Keto S’mores Skillet Cookie – Gooey Low Carb Dessert Treat

Gooey Keto S’mores Skillet Cookie (Low Carb & Sugar-Free)

If you grew up toasting marshmallows by a fire and layering them into melty s’mores, you're going to fall in love with this low-carb twist. This Keto S’mores Skillet Cookie delivers all the nostalgic campfire flavor—ooey-gooey chocolate, golden marshmallow, and buttery cookie—all while staying totally keto-friendly.

I first made this when I was craving something comforting and indulgent, but still wanted to keep things low carb. Let me tell you—this recipe hit the spot. It’s baked right in a skillet, served warm, and meant to be shared (though no judgment if you keep it all to yourself).

🍫 Why You’ll Love This Recipe

• All the s’mores flavors, none of the sugar: Think graham-style almond flour cookie base, sugar-free chocolate chunks, and keto marshmallows.

• One-pan dessert: Easy to make and serve straight from the skillet.

• Perfect for sharing: Ideal for family nights, date nights, or treating yourself.

• Melty, gooey, and crunchy all at once.

• Gluten-free, grain-free, and low-carb.

🧾 Ingredients

For the Cookie Base:

• 2 cups almond flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1/3 cup golden erythritol or brown monk fruit sweetener

• 1 tsp vanilla extract

• 1 large egg

Mix-ins and Topping:

• 1/3 cup of sugar-free chocolate pieces or chunks (Lily’s or ChocZero)

• 1/3 cup keto marshmallows (cut into halves or quarters if large)
  Tip: Max Mallow or homemade keto marshmallows work great

• Optional: A sprinkle of crushed nuts or unsweetened shredded coconut

⏱ Prep & Cook Time

• Prep time: 10 minutes

• Cook time: 18–22 minutes

• Total time: ~30 minutes

🍽 Serving & Nutrition Info

• Serving size: 1/8 slice (from a 9-inch skillet)

• Calories: 210

• Fat: 18g

• Protein: 5g

• Total Carbs: 6g

• Fiber: 3g

• Net Carbs: 3g

Note: Values can vary depending on the brand of chocolate and marshmallows used.

👩‍🍳 Step-by-Step Instructions

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Lightly grease a 9-inch cast iron skillet or oven-safe pan with butter or coconut oil.

2. Make the Dough

• In a medium bowl, mix almond flour, baking soda, and salt with a whisk.

• In another large bowl, beat the butter and sweetener until airy and fluffy.

• Add in the egg and vanilla extract, and mix well.

• Slowly mix the dry ingredients into the wet until a soft dough forms.

3. Add Chocolate and Marshmallows

• Gently fold in most of the chocolate chips and marshmallows, saving a few for topping.

4. Press and Bake

• Press the dough evenly into the skillet. Dot the top with remaining chocolate and marshmallows.

• Bake for 18–22 minutes, or until golden around the edges and just set in the middle.
  Don’t overbake—this is best gooey!

5. Cool Slightly & Serve

• Let cool for 5–10 minutes. Savor it hot straight from the pan with a spoon or cut it into pieces like a pie.

📦 Storage Tips

• Fridge: Store covered in the skillet or transfer to an airtight container. Keeps for up to 5 days.

• Freezer: Slice into portions and freeze in a sealed bag for up to 2 months. Reheat in the microwave or oven.

🔁 Variations

• Nut-free: Try sunflower seed flour instead of almond flour (1:1 ratio).

• Dairy-free: Use coconut oil or plant-based butter.

• Flavor twist: Add cinnamon for a graham cracker vibe or a swirl of peanut butter before baking.

• Mini version: Use ramekins for individual skillet cookies—cut baking time to 12–15 minutes.

💡 Pro Tips & Tricks

• Use golden sweetener: It mimics the brown sugar flavor of traditional s’mores.

• Skillet size matters: If you use a smaller skillet, reduce oven time slightly.

• Don’t overmix: Just combine the dough until it comes together to keep it tender.

• Top with keto ice cream: For the ultimate indulgent treat.

🔍 Keto Notes

This recipe is fully keto-approved with:

• No added sugar

• Grain-free flours

• Healthy fats

• Minimal net carbs per serving

You get all the joy of a s’mores cookie with none of the blood sugar spike. Perfect for keeping your dessert game strong without breaking your macros.

❓ Frequently Asked Questions

Can coconut flour be used in place of almond flour?

No, coconut flour isn’t a good 1:1 substitute. It absorbs too much moisture and will dry out the cookie.

What brand of keto marshmallows do you recommend?

Max Mallow, Know Brainer, or homemade gelatin-based marshmallows. Always check net carbs on the label.

Do I need a cast iron skillet?

Nope! Any oven-safe 9-inch pan works. A pie dish or croquette dish can also be used

Can I make this ahead of time?

Yes! Bake ahead and reheat in the oven at 300°F for 10 minutes before serving.

Is this dessert kid-friendly?

Absolutely. Most kids won’t even notice it’s keto!

🥄 Final Thoughts

This Keto S’mores Skillet Cookie is everything you love about classic s’mores—without the sugar or guilt. It’s easy to make, satisfies that chocolate-marshmallow craving, and feels like a warm hug in dessert form. Whether you’re living the keto lifestyle or just looking for a better-for-you treat, this one’s a keeper.

Bake it for a cozy night in, bring it to your next gathering, or enjoy it all on your own—I won’t tell.

Want more keto dessert inspiration? Don’t miss:

• Keto Chocolate Lava Cake

• Low Carb Peanut butter dirt cake

• keto spritz cookies

Thanks for stopping by and happy baking!