This Keto Confetti Skillet Cookie is a fun and festive low-carb dessert that is perfect for birthdays or any special occasion!
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.
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?
Read on below to find out how to make this Keto confetti skillet cookie your own!
What sprinkles should I use?
We used a sugar-free naturally colored sprinkle brand that we found on Amazon.
Can I make this Keto Confetti Skillet Cookie in a larger size?
Yes! If you want a bigger cookie or a thinner one then use a 10.5″ cast iron skillet instead of 8″. You can also use a baking dish if you don’t have an oven-safe skillet.
How to store:
We store this cookie in the refrigerator, covered, for up to 5 days.
Additional Add-In Ideas:
- sugar-free white chocolate chips
- chocolate icing instead of vanilla
- strawberry, blueberry, or raspberry icing! (just blend some freeze-dried berries with the vanilla icing recipe below) UNICORN COOKIE(!!!)
A few notes:
- we wrote this recipe to serve 14 – it’s VERY 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 edges of the cookie start to brown before the center is done simply cover the edges with aluminum foil to prevent browning.
- to be able to easily slice the cookie 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 up.
- don’t want to slice the skillet cookie? No worries, throw some keto-friendly ice cream in the center and dig in!
Steb-by-step images:
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- melt the butter
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- whisk in the erythritol, eggs, and vanilla
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- stir in the flour, baking powder, and salt
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- add in sprinkles and chocolate chips
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- smooth out the top and bake
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- ice and slice
Keto Confetti Skillet Cookie
Ingredients
- ½ cup unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 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:
- 1/4 cup unsalted butter softened to room temperature
- 3/4 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
Looking for more Keto Desserts? Try these!
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