Easy One-Bowl Keto Skillet Chocolate Chip Cookie

I melted the butter right in my trusty cast-iron skillet, tossed everything else in after it, and hoped for the best. The result? Not just an easy cookie, but the best skillet cookie I’d ever made. It was rich, gooey, and had the most incredible crispy edges, all with one less bowl to scrub.

This isn’t just a dessert; it’s a solution. It’s the answer to “What can I make in under an hour?” It’s the perfect low-carb treat that satisfies even the most skeptical, sugar-loving friends. It’s pure comfort, made ridiculously simple.

Why This Recipe Works

This skillet cookie isn’t just easy; it’s practically foolproof. Here’s why it will become your new favorite:

• The One-Bowl (in a Pan!) Method: By building the dough directly in the skillet, you not only save on cleanup, but you also create a richer flavor. The residual heat from melting the butter toasts the sweetener and flour slightly, adding a nutty depth you won’t get from a separate mixing bowl.
• Perfect Keto Texture: The combination of fine almond flour and unflavored collagen peptides is the secret to success. It delivers a cookie that’s incredibly soft and fudgy in the center with perfectly structured, buttery edges.
• Crowd-Pleasing Flavor: This cookie doesn’t taste “keto.” It tastes like a classic, indulgent chocolate chip cookie. The hint of almond extract and optional espresso powder elevates the flavor, making every bite feel like a decadent treat.

Ingredient Breakdown

The magic is in the simple, high-quality ingredients. Here’s what you’ll need:

• Blanched Almond Flour: The key to a smooth, cookie-like texture. Make sure you use super-fine blanched flour, not coarse almond meal.
• Golden Erythritol Blend: This is what gives the cookie its classic brown sugar-like flavor. If you only have regular granulated keto sweetener, it will work, but the golden variety adds a wonderful caramel note.
• Unflavored Collagen Peptides: My secret weapon for a chewier, more satisfying texture! It helps give the cookie a great structure. If you don’t have it, don’t worry—I’ve got a simple swap for you in the tips section.
• Fine Sea Salt & Espresso Powder: Don’t skip the salt! It balances the sweetness perfectly. The espresso powder is optional, but a tiny pinch makes the chocolate taste unbelievably rich. It won’t make your cookie taste like coffee, I promise!
• Unsalted Butter: Forms the rich, buttery base of our cookie.
• Egg, Vanilla & Almond Extract: The egg binds everything together. Vanilla is a must, and that tiny drop of almond extract adds a “what is that amazing flavor?” quality that takes it over the top.
• Sugar-Free Chocolate: The star of the show! Use your favorite brand. Chocolate chunks will give you those incredible melty pools, while chips distribute the chocolate more evenly. My favorite move is to use a mix of both!

Step-by-Step Instructions

Ready for the easiest cookie you’ll ever make? Let’s do this!

1. First, get your oven ready. Position a rack in the center and preheat it to 350°F (175°C). Place the butter in your 8-inch oven-safe skillet and melt it gently over low heat on the stovetop.
2. Once the butter is melted, take the pan off the heat and let it cool for a few minutes. You want it warm, not sizzling hot. This prevents the egg from scrambling in the next step! Whisk in the golden erythritol blend until it’s smooth, then add the egg and extracts. Whisk it all together vigorously until the mixture looks glossy.
3. Time for the dry ingredients. Add the almond flour, collagen, baking soda, salt, and espresso powder (if you’re using it) right into the skillet. Switch to a spatula and stir until everything is just combined. Try not to overmix!
4. Set aside a couple of tablespoons of your chocolate chunks for the top. Fold the rest of the chocolate into the dough, then gently spread the dough into an even layer in the pan.
5. Sprinkle those reserved chocolate chunks over the top. This is what gives it that picture-perfect finish! Pop the skillet into the oven and bake for 18–20 minutes. The edges should be golden brown, and the center will look puffy and just barely set.
6. This last step is crucial: let it rest! Carefully remove the pan from the oven and place it on a wire rack. Let the cookie cool in the pan for at least 20 minutes. This allows the center to set up and develop that perfectly gooey texture.

Expert Tips

• Collagen Swap: If you don’t have or don’t want to use collagen peptides, simply substitute it with an additional 3 tablespoons of almond flour.
• Go Nuts! For extra texture and flavor, try adding ¼ cup of toasted, chopped pecans or walnuts to the dough along with the chocolate chips.
• The #1 Mistake to Avoid: Seriously, let the butter cool down! If you add the egg to sizzling hot butter, you’ll end up with sweet, grainy scrambled eggs in your dough. A little patience here makes all the difference.
• Storage: If you have leftovers (it’s rare!), you can cover the cooled skillet with foil and keep it at room temperature for up to 3 days. For longer storage, transfer the cookie to an airtight container and refrigerate for up to a week. You can gently rewarm slices in the microwave.

Serving & Pairing Ideas

The beauty of a skillet cookie is that it’s its own serving dish. The best way to enjoy it is warm, scooped straight from the pan.

For the ultimate indulgence, top a warm serving with a big scoop of your favorite low-carb vanilla ice cream and let it get all melty. It’s also fantastic with a dollop of whipped cream or a drizzle of sugar-free caramel sauce. Pair it with a cold glass of almond milk for a classic combo or a hot cup of coffee for a perfect afternoon pick-me-up. This is my go-to dessert for movie nights, last-minute guests, or any time a major cookie craving strikes.