid overcooking. Note that microwaving may cause the cookie to become slightly softer.

Best practice: Reheating in the oven will yield the best results, as it maintains the cookie's texture better than the microwave.

Recipe wrap-up and conclusion

So, there you have it - a Low Carb Skillet Cookie destined to make your taste buds dance with joy! You'll mix butter, eggs, vanilla, and brown sugar substitute, then combine this with almond flour, sea salt, and baking powder.

Fold in those sugar-free chocolate chips, and pop them in the oven. Before you know it, you'll dive into a warm, gooey, and utterly delightful skillet cookie.

Why not share this marvelous creation with your friends and family? They'll sing your praises, and you'll be the keto dessert hero of the hour! And who knows, you might inspire them to whip up their skillet masterpiece.

In conclusion, we encourage you to embrace your inner baker and try this Keto Browned Butter Skillet Chocolate Chip Cookie. We guarantee it'll bring a smile and elevate your keto dessert game. So, go ahead, have your cookie, and eat it guilt-free!

Remember, happiness is only a skillet cookie away!

Keto Browned Butter Skillet Cookie topped with vanilla ice cream.

Frequently asked questions

This recipe works best in an 8" high-sided cast iron skillet like this one. If you don't want to use a skillet, you can use an 8x8 baking dish.

You don't even need a large bowl for this recipe; you'll simply brown the butter in the skillet, then stir in the eggs, vanilla extract, brown “sugar” (Swerve), almond flour, baking soda, and salt. Stir in the chocolate chips, then transfer to the oven. Easy as that!

It's effortless to make browned butter. Here are the steps:

  1. Start by melting the butter over medium heat until it's completely melted. Give it a stir to coat the pan.
  2. As the butter melts, it will start to foam.
  3. The color will go from yellow to golden brown to a toasted brown.
  4. Once you smell the nutty aroma, remove the pan from the heat, then strain the butter through a fine-mesh sieve and transfer the browned butter to a jar - for this recipe, you'll leave the butter in the skillet and just stir in the remaining ingredients.

No, you don't have to, but you totally should. Browning the butter gives the cookies a rich nutty flavor which I'm obsessed with. If you choose not to brown the butter, simply melt it, then move on to the next step.

Sure, leave out the chocolate chips. We would also add in a little maple extract if you go this route.

Sure! You can skip the chocolate chunks/chips and/or add walnuts, pecans, coconut flakes, or dried fruit to the mix. All are delicious.

You could do a blondie, as discussed above, and add pecans and bourbon caramel sauce. Um, yeah...that's definitely what you should do. To hell with the chocolate chip cookie.

There's only one right way to eat a skillet chocolate chip cookie: straight from the skillet with a massive scoop of vanilla ice cream. The combo of the warm cookie + cold ice cream is what dreams are made of.

You can also cool the cookie completely and then slice it into squares if that's more your speed.

Our favorite is a classic vanilla bean for this recipe. Pictured here is Halo Top, we also like Keto Pint (coffee flavor!), Enlightened, and Killer Creamery.

While it's possible to use coconut flour, it's not a direct substitute for almond flour. Coconut flour is much more absorbent, so you'll need to adjust the quantity accordingly, typically using less coconut flour. Also, consider adding an extra egg to help with the texture.

Stored in an airtight container at room temperature, the skillet chocolate chip cookie should stay fresh for up to 5 days. You can also refrigerate it for up to a week or freeze it for longer storage.

Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. Allow the dough to come to room temperature before baking to ensure even cooking.

Absolutely! Divide the dough among smaller skillets or ramekins and adjust the baking time accordingly. Keep an eye on the cookies while they bake, and check for doneness with a toothpick or a cake tester.

You can make this skillet chocolate chip cookie dairy-free by substituting the butter with a dairy-free alternative like coconut oil or vegan butter. Also, use dairy-free chocolate chips to maintain the dairy-free status.

The cookie is done when the edges are golden brown, and the center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs attached. It's important not to overbake, as the cookie will continue to cook and firm up as it cools in the skillet.

More Cast Iron keto Dessert Recipes:

📖 Recipe

Keto Browned Butter Skillet Chocolate Chip Cookie in a small cast iron skillet topped with vanilla ice cream.

Keto Browned Butter Skillet Chocolate Chip Cookie

This Keto Browned Butter Skillet Chocolate Chip Cookie is the ultimate ooey-gooey deliciously decadent low-carb dessert you've been dreaming about!!!
5 from 3 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: baking, Dessert, low carb
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16
Calories: 162kcal

Ingredients

  • ½ cup unsalted butter
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ¼ cup + 2 tablespoons brown sugar Swerve
  • 2 cups almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ cup sugar free chocolate chips

Instructions

  • Preheat oven to 350° F.
  • Heat the butter over medium-low heat in an 8” cast iron skillet. Cook the butter stirring frequently until just beginning to brown. Turn off the heat and let cool.
  • Once cooled stir in the egg, vanilla, brown "sugar". Once combined stir in the almond flour, sea salt, and baking powder along with the chocolate chips. Use the spatula to smooth out the top.
  • Transfer the skillet to the oven and bake for 25-30 minutes until the edges are set and a toothpick inserted into the center comes out semi-clean. Serve with sugar-free vanilla ice cream if desired.

Nutrition

Nutrition Facts
Keto Browned Butter Skillet Chocolate Chip Cookie
Amount Per Serving
Calories 162 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 25mg8%
Sodium 78mg3%
Potassium 16mg0%
Carbohydrates 4.8g2%
Fiber 2.8g12%
Sugar 1g1%
Protein 3g6%
Vitamin A 192IU4%
Calcium 38mg4%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
«
»

Reader Interactions

Comments

  1. Hannah says

    Do you think sustainable palm shortening would work as a butter sub?

    Reply

    • Alex Lester says

      I'm not sure as we don't cook with palm shortening.

      Reply

  2. Linda says

    Recipe says baking powder, but directions up top say baking soda. I'm assuming b. powder is what I want. I hope.

    Reply

  3. Amanda Beard says

    16 servings? Come on...

    Reply

  4. Ruth says

    There was too much almond flour in this recipe. My cookie was dryer than Big Bend (TX desert) in the summer. I was glad for the ice cream suggestion or this would not have been a nice surprise for my husband. I don't know what else to use to add moisture.

    Reply

  5. Regina says

    Wow this looked great, until I saw it was 16 servings! For an 8 inch round pan each serving would literally be just a sliver. I know everyone is a critic but maybe adjust servings to make it a more realistic 8, or even 4 servings?

    Reply

    • Alex Lester says

      Servings sizes are very individualistic. An 8-inch cake or dessert typically serves 14-16 people. If you'd like more simply eat more, I know I do 😉

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating