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Keto Chocolate Chip Cookie Skillet

This Keto Chocolate Chip Cookie Skillet is the ultimate keto dessert. Who wouldn't love a giant cookie eaten straight out of the oven and topped with chocolate ice cream?! This skillet is keto, low-carb, gluten-free, and grain-free.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 404kcal
Author: Clean Keto Lifestyle

Ingredients

For the Cookie

  • 6 tablespoons softened grass-fed butter
  • 1/2 cup melted coconut oil
  • 3/4 cup Sukrin Gold
  • 1/2 cup granular erythritol
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups almond flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 1/2 cups chocolate chips keto-friendly, we used Lily's brand

For the Chocolate Coconut Ice Cream

  • 2 cans coconut milk
  • 8 tablespoons cocoa powder
  • 3/4 cup granular erythritol
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • Ice cream salt depending on which your ice cream maker you use

Instructions

For the Cookie

  • Beat butter, oil, Sukrin gold, and granular erythritol in large bowl with an electric mixer.
  • Add in vanilla extract and egg and beat for another minute.
  • In medium bowl, mix almond flour, xanthan gum, baking soda, and salt. Pour half of dry mixture into wet mixture and beat. Pour the rest in and beat again.
  • Fold in chocolate chips.
  • Heat oven to 325°F.
  • Press cookie dough into cast iron skillet, about 3/4” -1” thick.
  • Bake for about 20-25 minutes or until golden brown.
  • Let cool slightly, then top with ice cream while still warm.
  • Eat right away!

For the Chocolate Coconut Ice Cream

  • Heat the coconut milk, cocoa powder, and granular erythritol in a saucepan.
  • Bring to boil, then reduce the heat to low.
  • Whisk the egg yolks in a small bowl. Temper the yolks by pouring a 1/4 cup of coconut milk mixture into the yolks and whisk quickly.
  • Add one more 1/4 cup of the mixture and whisk again.
  • Pour the egg mixture back into the saucepan.
  • Add in the vanilla extract and turn the heat off.
  • Allow the mixture to cool.
  • Proceed to make the ice cream in your ice cream maker according to your manufacturer's instructions.

Nutrition

Calories: 404kcal | Carbohydrates: 10g | Protein: 8g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 62mg | Sodium: 188mg | Potassium: 204mg | Fiber: 4g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 4mg