Easy One-Bowl Keto Skillet Chocolate Chip Cookie
Indulge in a warm, gooey chocolate chip cookie baked right in its pan. This low-carb treat has perfectly crisp edges and a soft center, ready in under an hour.
Servings 8
Calories 246kcal
Equipment
- 8-inch cast-iron or other oven-safe pan
- Flexible heat-proof spatula
- Whisk
- Measuring cups and spoons
Ingredients
Dry Goods:
- 131 cups 130 g blanched almond flour
- 21 cup 95 g golden erythritol blend
- 41 cup 20 g unflavored collagen peptides
- 31 tsp baking soda
- 31 tsp fine sea salt
- 41 tsp instant espresso powder optional, enhances chocolate flavor
Wet Ingredients & Mix-ins:
- 6 Tbsp 85 g unsalted butter
- 1 large egg at room temperature
- 21 tsp pure vanilla extract
- 81 tsp almond extract
- 32 cup 115 g sugar-free chocolate chunks or chips, divided
Instructions
- Oven Prep & Pan Heating : Position a rack in the center of your oven and preheat to 350∘F (175∘C). Place the butter into your 8-inch oven-safe pan and set it over low heat on the stovetop. Allow the butter to melt completely, swirling the pan occasionally.
- Creating the Liquid Base : Remove the pan from the heat and let it cool for 3-4 minutes; the handle should be warm, not hot. This prevents the egg from scrambling. Whisk in the golden erythritol blend until smooth. Add the room-temperature egg, vanilla extract, and almond extract, whisking vigorously until the mixture is glossy and emulsified.
- Combining the Dry Mix : Add the almond flour, collagen peptides, baking soda, sea salt, and optional espresso powder directly into the pan. Switch to a flexible spatula and stir until the dry ingredients are just incorporated and no flour streaks remain. Do not overmix.
- Forming the Cookie Dough : Reserve about 2 tablespoons of the chocolate chunks for the topping. Fold the remaining chocolate into the dough in the pan. Gently spread the dough with the spatula so it forms an even layer across the bottom of the pan.
- Skillet Baking : Scatter the reserved chocolate chunks over the surface of the dough. Transfer the pan to the preheated oven. Bake for 18–20 minutes, or until the edges are a rich golden-brown and the center appears just set. The cookie will look slightly underdone and puffy, which is perfect.
- Cooling and Setting : 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 step is essential for the cookie to set and develop its gooey texture. Serve warm by scooping directly from the pan.
Notes
👨🍳 Chef Notes
Storage:
Once cool, you can cover the pan with foil and store it at room temperature for 3 days. For longer storage, transfer the cookie out of the pan and into an airtight container in the refrigerator for up to a week.Ingredient Swaps:
If you don't have collagen, you can substitute it with an additional 3 tablespoons of almond flour. Feel free to use any variety of sugar-free chocolate you enjoy—a mix of dark and milk chocolate chips adds a nice complexity. For a nutty crunch, add ¼ cup of toasted, chopped pecans along with the chocolate.One-Pan Pro Tip:
The most critical step is allowing the melted butter to cool before adding the egg. If the butter is too hot, the egg will cook, resulting in a grainy texture.Nutrition (per serving, approx.):
- Calories: 246 kcal
- Protein: 7.5 g
- Carbs: 23 g
- Fat: 22 g (Sat Fat: 8.6 g)
- Fiber: 4.5 g • Sugar: 0 g
- Sodium: 88 mg • Cholesterol: 34 mg
- Potassium: 195 mg