Low Carb Browned Butter Chocolate Chip Skillet Cookie with crispy, buttery edges and a sweet and fudgy cookie dough centre!
Browned butter skillet cookie? YES! A low carb, dairy free, gluten free with a VEGAN option KETO indulgent Chocolate Chip Skillet Cookie.
KETO (LOW CARB)
Providing you with indulgent low carb dessert recipes (like these Low Carb Zucchini Brownies or this chocolate mousse) has been AWESOME! Because a low carb lifestyle shouldn’t mean we can’t enjoy indulgence…right? I mean, we can’t live on salads and meat forever. We need cookies, and cakes, and cheesecakes.
I think you’ll prefer this skillet cookie instead of our Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie. Yes. I’m serious.
HOW TO MAKE A LOW CARB (KETO) COOKIE
This cookie is made with easy to find ingredients, or perhaps ingredients you already have in your cupboards:
- Almond flour (make sure you use fine almond FLOUR — light yellow in colour — and NOT almond MEAL).
- Brown sugar substitute/sweetener
- Your preferred low carb white granulated sweetener, like Swerve or Natvia for baking. (Natural sweetener can be subbed with coconut sugar or regular white sugar if you like. You will need to recalculate nutritional macros.)
- Sugar free chocolate chips (we use Lily’s). You can also use Enjoy Life Chocolate Chips for a dairy free alternative or just add in your fave chocolate chips if not following strict KETO.
For a vegan option, replace the egg with 1 flax egg
The cookie dough! It’s so good you may begin eating it out of the bowl.
Thick and creamy with the nutty flavour of rich browned butter. A slightly different cookie dough texture than my other skillet cookies… this one is pressed it down into your already brown buttered pan.
If you don’t have a cast iron skillet, you can brown the butter in a normal pan and use a pie dish to bake the cookie.
A low carb skillet cookie. Yes, this is real life.
Low Carb Browned Butter Chocolate Chip Skillet Cookie
Ingredients
- 1/2 cup butter
- 1 large egg*
- 1 teaspoon pure vanilla extract
- 2 tablespoons brown sugar substitute/sweetener (or coconut sugar if not strict KETO)
- 1/4 cup natural granulated sweetener (Swerve Granular or Natvia Baking Blend)**
- 2 cups almond flour***
- 1/2 teaspoon sea salt
- 1/2 cup sugar free chocolate chips (Lily's Dark Chocolate Premium but you can use Enjoy Life chocolate chips for a dairy free option)
Instructions
- Preheat oven to 350°F (176°C). Heat the butter in a 9-inch cast iron skillet over high heat until bubbling. Reduce heat down to low; cover pan (optional but prevents butter spitting everywhere), and continue to cook while stirring occasionally until the butter begins to brown. (Be careful when lifting the lid off the pan as the butter may spit.) Once browned, remove from heat and allow to cool for about 5 minutes.
- While butter is cooling, whisk together the egg and vanilla extract. Add the sugar and sweetener and whisk again until combined. Add the butter once it has cooled and mix well.
- Sift in the almond flour (press any lumps gently over the sieve to sift quicker); add the salt and half the chocolate chips; mix through gently until the batter is well combined and creamy. It will be a little thicker than cookie dough. Spoon batter into skillet; top with remaining chocolate chips.
- Bake for 25-30 minutes or until set on the top when pressed lightly and a toothpick inserted into the centre of the cookie comes out clean.
- Serve with No Sugar ice cream or frozen yogurt and enjoy!
Judy Smith says
I love this cookie. My problem is that it sticks to the skillet and breaks apart when I try to cut it. Am I over cooking it?
Judy Smith says
This is one of my favorite low carb desserts. I warm the left overs in the microwave for a few seconds before adding ice cream and serving. My husband even likes it and he hates anything healthy. LOL
Jo B says
Loved this. I did sift the almond flour twice. It was great! Everyone loved it.
Hungry Heather says
Thanks for the share! I have to say, the batter drove me more wild than the actual cookie! It must’ve been the browned butter, which was a brilliant idea. The cookie really hit the spot for me. I think I liked it by itself better than with ice cream.
Anna says
Thanks for the great recipe! I just started Keto recently and I miss baked goods so much. This really hit the spot! I used xylitol and a spoonful of regular brown sugar. I also added 2 tablespoons of shredded unsweetened coconut.
Karina says
Sounds amazing Anna! And you’re welcome!
[email protected] says
Smells so good,,,,
Chatlene says
For some reason, my dough wasn’t cookie dough-ish your texture. It came out dry, did you add any additional liquids?
Karina says
Hi Natasha! It will be fine with a sugar sub!
Rashie says
Thank you for sharing this wonderful recipe! I just made it for the first time and though I cooked it about 5 minutes too long (which resulted in a slightly dry finished product) it was DELICIOUS. I will be making this one regularly!
For those asking about subbing the Swerve with Truvia baking blend, I just did this with outstanding results. I also used 2 T of Truvia brown sugar instead of the coconut sugar.
Dona says
THANK YOU!!! for an awesome recipe . I too react to sugar with a blood sugar dump….even “natural sugar” in fruit. I’m anxious to try coconut sugar and this looks like a treat my grandchildren will love!! Our bodies can certainly throw us a curve ball, but there are a lot of things we have control over and what we put in our mouths is one.
Petra ! says
I didn’t think coconut sugar was low carb….. I’m going to have a have a go at it using xylitol (naturally occurring sugar from beech trees) looks amazing! TFS!
Honestmum says
This looks amazing, found you via Pinterest-I can’t eat nuts though, would coconut flour work do you think or maybe spelt flour? x
Karina says
I would lean more towards spelt flour (light spelt if possible!)
Eunice says
I missed the instructions for adding the remaining half of the chips.
Karina says
Hi Eunice! I’ve just fixed that up. Thank you for noticing! 🙂
JULIE says
Sunflower seeds meal worked great. You caused an emergency grocery trip for chocolate chips!
Naomi says
I am LCHF, and sugar is a big no because of the fructose/insulin reaction. I do use swerve. Have you tried replacing the sugar in this recipe with all swerve?
Karina says
I Naomi. I’ve used swerve in this with success, but to replace the coconut sugar, I use a brown sugar substitute 🙂
Debbie says
Hello,
These cookies look amazing! However I’d like to make them completely with out any kinds of sugar. Have you tried using just truvia and if yes, how much? I’m a complete THM and want to avoid all sugars. Thank you!
Karina says
Hi Debbie. I haven’t substituted with Truvia but I have used a natural sweetener that measures a cup for cup with sugar. If Truvia measures a cup for cup with sugar, I’d suggest following the the measurements in the recipe 🙂
Earl says
Kudos for beating the Stage 4B Hodgkins Lymphoma cancer. I just made your great cookie, thanks for sharing it with us. I’ll never again be without a Low Carb Chocolate Chip Cookie, Instead of butter I used low cal. margarine. Next time I’m going to use sunflower meal, to see how it works, instead of almond meal.
Karina says
Thank you so much Earl! Please let me know how you go with the Sunflower meal. I’d love to hear of it works out with the same result!
Julia says
What happens if you leave out the natural granulated sweetener? I’ve been programmed to believe that all artificial sweeteners are the Devil so I’m leery. Otherwise, the recipe looks mouthwatering and I really want to make it.
Karina says
Hi Julia! You can replace it with coconut or normal sugar, or you can leave it out all together. The cookie won’t be sweet at all, but you can make the dough first without any sugars and taste test, then go from there 🙂 I don’t blame you regarding sweeteners! I managed to find one I love that’s natural based with Stevia in it 🙂
Jenn says
I substituted coconut flour and it was really dry. Any suggestions?
Karina says
I’ve inly tried this recipe how it is written. I don’t recommend substituting ingredients as there are no guarantees it will turn out. As a general rule, coconut flour requires a lot more liquids in baking, such as extra eggs, oil, milk etc.
Michelle says
Hello from the California Coast! And a BIG thank you for this idea and recipe. I added in some chopped hazelnuts, but followed all other steps exactly (because i need nuts in my cookies!).
I read and re-read several times, thinking I’d missed the leavening ingredient (baking powder? baking soda?), but prepared and baked as directed – and it’s WONDERFUL: chewy yet crisp, reminiscent of a “regular” sugary, wheat-flour chocolate chip cookie, no sacrifice here. I’m wondering now if adding leavening to an almond flour or other low-carb dough actually detracts from it, as most other almond flour cookies I’ve attempted have been soft and puffy, more muffin-like than the crumbly chewy-crisp cookie texture of this skillet cookie.
So glad to have stumbled upon your blog as I searched! I’m not usually one to comment, but simply had to stop in and send my appreciation.
Karina says
Yes! I don’t like using baking powder or soda in my skillet cookies. They come out too cake-like and I love dense, chewy cookies, just like you 🙂 I’m so glad you stabled onto my blog! I try to share a little of everything, and I hope you enjoy the recipes!
Heather | Cook It Up Paleo says
Almond flour, cocoonut sugar, it’s low carb, and it’s giant COOKIE?? Yes please!!!
Lisa says
At least you can hold your head up high! I love your blog because you’re original. Keep up the good work Karina! Those that copy you will have a big dose of Karma served to them. And yes, I’ve seen that recipe. Your photos and your style is way better than hers. Just saying.
Karina says
Really? Wow thank you! That’s an amazing compliment. Especially since I always second guess myself and my photography. You made my day!
Tanara says
I’m with Beth. I saw it too! Low class blog swiping recipes from you. She should be ashamed! Hold your head up high Karina. Take it as a compliment 😉
Karina says
Hey Tanara! Holding it as high as I can! It is definitely a compliment. A bittersweet one 🙂
Kate says
If I don’t have a cast iron skillet will I be able to use a regular one?
Karina says
As long as your regular skillet is oven proof that should be fine! You can also use an 8×8 square pan or a pie dish works too 🙂
Beth says
Just so you know if you don’t already! I stumbled on another site who copied this same recipe from you only they are calling them blondies! And it has over 100 people commenting on the recipe. That sucks! I’ll message you the link. So low!
Karina says
Thank you for emailing me Beth! I appreciate the gesture. Yes I’ve seen it, and yes it sucks! Nothing I can do though. She will just have to live with herself and the karma train 😉
KevinIsCooking says
I’m a BIG fan of your other skillet cookies, but this one sounds just as good. Isn’t almond flour great? What’s your take on coconut sugar? I found it hard not to compare to regular sugar, but after using it found it fine. Our taste buds have been bombarded with sugar it’s just a matter of time to adjust. I can appreciate you taking care of yourself health wise. Good. On. You! I’ll still be a reader here. 🙂
BTW I just finished a 10 day Master Cleanse, have been doing it once a year now for the past 9 years. It is definitely mind over matter. It’s good to take care of yourself… now I just need to work on the moderation part because like you “I.need.cookies. And cakes. And cheesecakes.” I am not perfect when it comes to eating well, but it’s progress, not perfection I’m think !
Karina says
Oh I hear you loud and clear Kevin. Thank you for your support! One thing I learned after having cancer is the vessel we’re given is so precious and fragile that we sometimes forget the need to look after it. It’s only when it starts to break down that we analyse what we’re doing to it…
How do you feel after your cleanses?
I’m actually in love with coconut sugar! Especially in baking. It replaces brown sugar so well it’s not noticeable at all! I don’t add it to anything else as I’ve cut sugar out as much as possible, but one day I’ll add it to my coffee. I can only image a caramel latte flavour. Move over Starbucks 😉
And perfection is non existent. I love your take on that! Thank you Kevin! I’m sure your partner will love this one if you get the chance to try it!
Sarah | Broma Bakery says
I’m so glad you found something that works for you and you’re feeling better! And with dishes like this skillet cookie, who needs carbs!
Karina says
Right?! Carbs? What carbs?! 😉
Thank you Sarah! Your support truly means a lot to me!