This Keto Browned Butter Skillet Chocolate Chip Cookie is the ultimate ooey-gooey deliciously decadent low-carb dessert you’ve been dreaming about!!!
There’s really nothing better than this Keto Browned Butter Skillet Chocolate Chip Cookie. A warm and gooey confection straight from the oven, but instead of a dozen we’ve got a deep dish cookie all baked up in a cast-iron skillet. Now, that’s perfect.
Let’s chat about how to make a skillet chocolate chip cookie:
What size skillet should I use?
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 8×8 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!
How do you brown butter?
It’s really easy to make browned butter, here are the steps:
-
Start by melting the butter over medium heat until it’s completely melted. Give it a stir to coat the pan.
-
As the butter melts it will start to foam.
-
The color will go from yellow to golden brown to then a toasted brown.
-
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.
Do I have to brown the butter for the skillet chocolate chip cookie?
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.
Can I make this skillet chocolate chip cookie a blondie without chocolate?
Sure, just leave out the chocolate chips. I would also add in a little maple extract if you go this route.
Can I add more add-ins?
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 we talked about above and add pecans and a bourbon caramel sauce. Um, yeah…that’s definitely what you should do. To hell with the chocolate chip cookie. ?
How do you serve this skillet cookie?
In my opinion there’s only one right way to eat a skillet chocolate chip cookie and that’s 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 then slice into squares if that’s more your speed.
What low-carb ice cream should I serve this with?
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.
More Cast Iron keto Dessert Recipes:
Keto Browned Butter Skillet Chocolate Chip Cookie
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
Nutritional values are estimates only and do not include carbs from sugar alcohols.
Do you think sustainable palm shortening would work as a butter sub?
I’m not sure as we don’t cook with palm shortening.
Recipe says baking powder, but directions up top say baking soda. I’m assuming b. powder is what I want. I hope.
16 servings? Come on…
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.
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?
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 😉