Birthday Cake Skillet Cookie
This post may contain affiliate links. Click here to read my full disclosure.
This low carb skillet cookie is easily one of my favorite recipes to ever go on my blog. It’s extra gooey, loaded with fun birthday cake sprinkles, and has a slightly crisp bottom that crackles when you cut into it. You know what I’m talking about.
A video will certainly do it more justice than my words, so check this out:
View this post on Instagram
Looks decent, right? And even better, the entire recipe has just 30 grams of carbs!
Ingredients for This Low Carb Skillet Cookie
You’ll only need 3 ingredients (and an optional 4th if you’d like more sprinkles) to make this high protein, low carb skillet cookie. There are a few potential modifications for each ingredient that I’ll quickly cover below.
Can I Substitute All Purpose Flour for Almond Flour?
It’s difficult to find a definitive answer on ratios to use with almond flour for all purpose flour. But in my experience, you can swap them gram for gram in most recipes. In this low carb skillet cookie, for example, I made a second using 3/4 cup all purpose flour that worked beautifully.
If you’re thinking of using something like coconut flour, on the other hand, I might caution against it with this recipe. Since coconut flour is so absorbent you’ll need to reduce the amount of flour used or increase the amount of fat and liquid used. Both of these are likely to throw off the texture and density of the cookie (read: dry and tough).
What if I don’t have Birthday Cake Protein Powder?
I used Bowmar Nutrition Protein Birthday Cake for this skillet cookie. This protein powder is a whey protein with added rainbow or confetti sprinkles.
If you wanted to use a different protein powder, I’d recommend a vanilla. You can add additional sprinkles if you’d like.
The most important thing to keep in mind when using other protein powders, aside from the type of protein itself, is scoop size. A scoop of Protein Birthday Cake weighs 28 grams, and you’ll need 3 scoops for a total of 84 grams. If you use a protein with a 35-gram scoop, that’s a 21-gram difference over 3 scoops and will definitely affect the outcome.
Two skillet cookie re-creations from Instagram!
Can I use real butter or another fat?
The recipe calls for light butter which has 50 calories per tablespoon as opposed to the 100 calories in real butter. Like any lighter product, the real thing is always better. So if you’re okay with the added fat, go right ahead.
You could also swap the light butter for other fat sources, but I’d stick to more saturated sources like a coconut oil or maybe a nut butter (if you wanted to take the flavor another direction).
And to lighten things up, you could try using unsweetened apple sauce for some of the butter. You’ll sacrifice a bit of the tender, gooey finished product, but that’s a sacrifice that might be worth making for a lower calorie option.
Final Low Carb Skillet Cookie Notes
I topped my protein skillet cookie with some lower calorie ice cream. When it comes to lighter ice creams, I don’t love the high priced options that are marketed as healthy ice cream.
Something like Edy’s Slow Churned Ice Cream or even generic store brands frozen yogurt will have similar calories per serving. You may sacrifice a few grams of protein and some added carbs per scoop, but I’ll leave that up to you!
Fat free whipped topping also goes great with this low carb skillet cookie, and that’s a much lower calorie topping than ice cream.
Low Carb Skillet Cookie
A 3-ingredient gooey skillet cookie made with almond flour and birthday cake protein powder.
- 3/4 C (84g) Blanched Almond Flour
- 3 scoops (84g) Birthday Cake Protein Powder I used Bowmar Nutrition PBC
- 1/2 C (112g) Light Butter I used Land O' Lakes with canola
- 2 tsp (8g) Rainbow Sprinkles optional
Preheat oven to 350F and spray a 5” cast iron skillet or oven safe pan that’s similar in size with a bit of nonstick cooking spray.
Mix the flour and protein powder together before adding the butter. If you’re using real butter or really cold light butter, you’ll want to soften it first for easier mixing.
Fold in additional sprinkles if you’d like.
Add the cookie dough to the skillet and use a rubber spatula to spread it to the edges and smooth the top.
Bake for 17-20 minutes or until the center is set but slightly gooey inside. Don’t overcook—it’s better slightly underdone than overdone. (If you use a larger pan/dish, reduce the cooking time since the cookie will be thinner.)
Top with some ice cream or low fat whipped cream and dig in.
- Nutrition facts include optional sprinkles but no ice cream or other toppings.
- If you'd rather use all purpose flour, swap it gram for gram with the almond flour.
- Macros per serving with all purpose flour: 188 calories, 13 grams of protein, 13 grams of carbs, and 9 grams of fat
More Low Carb Sweets Recipes You Might Like
If you’d like a cookie recipe that’s much quicker than this skillet cookie, you’ll dig my almond raspberry low carb mug cookie. It has 28 grams of protein, 9 grams of carbs, and is ready in less than 5 minutes.
And if you’re a fan of muffins, my low carb pumpkin muffins are a reader favorite with just 6 ingredients.