Low Carb Browned Butter Chocolate Chip Skillet Cookie Recipe

Introduction

This Low Carb Browned Butter Chocolate Chip Skillet Cookie is a warm, gooey treat perfect for satisfying sweet cravings without the carb overload. Made with almond flour and sugar-free chocolate chips, it’s a deliciously rich dessert that’s easy to prepare and keto-friendly.

Ingredients

• 1/2 cup butter
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons sweetener (brown sugar substitute or coconut sugar if not strict keto)
• 1/4 cup natural granulated sweetener (Swerve Granular or Natvia Baking Blend)
• 2 cups almond flour
• 1/2 teaspoon sea salt
• 1/2 cup sugar-free chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (176°C). In a 9-inch cast iron skillet, heat the butter over high heat until it bubbles. Reduce the heat to low, cover the pan (optional, to prevent splatters), and stir occasionally until the butter browns. Be careful of spitting butter when lifting the lid. Remove from heat and let cool for about 5 minutes.
2. Step 2: While the butter cools, whisk together the egg and vanilla extract. Add both sweeteners and whisk until combined. Stir in the cooled browned butter.
3. Step 3: Sift the almond flour into the mixture, pressing any lumps gently to sift faster. Add the sea salt and half of the chocolate chips, mixing gently until the batter is creamy and a bit thicker than traditional cookie dough.
4. Step 4: Spoon the batter into the skillet and sprinkle the remaining chocolate chips on top.
5. Step 5: Bake for 25-30 minutes or until the cookie is set on top and a toothpick inserted in the center comes out clean.
6. Step 6: Serve warm, optionally with no sugar ice cream or frozen yogurt, and enjoy!

Tips & Variations

• For a nut-free option, substitute almond flour with sunflower seed flour.
• Use a mixture of dark and milk sugar-free chocolate chips for varied flavor.
• If you don’t have a cast iron skillet, a small oven-safe baking dish works well too.
• For extra texture, fold in chopped nuts or shredded coconut before baking.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat gently in the microwave for 20-30 seconds to regain the gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of the sweeteners?

Yes, you can substitute with regular sugar, but it will increase the carb content and change the keto profile of the recipe.

What if I don’t have a cast iron skillet?

You can bake this cookie in any oven-safe dish around 8 to 9 inches in diameter, such as a ceramic or metal baking dish. Adjust baking time as needed.

Low Carb Browned Butter Chocolate Chip Skillet Cookie Recipe

Print Recipe

★★★★★

4.9 from 120 reviews

This Low Carb Browned Butter Chocolate Chip Skillet Cookie offers a rich and indulgent dessert that’s perfect for keto and low-carb diets. Made with almond flour and sugar-free sweeteners, this cookie combines the nutty flavor of browned butter with creamy chocolate chips for a warm, gooey treat baked right in a cast iron skillet.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Butter

• 1/2 cup butter

Wet Ingredients

• 1 large egg
• 1 teaspoon pure vanilla extract

Sweeteners

• 2 tablespoons sweetener (brown sugar substitute, or coconut sugar if not strict KETO)
• 1/4 cup natural granulated sweetener (Swerve Granular or Natvia Baking Blend)

Dry Ingredients

• 2 cups almond flour
• 1/2 teaspoon sea salt

Add-ins

• 1/2 cup sugar free chocolate chips

Instructions

1. Brown the Butter: Preheat your oven to 350°F (176°C). Place 1/2 cup of butter in a 9-inch cast iron skillet over high heat until it starts to bubble. Reduce the heat to low, cover the skillet (optional but helpful to prevent butter splatter), and stir occasionally until the butter turns golden brown and emits a nutty aroma. Be careful when removing the lid as the butter may spit. Remove from heat and let cool for about 5 minutes.
2. Mix Wet Ingredients: While the butter cools, whisk together 1 large egg and 1 teaspoon pure vanilla extract in a mixing bowl. Add 2 tablespoons of your preferred brown sugar substitute or coconut sugar, plus 1/4 cup natural granulated sweetener (like Swerve or Natvia). Whisk until the mixture is well combined and smooth.
3. Combine with Butter: Add the cooled browned butter to the wet mixture and mix thoroughly to incorporate the flavors evenly.
4. Prepare Dry Ingredients: Sift 2 cups of almond flour into the wet ingredients. Press any lumps gently over the sieve if needed. Add 1/2 teaspoon of sea salt and half of the sugar-free chocolate chips to the batter. Mix gently until you get a creamy, thick consistency that resembles thick cookie dough.
5. Assemble and Bake: Spoon the batter evenly into the same cast iron skillet used for the butter. Sprinkle the remaining chocolate chips evenly over the top. Place the skillet in the preheated oven and bake for 25-30 minutes until the top is set to the touch and a toothpick inserted in the center comes out clean.
6. Serve: Allow the skillet cookie to cool slightly before serving. Enjoy it warm, optionally paired with no sugar added ice cream or frozen yogurt for a delicious low-carb dessert treat.

Notes

• When browning butter, watch carefully as it can go from browned to burnt quickly.
• Using a cast iron skillet helps achieve even cooking and adds rustic flavor.
• This cookie is best enjoyed warm and can be paired with low-carb ice cream for extra indulgence.
• Make sure to cool the browned butter slightly before mixing with egg to avoid cooking the egg.
• This recipe is suitable for ketogenic and low-carb diets.

Keywords: brown butter cookie, low carb dessert, keto chocolate chip cookie, almond flour cookie, skillet cookie