Keto Peanut Butter Chocolate Chip Skillet Cookie is a yummy, low carb, gluten free dessert made in a skillet.
Keto Peanut Butter Chocolate Chip Skillet Cookie is a very yummy, low carb, large pan cookie or blondie made in a cast iron skillet. Crisp on the outside and more soft on the inside like a cookie bar.
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These are made with peanut butter but you could use almond butter in place of peanut butter if you prefer.
My son was expecting these to be more of a dry texture like peanut butter cookies and was surprised to find that they were not dry at all and more soft with a somewhat crisp texture on the top of the pan cookie.
We enjoyed most of these as is, but I had some leftover low carb peanut butter chocolate chip ice cream and added about 2 tbsps of it to the top of a serving one time for a very special treat. So good!
Can I just mention that I love any dessert made in a skillet and I’m not sure why, but I think the skillet adds an extra crispness to the outer cookie crust!
Keto Peanut Butter Chocolate Chip Skillet Cookie
Ingredients:
- ⅔ cup smooth peanut butter (use a no sugar added brand)
- ⅔ cup Swerve confectioners sweetener
- 2 eggs
- 4 tablespoon butter, softened
- 4 ½ tbsp coconut flour
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ cup sugar-free chocolate chips
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Instructions:
- Preheat oven to 350 F, and grease or oil a 6 to 8 inch cast iron skillet.
- in a stand mixer or large bowl with electric hander mixer, add peanut butter, butter, and low carb confectioner’s sweetener. Mix together thoroughly.
- Add eggs and mix together. Add coconut flour, baking powder, xanthan gum, and mix together well. Scrapes sides and mix thoroughly until smooth.
- Remove from stand mixer and fold in sugar-free chocolate chips.
- Add cookie dough to prepared skillet and spread and press into the skillet evenly.
- Bake for 16 to 20 mins, or until the top of skillet cookie starts browning. Remove from oven and cool completely for at least 25 minutes or longer, as they will be too soft to slice or remove until cooled.
- Once cooled and firm, slice into 8 pie-shaped slices and serve. *Can also serve with a tiny ¼ scoop of low carb ice cream or a dollop of whipped cream if desired.
Nutritional Data: Yield: 8 servings, Serving Size ⅛ of pan cookie, Amounts per serving: Cal: 282, Carbs: 10g, Net Carbs: 6g, Fiber: 4g, Fat: 23g, Saturated Fat: 9g, Protein: 8g, Sugars: 2g, Sodium: 99mg.
*all nutritional data are estimates based on the products I used*
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Keto Peanut Butter Chocolate Chip Skillet Cookie
Ingredients
- ⅔ cup smooth peanut butter use a no sugar added brand
- ⅔ cup Swerve confectioners sweetener
- 2 eggs
- 4 tablespoon butter softened
- 4 ½ tablespoon coconut flour
- 1 teaspoon baking powder
- ½ cup sugar-free chocolate chips
- 1 teaspoon xanthan gum
Instructions
- Preheat oven to 350 F, and grease or oil a 6 to 8 inch cast iron skillet.
- in a stand mixer or large bowl with electric hander mixer, add peanut butter, butter, and low carb confectioner’s sweetener. Mix together thoroughly.
- Add egg and mix together. Add coconut flour, baking powder, xanthan gum and mix together well. Scrapes sides and mix thoroughly until smooth.
- Remove from stand mixer and fold in sugar-free chocolate chips.
- Add cookie dough to prepared skillet and spread and press into the skillet evenly.
- Bake for 16 to 20 mins, or until the top of skillet cookie starts browning. Remove from oven and cool completely for at least 25 minutes or longer, as they will be too soft to slice or remove until cooled.
- Once cooled and firm, slice into 8 pie-shaped slices and serve. *Can also serve with a tiny ¼ scoop of low carb ice cream or a dollop of whipped cream if desired.
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Notes
Nutrition
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Vivienne Imarisio
I do not have cast iron cookware because of arthritis in my hands and wrists - it means I cannot lift heavy things.
Can you use anything else instead of cast iron?
Stacey
Hi Vivienne, you can use a lightweight round metal cake pan in place of the cast iron pan.
Melinda
I made this recipe and mine did not hold together !
Any tips for the next go around? More egg maybe??
Stacey
Melinda, you can use 2 eggs or add 1 tsp xanthan gum, or let cool for longer before cutting. I changed it to 2 eggs since it did work out a little better that way.
Kari - Get Inspired Everyday!
I can never resist chocolate and peanut butter together, but in a cookie form I think I'd be lost!
chihyu
OMG! That looks amazing! I can smell the yummy flavor from here!
Hope
There is something about making dessert in a skillet that seems so much more fun! This looks delicious!
jennifer
looks amazing! I can't wait to try it . . . but I will have to do a la mode!
linda spiker
Well holy moly! I wouldn't have thought this possible! Just beautiful and decadent:)
Stacey
Thank you, Linda 🙂
Debbie
This turned out perfect. I use Truvia and ground it in a coffee grinder to make it confection. Best Keto dessert I’ve ever made and I’ve made a lot.
Stacey
Thank you so much, Debbie, for trying the recipe and for your very kind words. Great tip about the coffee grinder 🙂
Anne Lawton
I love that this is a better for you version of one of my favorite cookies!
Stacey
Thank you, Anne 🙂
Tessa Simpson
Yay for skillet cookies! This recipe is SO easy with so few ingredients...win!
Kari
Can I use a normal pan and bake?
Stacey
Kari, you could use an 8x8 square baking pan as well.
Megan Stevens
I love how approachable this recipe is, easy and everyone will love it. Thank you. I love classic treats like this!