The Skillet
One of our greatest purchases was a 7-inch non-stick skillet that can go directly from the stove top into the oven! It’s allowed us to cook many delicious keto meals, including our most delicious dessert by far, the Chocolate Skillet Cookie. It’s dense, fudgey, subtly sweet and has just the right amount of crunch. We promise you’ll love it like a fat kids loves cake, or should we say cookie?!
Putting the dessert aside for a moment, we highly recommend everyone go out and purchase a skillet right now if they haven’t already done so! One of the greatest tragedies is when flavor, texture and appearance are compromised during the transferring process from skillet to oven pan. Not to mention you have extra dishes to clean. So please help us change the system – trust us, this purchase will change your life forever!
Moving Onto Dessert
Lately, most of our recipes have been totally unplanned and some of our best. And, this dessert was no different. Matthew and I were sitting around working on other parts of Keto Connect when I got an itching for something sweet. You know that itch i’m talking about?? Well, I headed to the kitchen with “I need brownies” replaying in my mind. Probably not the best way to enter any kitchen!
We tend to make dessert recipes in small batches because 1) if it turns out bad we’ve wasted a ton of ingredients and 2) if it turns out great we’ll wind up eating it all in one sitting. So, I pulled out the one and only, handy dandy, 7-INCH SKILLET! Looking back on the night I can’t recall much about the mixing and baking , but you know what that means – I was in the zone.
ZONE: when one is so immersed in whats in front of them its almost guaranteed they will have no recollection of it after the fact, but it will turn out amazing beyond words.
Don’t Forget The Additions
You know what’s another tragedy of our time? When someone says dessert additions are “optional.” OPTIONAL?! How are walnuts and
I think I’ve pretty much covered the additions sections. However, you can definitely add more than just these two additions. A little cinnamon here, a little coconut flakes there. Possibilities are endless when it come to the Chocolate Skillet Cookie.
The Cookie
Besides the giant chocolate skillet cookie itself the best part is the clean removal. The bottom of the cookie doesn’t stick to the skillet and you don’t need to edge it out with a knife. You can simply flip the skillet over and it will pop right out! Not only is the clean up quick and easy, but so is the devouring of the chocolate skillet cookie! I dare you not to eat the whole thing!
Chocolate Skillet Cookie
Ingredients:
- 6 tbsp Almond Flour
- 3 tbsp Unsweetened Cocoa Powder
- 1 large Egg
- 2 tbsp Butter
- 2 tbsp unsweetened almond milk
- 1 tsp Baking powder
- 2 tbsp Low Carb Sugar Substitute
- 2 tbsp Keto Chocolate Chips
- 1 oz walnuts (roughly chopped)
- 1/4 tsp Pink Himalayan Salt
Instructions:
- Combine all ingredients in a food processor except the chocolate chips and walnuts.
- Mix until combined well.
- Fold in the chips.
- Transfer mix from processor to 7 inch non-stick skillet (if it is not non-stick make sure to grease it).
- Toss on as many or as few walnuts and place into a 350 degree oven for 24-27 minutes. Using a toothpick check if it fully cooked through.
- Let cool and then flip over onto a plate and then back over onto another so it is upright. Serve and enjoy!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Shirley Kimberlin says
This resips looks delicious . I wanted to make it for my neighbor
for her birthday. Can you use pecans instead of walnuts?? Looking through all the dessert
recipes ( like always) I am missing
one ingredient for most all of them. Thats why I am asking can
I use pecans??
AILUY says
Can I use coconut oil instead of butter to make the cookie nondairy?
Olivia Kendrick says
Sure!
CC says
it says Calories-165 and Calories from Fat-198. I don’t understand how the calories from fat can be more than calories. Can someone please break it down for me?
Olivia Kendrick says
That is a mistake, sorry about that!
Olivia Kendrick says
Sorry about that, I fixed it.
JR says
I began eating keto 3 weeks ago and your website and videos have been so helpful. I made this recipe tonight for my birthday with some fresh whipped cream. It was delicious! So nice to not feel like I am depriving myself and be able to have a treat to celebrate!
Thanks for all the great effort you put in to what you do!
Tinaja says
I loved the chocolate version, but decided to try vanilla tonight. Since I make it with coconut flour, I added some shredded coconut to it. It is the BEST! I had to battle my family from sneaking spoonfuls of it.
Judy says
Hi there,
Is it powdered or granular erythritol for this recipe?
thanks,
judy
I really enjoy your recipes and videos!
Cass (KetoConnect) says
Granular!
Ann says
Looks delicious! Do you think it taste different if I used ghirardelli unsweetened cocoa powder instead of the cacao powder? Also, has anyone made this on a regular baking sheet? Thanks!!
Charisma says
What can I use to replace the erythritol? Can I use Stevia?
Matt Gaedke says
If you plan on doing a lot of keto baking it would be good to pick up some kind of granular sweetener. Erythritol is the best option. You can try subbing stevia but it may through off the consistency a little bit. It will still be delicious though.
Becky Bondy says
Looks so good! I plan to try! I also want to know what the creamy looking substance is in the picture!
Matt Gaedke says
It was a simple butter cream frosting. Try some softened butter and mix with powdered erythritol and vanilla!
MIchelle says
Hey y’all! I tried making this tonight and it came out terribly. It felt like sand in my mouth! It looked like it wasn’t enough liquid to me, but I wanted to go strictly by the recipe. Could it be because it was almond flour/meal and not straight up almond flour?
Megha Barot says
Yes, that could be the issue. Almond meal is more crumbly so we always go with the finest ground almond flour we can!
SK says
This looks bomb, but could I substitute the almond milk with coconut milk?
Megha Barot says
Yes, you absolutely could!
Marti says
IS THERE A VIDEO FOR THIS RECIPE
Matt Gaedke says
No there is not
Angela says
What is the ice cream looking stuff you served on top of it? Looks amazing!