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    Home » Recipes

    Keto Browned Butter Skillet Chocolate Chip Cookie

    Jun 12, 2019 · 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.

    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 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!

    How do you brown butter?

    It's really easy 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 then 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.

    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. We 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 our 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.

    Keto Browned Butter Skillet Cookie topped with vanilla ice cream.

    More Cast Iron keto Dessert Recipes:

    • Magic Bars
    • Chocolate Chip Peanut Butter Skillet Cookie
    • Keto Brookie Bars
    • and more...
    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 2 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.
    « Keto Avocado Toast (4 ways!)
    Keto Sloppy Joes (Skillet Style) »

    Reader Interactions

    Comments

    1. Hannah says

      June 12, 2019 at 2:51 pm

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

      Reply
      • Alex Lester says

        June 13, 2019 at 4:38 pm

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

        Reply
    2. Linda says

      July 03, 2019 at 3:18 am

      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

      October 09, 2019 at 10:04 pm

      16 servings? Come on...

      Reply
    4. Ruth says

      November 15, 2019 at 9:12 pm

      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

      December 01, 2019 at 10:59 pm

      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

        December 04, 2019 at 1:49 pm

        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

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