Keto Recipes - Created Date : 15.10.2019

Low Carb Chocolate Chip Skillet Cookie (Nut Free)

Low Carb Chocolate Chip Skillet Cookie (Nut Free)

Low Carb Chocolate Chip Skillet Cookie (Nut Free)

This Amazing Low Carb Skillet Cookie is keto, gluten free, sugar-free, nut free and in just one decadent bite you feel like your cheating on your sugar-free diet, but you’re not!

What is a Skillet Cookie?

It’s A GIANT COOKIE made in a skillet! A cookie lovers dream! No need to scoop a bunch of little cookies when you just make the entire recipe and dump into a skillet. Easy peasy! You don’t even need to slice it, everyone can just grab a spoon and dig in! Even better is when said Skillet Cookie is gluten free, nut free, sugar free, low carb and Keto, well, that my friends is a low carb/sugar free lovers dream!

Did you ever have this great intention to make something so decadent and delicious, but then it falls through and you’re left starting over? Sometimes that happens, but sometimes, it turns out better than that first intention. Such is the case with this recipe I’m sharing today.

As a busy mom, I’m always looking for simple desserts, ones that take little effort in the kitchen but everyone loves and thinks you spent hours. My orginial plan with this recipe was for the slow cooker. And in fact you could probably still make this in the slow cooker, but it doesn’t come out looking like this pie, more like bars instead.

The cast iron skillet really creates that outer cookie crispness and perfect gooey center. After making this recipe twice in the slow cooker and doing some tweaks with the amounts of flour, I opted to try it a third time in the cast iron skillet and I am so happy I did. Masterpiece right here!

Perfect Chocolate Chip Cookie

Perfect outer edges like a cookie would typically have and the center is all soft and gooey like. I mean this is truly perfection! My entire picky family and even the hubby loved this so much! Even after a few days on the counter the hubby tried a piece and didn’t even warm it up, (what a shame in my opinion!), but still loved every bite.

Bake for 35- 40 minutes or until a toothpick in center comes out clean.

Remove from oven and allow to cool for 20-30minutes before serving.

Recipe Notes

Brenda's Notes:

You can sub another sweetener for the Sukrin Gold, but in my opinion the Sukrin is the BEST naturally made brown sugar sub I've found.

If you don't have vanilla stevia you can skip it or swap it by adding another 1/2 cup of sweetener of choice.

I've made this twice using sesame seeds instead of the sesame flour and I must say the flour is better. The seeds while you can grind them in a blender, don't provide a smooth texture as using the flour. You can easily swap the sesame flour with almond in this recipe.

This recipe was originally posted in November 2017 and updated with video in 2018.

UPDATE NOVEMBER 2018: I recalculated the nutrition because I found that Sukrin has a fantastic sesame flour which contains 15 grams fo fiber and only 6 carbs per 100 grams, making that one the best choice for using sesame flour over other brands.

If you’re using to calculate the nutrition info, it does not take into account the sugar alcohols in the Sukrin or Swerve. Nor does it take into account the fiber content of the product.

Can I just say THANK YOU so much?!?!?! I am just starting to adapt to an LCHF lifestyle (I aspire to keto but I’m not there yet) but I am allergic to peanuts and most tree nuts, so most keto-baking recipes I see won’t work for me. I’ve never heard of sesame flour! As far as I know, I’m not allergic to sesame seeds (I’ve had Burger King buns for years with no problem), so I’m going to try this!

Would you say that sesame flour, in general, can work as a 1 for 1 replacement for almond flour in recipes? What I’m most urgently trying to do is come up with a replacement for the homemade Scottish Shortbread cookies I make every year for Christmas (just all purpose flour, rice flour, Kerrygold, and sugar). I was going to try just replacing the sugar with Swerve this year, but I’m thinking maybe I’ll be brave and do a batch with sesame flour…do you think that might work?

This is a 5 star recipe!!! And there are not enough words to thank you ????. I’ve been eating Low Carb for 3+ years…in search of a decent chocolate chip cookie to have, grain free and sugar free. Then I saw this recipe and decided to try it. Used Almond flour and Monk Fruit sweetener that my sister sends me from Japan and I’ve found works great in baked goodies. Didn’t have the vanilla stevia, so left it out. Added walnuts, cause I love nuts in my cookies. Made it twice and it was beyond wonderful!! Hot, warm, cold ?????? mmmm chocolate chip cookie!!! Then I got to thinking…why not this recipe for …..cookies!!?! So today I made a batch and they turned out better than perfect! 36 wonderfully scrumptious chocolate chip cookies!! You have made my heart smile so big!!! THANK YOU!! ??????????

I followed this recipe exactly, even used a scale to measure ingredients. My cookie came out soggy and not firm at all. I even cooked it longer with no luck. Still soggy after cooking 50 mins. Is it supposed to firm up at all? If so, how do I get it to stiffen up? Thank you!!

Can I substitute the THM baking blend? If so, how much? Even a mix of the two. Trying to cut down on all my almond flour use. It’s so calorie dense. Thank you! ??O?

I’m not sure how to get my answer from you?

Hi Brenda,

I want to try this recipe but I’m trying to figure out how you calculated the net carbs. The sesame flour brand you linked has 10g carbs (no fiber) per 28 gram serving, so if you used 216 grams of sesame flour in the recipe, that’s 77g carbs total in the recipe, divided by 12 servings is over 6g carbs per serving just from the sesame alone–and another gram or two per serving from the cream cheese/sour cream/heavy cream and chocolate chips–but you list 4 net per serving–help, what am I not understanding??? Thanks!!

The plug in I use is WP Recipe Maker Premium which calculates the nutrition info and seems accurate, at least with most of my recipes. I will double check it and see if I made a mistake in inputting the correct amounts of each item.

So I entered what you have in the nutritional info today into WW (weight watchers) app. (It came up 10 pats gfor 1/12th of pie.) Is this nutritional value using the seasone flour or the almond flour? Thanks!

You can find vegan cream cheese at Whole Foods. For the heavy cream and sour cream try subbing canned coconut milk, the creamy part on the top. For butter, if you can do Ghee that has very little milk solids in it.

Brenda – I follow you on Instagram and have been a fan of your recipes since I started my low carb into keto journey. I can’t say I eat a lot of sweets but when I need one yours is my go to site. I was looking for a treat this morning and this cookie showed up on Instagram! Whoop !

I was just reading all the questions and and answers and can I just say – YOU HAVE THE PATIENCE OF A SAINT ??

Have a great day ??


Can’t wait to make this tonight!!!! This looks absolutely divine! And I agree with the above comment, you truly are a saint. I shake my head with some of the questions and comments. I’m just truly grateful for the time you put into your recipes and for sharing them with us, I appreciate it so very much!!!! Thank you!

Reading the comments above, my hats off to you with some of these questions and comments…people need a little more common sense, read the recipe in detail and if your still not sure then dont make the recipe, I cant get over these questions. Brenda I think your recipes are awesome, I follow you on instagram and here on your blog… I am always looking for new ideas with this woe… thank you.

Brenda! So excited! I read through all the comments so I could see how to make this Dairy Free… I saw that we can sub the two items for top part of canned coconut milk- yay! I’m new to this lifestyle- how much/many cans would I sub for the dairy items? Thank you!!

I make this pretty often, but it never seems sweet enough, but is fine with ice cream and whipped cream, also the link for the chocolate sauce only goes to the amazon page for the chocolate bar not the recipe.

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Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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