This keto chocolate chip skillet cookie is chocolatey, gooey, and chewy. It's a giant, skillet-sized, mouth-watering cookie that's golden, buttery, that's so good, you won't believe it's low-carb.
Preheat the oven to 350°F/180°C, and grease an oven-proof 9-inch skillet with butter.
Add the wet ingredients to a large mixing bowl and mix for about 3 minutes until well combined.
Add the almond flour, sweetener, baking powder, and salt and mix until there are no lumps.
Fold in the chocolate chips using a silicone spatula.
Press the cookie batter into the bottom of the skillet, and bake in the preheated oven for 25 minutes.
Remove from the oven and serve it with your favorite ice cream.
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Notes
Keto sweeteners can vary in sweetness compared to regular sugar. Taste your dough before adding it to the skillet to ensure it's to your liking.Don't Overbake: Keto baked goods tend to harden as they cool, so it's better to underbake slightly than to overbake. The cookie should be a bit soft when you take it out of the oven.Serve Warm: Keto chocolate chip skillet cookies are best enjoyed warm. Serve with a scoop of keto-friendly ice cream for an extra treat!