Thursday, March 24, 2016

Chocolate Chip Skillet Cookie Cake - A Low Carb Slice of Heaven

Today I'm excited to be sharing my new recipe for Chocolate Chip Skillet Cookie Cake on my guest post for Honeyville. There's only one way to describe this dessert...SPECTACULAR! It makes a thick, rich, and buttery wedge of dessert heaven! The first time I made it, it turned out "good"...but good is rarely good enough for me. So, I went back and made it again with some tweaks...and it turned out unbelievably GREAT! It's filled with all the good stuff like Honeyville's Blanched Almond Flour, Kerrygold butter, Swerve Sweetener, and Equal Exchange's bittersweet chocolate chips and more. It serves 10 to 12 people generously (at least) because it's so rich, decadent and satisfying. It turned out better than I imagined, which is always a good thing.

This cookie cake would make a great dessert idea to add to your Easter menus. It will make a perfect addition to serve at upcoming summer picnics, cookouts, name it. Toll House doesn't have anything on me! I hope you enjoy it half as much as I do; no, I hope you enjoy it JUST as much as I do. If you want to keep it totally sugar free you can use Lily's Chocolate Chips (sweetened with stevia) or for a very low sugar treat, try to use chocolate that is at least 70 to 85% cacao. I like Equal Exchange 70% Bittersweet Chocolate Chips. Check out a few photos below. The recipe can be found below. Enjoy!

Chocolate Chip Skillet Cookie Cake


1 Tablespoon coconut oil to grease pan
1 teaspoon baking powder (aluminum free)
1/4 teaspoon sea salt
1 cup Swerve sweetener (or preferred granular sweetener)
8 Tablespoons butter, softened
5 ounces (brick style) cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
3/4 cup dark chocolate chips (or a 3.5-ounce 70-85% chocolate bar, chopped)
Stevia, to taste (optional)

Preheat oven to 350 degrees F.  Lightly grease a 10-inch cast iron skillet (or other ovenproof skillet) with coconut oil. In a medium mixing bowl, combine almond flour, baking powder, salt and Swerve sweetener (or preferred granular sweetener).
Make a well in the center of bowl; add softened butter, softened cream cheese, eggs and vanilla. Cream mixture together with a wooden spoon or spatula until a smooth, thick dough is formed. Taste for sweetness; add stevia, to taste, if additional sweetness is desired.  
Fold in walnuts and chocolate chips; mixing just until combined.  Spread batter evenly in skillet, smoothing top with a rubber spatula. Place skillet in a 350 degree F oven; immediately reduce heat to 325 degrees. Bake at 325 degrees for 40-45 minutes or until golden brown and somewhat firm when lightly pressed in the center (begin checking after 35 minutes). Cool on wire rack or on top of stove. Cut into wedges and serve topped with ice cream or dollop of whipped cream, if desired. If serving warm, allow to cool in pan for about 30 minutes before cutting.

*Note: If you don’t own an ovenproof skillet, the cookie can be baked in a well-greased nonstick 10-inch round cake pan or a well-greased 10-inch pie dish. Sugar free chocolate chips (such as Lily’s sweetened with stevia) can be substituted for the dark chocolate chips



Charlotte Moore said...

WOW!!! This looks absolutely wonderful. I sure wish it was dairy free. I have a GF, DF person plus 3 GF people I cook goodies for.
This would be so good if I could do this for her.

Gourmet Girl Cooks said...

Hi Charlotte,

Do they eat (DF person) any butter at all? For the cream cheese, I would try subbing 1/4 cup unsalted cashew butter to get similar consistency. You possibly could substitute coconut oil for the butter but I've never swapped out that large a quantity...and the butter is what adds a lot of flavor (in my opinion). I believe there are dairy free butter substitutes on the market but I've never tried them. If you decide to test it, I'd halve the recipe and bake it in an 8-inch skillet/pan and just check the bake time carefully. :-)

Wisconsinite said...

There is a dairy free butter substitute that I used before being a WB follower that gives great results with baking & cooking. It also can be frozen (I used to buy 2 containers at a time, using one & freezing the other until needed).

Without mentioning names, this vegetable based spread (which does have a butter taste)can be found at some health food stores & Walmart. It comes in quite a few varieties, but the stores usually only carry 3 of them, which are the Original, Olive oil, & the Soy Free (which I used). It comes in a 15oz. square tub. The Soy Free one is also dairy free. I don't know if the other varieties are dairy free as well. My s-i-l is also lactose intolerant & she also uses this product I don't know which variety, though). I'll send Ayla the brand name via her PM.

CyberSis said...


I am echoing Charlotte's "WOW"!
This just took over the top spot in my "queue"! :-)

Charlotte Moore said...

I don't think she eats dairy at all. I tried to find Smart Balance sticks this week but no one had them. I saw a few recipes that called for them. Thanks for the suggestions and I might try a half recipe.

Wisconsinite said...

Charlotte, it does come in sticks, but you will more likely find this product in a square tub. The spreads are dairy free.

Just noticed that you wrote Smart Balance in your latest comment. This product is called EARTH BALANCE, which is DAIRY FREE. Not shouting here. Underlining isn't available here.
Their site is at: As this didn't turn into a link here, you will have to type the address link into the browser line. They have added new products in addition to the spreads, but I've yet to see those in the stores.

As noted, this is a "spread", therefore isn't a dairy item as say, margarine is. Your best bet for finding this is at Walmart. You won't be disappointed with the way it performs.

Gourmet Girl Cooks said...

Hi CyberSis,

I hope you enjoy it. I've been cutting mine in small slices to make it last as long as possible! ;-)