Almond Flour Chocolate Chip Skillet Cookie with Walnuts | Keto

An indulgent and decadent treat, this chocolate chip skillet cookie with walnuts is perfect for the entire family. It’s made with almond flour and sugar alternatives, making it low-carb and keto friendly. Serve with a scoop of your favorite sugar-free (or regular) ice cream! It’s a delicious dessert that will leave you craving more. If you like this recipe, try my Keto Friendly Lemon Rosemary Pound Cake or No Bake Strawberry Cheesecake Shooters.

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Peace, family,

I love a good keto-friendly, low-carb dessert; emphasis on good. There are a lot of “meh” keto dessert recipes floating around and they can really leave a bad taste in your mouth (literally), but this one is tried and true. It’s a decadent, delicious, warm skillet cookie recipe that might be a little addictive. It’s meant to share and there’s no weird aftertaste. Just a warm helping of buttery, chocolatey, walnut goodness that’s super easy to achieve.

This recipe uses Lily’s brand semi-sweet chocolate baking chips. These chocolate chips have no sugar added and are sweetened with Stevia. They’re gluten-free, fair trade certified, and non-gmo. Now, some folks run for the hills at the mere mention of Stevia. I can honestly agree that it is an acquired taste. Trust me though, the Stevia aftertaste is not – I repeat NOT – present in this here chocolate chip skillet cookie. The chocolate chips blend very well with the rest of the ingredients so you’re left with gooey chocolate delight, without and overwhelming aftertaste.

This recipe is sweetened with a combination of two Swerve brand sweeteners – their brown sugar replacement and confectioners’ sugar replacement. In their own words, “Swerve is zero-calorie, non-glycemic and measures cup-for-cup like sugar. It’s sweet, safe and natural..” It’s a bit pricier than some other sugar alternatives, but to me it’s very worth it. It’s delicious and I have never experienced an aftertaste.

Are Walnuts Keto Friendly?

A serving of walnut is approximately 185 calories and contains just 2 net grams of carbohydrates, making them suitable for a ketogenic diet, when eaten in moderation. This recipe calls for a half cup divided among 8 servings; feel free to add more or less chopped walnuts to suit your taste and macros.

How to Make Almond Flour Chocolate Chip Skillet Cookie with Walnuts

• Preheat your oven to 350° F. I used a 10.25-inch cast iron skillet for my cookie. If you use a different size, the cook time may vary.
• I mixed my cookie in my stand mixer; however, a hand mixer will do just as well. In a large bowl, combine your softened butter, brown sugar Swerve, confectioners’ Swerve and sea salt until a nice, creamy dough forms.
• Next, slowly incorporate the egg, vanilla extract, and baking soda – one at a time. Make sure that they are well incorporated into the mixture.
• Add your almond flour and continue to mix until you have a nice cohesive cookie dough.
• I like to use a plain old spoon to hand stir the chocolate chips and walnuts into the cookie dough.

After transferring your dough to the cast iron skillet, use your hands to fill and flatten the dough into the bottom. You may opt to use a baking spray for easier removal, in which case I will always recommend the ever-reliable Baker’s Joy.

Your cookie will go into the oven for 15 minutes, or until golden brown. I recommend allowing your cookie to cool and set for about ten minutes after removal, as tempting as it will be to dig right in. After that, it’s as simple and slicing and serving either naked, or with your favorite low-carb, keto, or regular variety of ice cream.

As usual, try it out and let me know what you think!

Peace,

Adri

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