Double chocolate cookie skillet Keto cookie skillet recipe

Double Chocolate Cookie Skillet Recipe

by Analiese Trimber

Outline of two people

8 servings


25 Minutes



  • Oven
  • Oven-safe pan
  • Bowl
  • Rubber spatula



  • ⅓ cup Keto-friendly chocolate chips
  • ½ cup Monkfruit sweetener
  • 2 drops Liquid stevia
  • ½ cup Avocado oil
  • 1 Egg
  • ½ cup Almond flour
  • ½ tsp Baking soda
  • 3 tbsp Unsweetened cocoa powder
  • 2 tbsp Coconut flour
  • 1 tsp Vanilla
  • ½ tsp Salt
  • 10 Raspberries (optional)


  • 1
    In a large bowl, whisk together monkfruit sweetener and avocado oil.
    Preheat oven to 350°F. Heavily grease a cast iron or other oven-safe pan.
  • 2
    Add egg, vanilla, and stevia and whisk again vigorously.
  • 3
    Add almond flour, salt, baking soda, cocoa powder, and coconut flour. Mix until fully combined.
  • 4
    Fold in ½ of your chocolate chips.
  • 5
    Transfer dough to skillet and spread evenly with a rubber spatula. Sprinkle the rest of your chocolate chips on top. Bake for about 15 minutes, or until a toothpick comes out with just a few crumbs.
    Let cool for 2-3 minutes. Serve and slice while warm! Optional: top with keto ice cream and raspberries.

The Keto Cookie Skillet of Your Dreams

Desserts on the keto diet don’t have to be boring, and this double chocolate cookie skillet recipe proves just that! A handful of quality and nutritious ingredients come together to make an ooey gooey dessert that is ready in less than 30 minutes and to-die-for when served warm. One double chocolate cookie skillet recipe yields eight cookie slices, with each slice featuring 20 grams of healthy fats and just 2.5 grams of net carbs.

This double chocolate cookie skillet recipe will become a repeat dessert in your house! With just over 200 calories per slice, it’s also a dessert that won’t break the calorie bank while providing nutritional value. Unsweetened cocoa powder is the perfect ingredient when on the keto diet. When using high quality, fair-trade cacao, you are tapping into an ingredient that is not only low in carbohydrates but high in fiber. Cocoa powder is also high in antioxidants and has been known to help with improving energy and fighting fatigue.

A combination of almond flour and coconut flour provides a wealth of nutritional value. Almond flour is high in protein and has been known to reduce the risk of heart disease. Coconut flour is rich in fiber and can aid in stabilizing your blood sugar. This flour combination also contributes to the texture of this double chocolate cookie skillet recipe, making it gooey yet fluffy at the same time.

Avocado oil gives this dessert a buttery nature without the dairy, and aids in reducing cholesterol. To make this double chocolate cookie skillet dessert recipe suitable for the ketogenic diet, we used Lakanto monkfruit and a couple drops of liquid stevia for sweetness. Keto-friendly chocolate chips are the last ingredient needed for this dessert symphony and are both folded into the batter and sprinkled on top for maximum gooeyness.

This is the perfect dessert to make when you want to impress a crowd. Alternatively, you can bake a batch at the beginning of the week and store it in the fridge to warm up whenever you want a slice. It goes perfectly like this as a dessert supplement to our keto meal plan delivery.

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