Keto Confetti Skillet Cookie Recipe

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This Keto Confetti Skillet Cookie is a fun and festive low-carb dessert that is perfect for birthdays or any special occasion!

Who doesn't feel like a total kid when eating anything with sprinkles? The pops of color just make everything feel fun and festive. We've been wanting to do something confetti-style for a while, but up until now, we haven't had a perfect sugar cookie-style recipe worthy of some sprinkle fun. Enter our beyond-perfect Keto Confetti Skillet Cookie that's made with Bob's Red Mill Super-Fine Almond Flour. To keep this keto cookie nice and soft, we love using this almond flour because it's buttery and super-fine so that it's not grainy or gritty.

The cookie bakes up into a perfectly gooey in the center, crispy on the outside texture, which is how all cookies should be, right?

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Chef's note
Ingredients
Frosting
Ingredient substitutions
Additional ingredients
Cooking tools required
Tools substitute options
How to make Confetti Skillet Cookie: step-by-step guide
Cooking Methods
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Reheating best practices
Recipe wrap-up and conclusion
Frequently asked questions
📖 Recipe

Chef's note

We believe that the magic of cooking lies in the joy of experimentation and creativity. This skillet cookie is a versatile recipe that offers plenty of opportunities for you to play around with flavors, textures, and colors.

Feel free to get creative and make this treat your own, adding your personal touch to every batch you make.

After all, there's no greater satisfaction than sharing a homemade dessert that reflects your unique culinary style.

Fun fact: Did you know that funfetti cakes were first introduced in the late 1980s and have since become a staple at birthday parties and celebrations?

The eye-catching, colorful appearance of these cakes has captured the hearts of many, making them a beloved classic.

With this delightful skillet cookie, we've taken this iconic dessert and transformed it into a keto-friendly, gluten-free, and sugar-free delight that everyone can enjoy.

So, embrace your inner child, unleash your creativity, and let's bake a cookie that will not only satisfy your sweet tooth but also brighten up your day and those of your loved ones.

So why should you make this recipe? Well, it's an irresistible one-pan dessert that combines the best of both worlds: the convenience of a skillet-baked treat and the fun, colorful, and delectable appeal of a confetti cake.

Plus, it's gluten-free and sugar-free, making it a healthier option for everyone to enjoy, including those with dietary restrictions.

This cookie is perfect for anyone looking to indulge their sweet tooth without compromising their keto or low-carb lifestyle. Don't wait any longer; dive into this delightful dessert that will bring a smile to your face with every bite.

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 Minutes
Difficulty Level: Easy
Recipe Makes 14 Servings

Ingredients

Here are the ingredients required for this recipe, along with their quantities and measurements in both grams and pounds:

½ cup (113g / 0.25lb) unsalted butter
2 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
½ cup (100g / 0.22lb) granulated erythritol
2 cups (224g / 0.49lb) Bob's Red Mill Super-Fine Almond Flour (packed)
½ cup (85g / 0.19lb) chocolate chips
¼ cup sugar-free sprinkles
½ teaspoon sea salt
½ teaspoon baking powder

Frosting

¼ cup (57g / 0.13lb) unsalted butter (softened to room temperature)
¾ cup (90g / 0.2lb) powdered erythritol
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract

Ingredient substitutions

If you need to make adjustments or substitutions for the ingredients, here are some alternatives that you can consider:

Instead of almond flour, you can use coconut flour as a nut-free option, although you may need to adjust the quantity since coconut flour is more absorbent.
If you can't find sugar-free sprinkles, you can make your own by using food-grade natural food coloring and unsweetened shredded coconut.
To make this recipe vegan, substitute the eggs with flax eggs or chia eggs, and use plant-based butter and dairy-free chocolate chips.
Instead of granulated erythritol, you can use another keto-friendly sweetener such as xylitol, monk fruit sweetener, or allulose.

Remember that making substitutions might affect the texture, flavor, and nutritional values of the final product.

Additional ingredients

You can customize this Keto Skillet Confetti Cookie recipe by adding some extra ingredients to suit your taste preferences. Here are some ideas:

Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
Mix in some chopped nuts like almonds, walnuts, or pecans for added crunch and a boost of healthy fats.
Stir in unsweetened shredded coconut for a tropical twist.
Include a few drops of food-grade essential oils, such as orange or lemon, for a burst of citrus flavor.
Swirl in a spoonful of your favorite sugar-free nut butter for added richness and depth of flavor.

Please note that adding some of these ingredients may affect the overall keto-friendliness of the recipe. Make sure to adjust the quantities and keep track of the nutritional information to ensure you stay within your desired keto guidelines.

Cooking tools required

To prepare this delightful Keto Skillet Cookie, you'll need the following tools and instruments:

Cast iron skillet (preferably 8-inch)
Mixing bowls (one large, one medium)
Electric mixer or whisk
Measuring cups and spoons
Spatula
Oven

Tools substitute options

If you don't have the exact tools mentioned above, don't worry! Here are some alternatives that you can use:

Instead of a cast iron skillet, you can use a similarly sized oven-safe pan or a round cake pan.
A wooden spoon or a silicone spatula can be used instead of an electric mixer or whisk, although it may require more effort and time.
If you don't have separate mixing bowls, you can use any large bowl and clean it between mixing the wet and dry ingredients.

Cooking Methods

The primary cooking method for this cookie is baking. You'll bake the cookie in a preheated oven, ensuring even cooking and a perfectly golden crust. Baking allows the cookie to achieve a soft, chewy texture while maintaining its delightful, colorful appearance.

Preparation steps

Gather all the required ingredients and measure them accurately.
Preheat the oven to 350° F (175° C).
Grease an 8-inch cast-iron skillet with a small amount of butter.
In a medium bowl, beat the softened butter for the frosting with an electric hand mixer until light and fluffy.

Instructions

Heat the butter over medium-low heat in the prepared 8-inch cast-iron skillet. Once melted, stir in the egg, vanilla, and erythritol.
Once combined, stir in the almond flour, sea salt, and baking powder along with the sprinkles. Use a spatula to smooth out the top.
Transfer the skillet to the preheated oven and bake for 30-35 minutes until the edges are set and a toothpick inserted into the center comes out semi-clean. Cool completely.
In a medium bowl with the beaten butter, add the powdered erythritol and vanilla. Beat until combined. If the frosting is too thick, thin it with heavy cream, 1 tablespoon at a time, until your desired consistency is reached. Transfer to a piping bag fitted with a star attachment.
Decorate the cookie to your specifications, then sprinkle with additional sprinkles. Slice and serve.

Step-by-step images

melting butter in cast iron skillet — melt the butter

mixed egg and erythritol with butter — melt the butter

How to make it healthier

Replace the butter with coconut oil for a dairy-free and heart-healthy alternative.
Use sugar-free chocolate chips made with stevia or monk fruit to reduce the sugar content further.
Add chia seeds or ground flaxseeds to the batter to boost fiber and omega-3 fatty acids.

Time-saving tips

Measure out all ingredients in advance so they're ready to go when you start cooking.
While the cookie is baking, prepare the frosting and store it in the refrigerator.
Use a pre-made sugar-free frosting if you're short on time, but check the ingredients to ensure it's keto-friendly.

What can I prepare ahead of time?

Measure out the dry ingredients, such as almond flour, sea salt, and baking powder, and store them in an airtight container.

Storage and reheating instructions

Airtight container: Store the leftover cookie in an airtight container at room temperature for up to 3 days.
Plastic wrap: Wrap individual slices in plastic wrap and store them at room temperature for up to 3 days.
Freezer: If you want to store the leftovers longer, wrap individual slices in plastic wrap, followed by aluminum foil. Place them in a freezer-safe container or zip-top bag and freeze for up to 3 months.

*Note: The best leftover storage option is using an airtight container, as it keeps the cookie fresh and prevents it from drying out.

Reheating best practices

Room temperature: Allow the frozen or refrigerated cookie to come to room temperature before enjoying it.
Oven: Preheat the oven to 300°F (150°C). Place the cookie slice on a cookie sheet and heat for 5-7 minutes or until warmed through.
Microwave: Place the cookie slice on a microwave-safe plate and heat on medium power for 15-20 seconds or until warmed through.

*Note: It's best to avoid overheating the cookie, as it may cause the frosting to melt and the cookie to become too soft.

Chef's pro tip

We wrote this recipe to serve 14 - it's very rich. You can play with the nutrition if you'd like to see how many servings you'd like this to be. We found 14 to be perfect.
If the cookie edges start to brown before the center is done, simply cover the edges with aluminum foil to prevent browning.
To be able to slice the cookie easily, be sure to allow it to cool completely before slicing. You can also pop it in the refrigerator or freezer for a few minutes to set it up.
Don't want to slice the skillet cookie? No worries, throw some keto-friendly ice cream in the center and dig in!

Recipe wrap-up and conclusion

In a nutshell, this scrumptious and keto-friendly treat is an adventure for your taste buds. Combining the delightful flavors of almond flour, erythritol, and sugar-free sprinkles, the Keto Confetti Skillet Cookie is a delectable dessert that will leave you craving more. Plus, it's a breeze to whip up in your trusty cast-iron skillet!

To recap, you'll begin by preheating the oven and melting the butter in a skillet. Combine the wet and dry ingredients, then bake the cookie to perfection. Once cooled, top with the luscious homemade frosting and additional sprinkles. Voilà! You've created a mouthwatering keto masterpiece that's perfect for sharing with friends and family or savoring all by yourself.

We encourage you to try this fantastic recipe and experience the joy of guilt-free indulgence. Go on, treat yourself to a delightful dessert that won't derail your keto lifestyle. You deserve it!

As a little farewell smile, remember: The only thing better than a skillet cookie is a skillet cookie that keeps you on track with your health goals. Enjoy your Keto Confetti Skillet Cookie, and happy baking!

Frequently asked questions

Yes, you can make this recipe dairy-free by replacing the butter with coconut oil and using dairy-free chocolate chips. For the frosting, use a plant-based butter or a dairy-free alternative.

Absolutely! You can use an oven-safe pan or a round cake pan of a similar size instead of a cast-iron skillet. Just make sure to grease it well before adding the dough.

You can check for doneness by inserting a toothpick into the center of the cookie. The cookie is ready if it comes out semi-clean, with just a few crumbs attached. The edges should also be set and slightly golden.

You can add low-carb fruits like raspberries or blueberries to the recipe. However, keep in mind that adding fruits may increase the carb count and affect the overall keto-friendliness of the cookie.

Yes, you can replace the almond extract with any other flavor of your choice. Just make sure to use an equal amount of the substitute to maintain the flavor balance in the recipe.

You can make this recipe egg-free by substituting flax eggs or chia eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes before using it in the recipe.

Yes, you can use other keto-friendly sweeteners such as xylitol, monk fruit sweetener, or allulose in place of erythritol. Keep in mind that the sweetness level and texture may vary slightly, so adjust the amount according to your taste preferences.

If you don't plan on eating the cookie right away, you can store it at room temperature in an airtight container for up to 3 days. Alternatively, you can wrap individual slices in plastic wrap and store them in a freezer-safe container or zip-top bag in the freezer for some extended time.

Yes! If you want a bigger or thinner cookie, use a 10.5" cast iron skillet instead of an 8". You can also use a baking dish if you don't have an oven-safe skillet.

📖 Recipe

This Keto Confetti Skillet Cookie is a fun and festive low-carb dessert that is perfect for birthdays or any special occasion!

4.75 from 4 votes

Print Rate Pin Recipe

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 222kcal

Ingredients

½ cup unsalted butter
2 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
½ cup granulated erythritol
2 cups Bob's Red Mill Super-Fine Almond Flour packed
½ cup chocolate chips
¼ cup sugar-free sprinkles
½ teaspoon sea salt
½ teaspoon baking powder

Frosting:

¼ cup unsalted butter softened to room temperature
¾ cup powdered erythritol
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract

Instructions

Preheat oven to 350° F.
Heat the butter over medium-low heat in an 8” cast iron skillet. Once melted stir in the egg, vanilla, erythritol.
Once combined stir in the almond flour, sea salt, and baking powder along with the sprinkles. Use the spatula to smooth out the top.
Transfer the skillet to the oven and bake for 30-35 minutes until the edges are set and a toothpick inserted into the center comes out semi-clean. Cool completely.
In a medium bowl beat the butter with an electric hand mixer on high speed until light and fluffy. Add in the powdered erythritol and vanilla and beat until combined. If the frosting is too thick, thin with heavy cream 1 tablespoon at a time until your desired consistency is reached. Transfer to a piping bag fitted with a star attachment.
Decorate the cookie to your specifications then sprinkle with additional sprinkles. Slice and serve.

Nutrition

Nutrition Facts

Keto Confetti Skillet Cookie

Amount Per Serving

Calories 222 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 51mg17%

Sodium 94mg4%

Potassium 23mg1%

Carbohydrates 4g1%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 354IU7%

Calcium 46mg5%

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.

Looking for more Keto Desserts? Try these!

This Keto Confetti Skillet Cookie recipe is sponsored by our friends at Bob's Red Mill Super-Fine Almond Flour. Thank you for supporting the brands that make Cast Iron Keto recipes EPIC.

Chef's note

Ingredients

Frosting

Ingredient substitutions

Additional ingredients

Cooking tools required

Tools substitute options

How to make Confetti Skillet Cookie: step-by-step guide

Cooking Methods

Preparation steps

Instructions

Step-by-step images

How to make it healthier

Time-saving tips

What can I prepare ahead of time?

Storage and reheating instructions

Reheating best practices

Chef's pro tip

Recipe wrap-up and conclusion

Frequently asked questions

📖 Recipe