Sometimes you just want a warm, gooey dessert straight out of the oven. That is why I love making this keto salted caramel cookie skillet whenever I crave something sweet.
Baking a giant cookie in a skillet makes it thick and soft in the middle, while keeping the edges nicely crisp.
It is completely low carb and keto friendly, so you do not have to worry about extra sugar or feeling sluggish afterward.
The homemade caramel sauce on top takes only a few minutes to cook on the stove, and it adds the best rich flavor to every bite.
You can slice it into wedges to share, or just grab a spoon and enjoy it warm right from the pan.
Why I Love This Recipe
Perfect Soft-Baked Texture – The combination of almond and coconut flour creates a rich, gooey center with crisp golden edges.
Authentic Sugar-Free Caramel – Using allulose gives you a glossy, buttery sauce that stays smooth and never turns grainy.
Zero Rolling Required – Just press the dough right into the pan and bake, saving you valuable time and effort.
Classic Sweet and Salty Flavor – Flaky sea salt cuts through the dark chocolate and caramel to create a balanced dessert.
Ingredients You’ll Need
For The Cookie
- 1 1/2 CUPS Almond Flour
- 1/4 CUP Coconut Flour
- 1/2 TSP Baking Soda
- 1/2 TSP Fine Sea Salt
- 1/2 CUP Unsalted Butter, Softened
- 1/2 CUP Brown Monk Fruit Sweetener
- 1 Large Egg
- 1 TSP Vanilla Extract
- 3/4 CUP Sugar-Free Dark Chocolate Chips
For The Salted Caramel
- 3 TBSP Unsalted Butter
- 1/3 CUP Allulose
- 1/3 CUP Heavy Cream, Warmed
- 1/2 TSP Vanilla Extract
- 1/4 TSP Flaky Sea Salt
How To Make
Step 1
Heat the oven to 350°F and lightly grease a 10-inch oven-safe skillet. Whisk the almond flour, coconut flour, baking soda, and fine sea salt together.
Step 2
Beat the softened butter and brown monk fruit sweetener until creamy. Beat in the egg and vanilla, then stir in the dry ingredients until a soft dough forms.
Step 3
Fold the sugar-free chocolate chips into the dough. Press the dough evenly into the skillet, keeping the center slightly thinner than the outer edge.
Step 4
Bake for 18 to 22 minutes, until the edges are golden and set while the center remains soft. Let the skillet cool for 10 minutes.
Step 5
Melt the butter for the caramel in a small saucepan over medium-low heat. Stir in the allulose and cook for 3 to 4 minutes, stirring often, until the mixture turns light amber.
Step 6
Slowly whisk in the warm heavy cream and cook for 1 to 2 minutes until smooth and glossy. Remove from the heat, then stir in the vanilla and flaky sea salt.
Step 7
Spoon the warm salted caramel over the cookie skillet and let it settle for 5 minutes before serving.
Tips
Stick with Allulose for the Caramel
I strongly recommend using allulose instead of other low carb sweeteners for the caramel sauce.
Sweeteners like erythritol or monk fruit blends will crystalize once they cool down, turning your smooth sauce into a gritty paste.
Allulose melts just like real sugar and stays silky smooth even the next day.
Always Warm the Heavy Cream
You’ll get the best results if you heat the heavy cream in the microwave for twenty seconds before pouring it in.
If you pour cold cream into hot melted butter, the sudden temperature change can cause the butter to separate and splatter.
Warm cream blends right into the melted allulose without trouble, giving you a glossy, perfect topping.
Measure the Coconut Flour Lightly
From my experience, coconut flour acts like a sponge and sucks up an enormous amount of moisture.
Never scoop directly from the bag with your measuring cup, or you will pack in way too much flour.
Fluff the flour with a fork first, spoon it gently into the cup, and level it flat with the back of a butter knife.
More Recipes
FAQ
Can I use erythritol instead of allulose for the caramel?
Allulose works best for this recipe because it melts like real sugar and stays silky smooth even after it cools.
Erythritol blends tend to recrystalize quickly, which can make your caramel sauce feel gritty and hard on top of the cookie.
Keto Salted Caramel Cookie Skillet
Equipment
- 10-inch oven-safe skillet
Ingredients
For The Cookie
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Brown Monk Fruit Sweetener
- 1 Large Egg
- 1 tsp Vanilla Extract
- 3/4 cup Sugar-Free Dark Chocolate Chips
For The Salted Caramel
- 3 tbsp Unsalted Butter
- 1/3 cup Allulose
- 1/3 cup Heavy Cream, Warmed
- 1/2 tsp Vanilla Extract
- 1/4 tsp Flaky Sea Salt
Instructions
- Heat the oven to 350°F and lightly grease a 10-inch oven-safe skillet. Whisk the almond flour, coconut flour, baking soda, and fine sea salt together.
- Beat the softened butter and brown monk fruit sweetener until creamy. Beat in the egg and vanilla, then stir in the dry ingredients until a soft dough forms.
- Fold the sugar-free chocolate chips into the dough. Press the dough evenly into the skillet, keeping the center slightly thinner than the outer edge.
- Bake for 18 to 22 minutes, until the edges are golden and set while the center remains soft. Let the skillet cool for 10 minutes.
- Melt the butter for the caramel in a small saucepan over medium-low heat. Stir in the allulose and cook for 3 to 4 minutes, stirring often, until the mixture turns light amber.
- Slowly whisk in the warm heavy cream and cook for 1 to 2 minutes until smooth and glossy. Remove from the heat, then stir in the vanilla and flaky sea salt.
- Spoon the warm salted caramel over the cookie skillet and let it settle for 5 minutes before serving.