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.
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 a handful of ingredients 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 1/2 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 PEScience Select which is a blend of whey and casein protein. The added casein makes this protein powder a bit thicker than whey-only powders. So if you’re using something else, you may need to add more protein powder.
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 PEScience weighs 31 grams.
I’ve included the original recipe which used Bowmar Nutrition birthday cake in the recipe card’s notes section.
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.
I’ve also added apple sauce, which acts as a fat replacement in baking. If you want an extra gooey cookie, go with 1/2 cup butter and omit the apple sauce.
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.
Let me know what you think about this low carb skillet cookie by taking a pic and tagging me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.
Low Carb Skillet Cookie
A gooey skillet cookie made with almond flour, protein powder, and confetti sprinkles for a good time.
- 1/2 C (56g) Blanched Almond Flour
- 2 scoops (62g) PEScience Protein Powder, vanilla or cake pop
- 1/4 C (36g) Granulated Sugar Substitute, I used Swerve Granular
- 1/3 C (74g) Light Butter, I used Land O' Lakes with canola
- 1/4 C (60g) Unsweetened Apple Sauce
- 1 Tbsp (12g) Rainbow Sprinkles
- 1/4 tsp Cake Batter Extract
- Preheat oven to 350F and spray a 6.5” cast iron skillet or oven safe pan that’s similar in size with a bit of nonstick cooking spray.
- Mix the dry ingredients together.
- Microwave the butter for 5-10 seconds to soften before mixing with the apple sauce and cake batter extract.
- Add to the dry ingredients and stir until a dough forms.
- Add the cookie dough to the skillet and use a rubber spatula to spread it to the edges and smooth the top.
- Bake for 18-22 minutes or until the center is set but slightly gooey inside. Don’t over cook—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 ice cream or low fat whipped cream and dig in.
- Each serving has 6 Smart Points and 6 net carbs.
- Nutrition facts do not include any nutrition info from the Swerve granular.
- If you'd rather use all purpose flour, swap it gram for gram with the almond flour.
- You can find the skillet, cake batter extract, and other tools and ingredients I use on my Amazon list.
- The original recipe with Bowmar Nutrition protein powder used 3 scoops birthday cake protein powder, 1/2 cup light butter, and 3/4 cup almond flour.
Nutrition Information:Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 230Total Fat: 17gCarbohydrates: 7.5gProtein: 15g
Saturday 10th of October 2020
These are great little snacks!! Packed with deliciousness protein
Sunday 3rd of May 2020
Am I crazy, I added up the macros and it was way more than 210 cals? Is it one serving size per skillet?
Monday 4th of May 2020
Saturday 18th of April 2020
So good! Have been making this in my little cast iron skillet at least once a week now and it is soo good!! I did sub the applesauce fir canned pumpkin and halfed the almond flour and put 1/4 cup of hazelnut flour and 1/4 cup of oat flour and it was bomb!! Definitely recommend this way! It gave the whole dessert a very nutty, roasted flavor and the pumpkin kept it extra moist! I also added pumpkin pie spice and it was literally fall in a skillet! Worked just as good as the first time👌🏼
Friday 17th of April 2020
This recipe is delicious! I love cast iron skillet cookies. I always search for Mason's recipes before looking anywhere else and is always on the healthy side and the instructions are on point for making it yourself!!
Thursday 16th of April 2020
Super delicious! A nice treat for someone who watches their carb intake. I used Bob's Red Mill Low-Carb baking mix instead of blanched almond flour and it tasted just fine.