Name: Keto Peanut Butter Chocolate Chip Skillet Cookie
Prep time: 6 min
Cook time: 18 min
Total time: 24 min
Ingredients: ⅔ cup smooth peanut butter (use a no sugar added brand); ⅔ cup Swerve confectioners sweetener; 2 eggs; 4 tbsp butter (softened); 4 ½ tbsp coconut flour; 1 tsp baking powder; ½ cup sugar-free chocolate chips; 1 tsp xanthan gum

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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- Low Carb and Gluten Free

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

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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A slice of a peanut butter skillet cookie pie witth a scoop of ice cream and skillet of the cookie pie behind it.

Keto Peanut Butter Chocolate Chip Skillet Cookie

Stacey

Keto Peanut Butter Chocolate Chip Skillet Cookie is a yummy, low carb, gluten free dessert made in a skillet.

4.91 from 11 votes

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Prep Time 6 mins

Cook Time 18 mins

Total Time 24 mins

Course cookies, Dessert, skillet cookies

Cuisine American, baked goods, cookies

Servings

Calories 282 kcal

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.