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
- Oven mitts
Ingredients
Dry Goods:
- 1⅓ cups 130 g blanched almond flour
- ½ cup 95 g golden erythritol blend
- ¼ cup 20 g unflavored collagen peptides
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ tsp instant espresso powder optional
Wet Ingredients & Mix-ins:
- 6 Tbsp 85 g unsalted butter
- 1 large egg at room temperature
- ½ tsp pure vanilla extract
- ⅛ tsp almond extract
- ⅔ cup 115 g sugar-free chocolate chunks or chips, divided
Instructions
- Oven Prep & Pan Heating: Preheat oven to 350°F (175°C). Add butter to an 8-inch oven-safe pan and melt over low heat, swirling occasionally.
- Creating the Liquid Base: Remove from heat and cool 3 to 4 minutes until warm. Whisk in sweetener until smooth, then whisk in egg, vanilla, and almond extract until glossy.
- Combining the Dry Mix: Add almond flour, collagen, baking soda, salt, and espresso powder. Switch to a spatula and stir just until no dry streaks remain.
- Forming the Cookie Dough: Reserve 2 Tbsp chocolate for topping. Fold in the rest. Spread dough evenly in the pan.
- Skillet Baking: Top with reserved chocolate. Bake 18 to 20 minutes until edges are rich golden brown and center looks just set. Doneness tests: center 195 to 200°F (90 to 93°C) or a toothpick comes out with moist crumbs, not wet batter.
- Cooling and Setting: Transfer pan to a wire rack and cool at least 20 minutes. Serve warm. Handle remains hot, use oven mitts.
Notes
Storage: Cover and keep at room temperature up to 3 days, or refrigerate in an airtight container up to 1 week.
Ingredient Swaps: If no collagen, substitute 3 Tbsp almond flour. Use any sugar-free chocolate you like. Optional: add ¼ cup toasted chopped pecans with the chocolate.
One-Pan Pro Tip: Let melted butter cool before adding the egg to avoid curdling.
Safety: Always use oven mitts when moving or serving from the hot skillet.
Diet Info: Keto and low-carb when made with erythritol-based sweetener and sugar-free chocolate. Approximate net carbs per serving 6.6 g (23 g total carbs minus 4.5 g fiber minus 11.9 g erythritol).
Ingredient Swaps: If no collagen, substitute 3 Tbsp almond flour. Use any sugar-free chocolate you like. Optional: add ¼ cup toasted chopped pecans with the chocolate.
One-Pan Pro Tip: Let melted butter cool before adding the egg to avoid curdling.
Safety: Always use oven mitts when moving or serving from the hot skillet.
Diet Info: Keto and low-carb when made with erythritol-based sweetener and sugar-free chocolate. Approximate net carbs per serving 6.6 g (23 g total carbs minus 4.5 g fiber minus 11.9 g erythritol).
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
- Net Carbs: 6.6 g
- Sodium: 88 mg
- Cholesterol: 34 mg
- Potassium: 195 mg
Disclaimer
Nutrition data are estimates based on typical databases and may vary by brand and method. Net carbs are calculated as total carbs minus fiber and sugar alcohols from erythritol. This recipe is low carb and can fit a ketogenic diet when portioned as written, but individual carb tolerance varies. Verify sugar-free labels on chocolate and sweetener. Contains tree nuts and egg. Use stated storage times.