Keto Skillet Chocolate Chip Brookie

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Keto Skillet Chocolate Chip Brookie is the perfect combination of brownies and cookies. Take homemade fudgy brownie batter and top it with a layer of chocolate chip cookie dough for the ultimate brownie cookie bars – aka a Brookie. Easy-to-make treats that will satisfy your sweet tooth!

A cast iron skillet with a keto chocolate chip[ brookie in it. A blue and white striped hand towel is laying beside it.

Why you’ll love brownie cookies

If you’re looking for a keto dessert that’s always a crowd pleaser, this is the Keto Skillet Chocolate Chip Brookie recipe for you! Maybe your favorite part is the crackly top or the chewy texture. Or maybe it’s the warm, gooey chocolate that’s the perfect end to any meal. And did I mention these bars are low carb? You’d never know it if I didn’t tell you!

What is a Brookie?

A Brookie is part brownie, part cookie. The brownie layer and cookie layer are baked all together in one pan and the result is the best of both worlds! With every bite, you get lots of rich chocolate and soft cookie with a bit of a gooey center. It’s a great combo for when you can’t choose between brownies and cookies.

The first Brookie I tried was at Rafferty’s restaurant back in the ’90s. I knew I had to make a keto version of the Brookie. Instead of using a regular baking pan, I decided on a cast-iron skillet. Cast iron holds and retains heat very well, making it perfect for brownies, cobblers and more. Besides that, I really like the rustic look it gives desserts. If you don’t have a skillet like this you can use a round or square baking pan. Make sure to grease it well or use parchment paper.

The Keto Skillet Chocolate Chip Brookie is delicious, but if you want to take it to the next level, serve it warm with a scoop of your favorite keto ice cream!

Ingredients & Substitutions

Cacao bakers chocolate – You only need a few squares of unsweetened chocolate to give the brownies a rich cocoa flavor. And because there’s no sugar added, you can easily control the sweetness level.

Sugar free chocolate chips – Use classic chocolate or mix it up with white chocolate, peanut butter or butterscotch chips. You can’t go wrong!

Butter – Salted butter is what I use, as it adds the best flavor to any dessert you make. 

Granular sweetener – Choose from monk fruit, erythritol or stevia, which are all keto friendly sweeteners.  

Brown sugar substitute – If you’re following a keto lifestyle, you won’t want to eat regular brown sugar. You can find substitutes made with stevia, erythritol or allulose that all work great in this recipe. It adds a wonderful caramelized flavor to the brownie cookie.

Vanilla extract – A little pure vanilla extract balances and enhances all of the other flavors in this recipe. It adds that extra “something” that makes desserts taste better.

Eggs – Add eggs to both the brownie layer and cookie layer to help bind the ingredients together and give the Brookie some lift.

Almond flour – Get the most finely ground flour you can find. The lighter the texture of the flour, the lighter the finished bars will be. 

Baking soda – Gives the cookie dough some lift and makes it light and fluffy.

Xanthan gum – A bit of this helps to naturally thicken the dough so it won’t spread too thin.

Salt – Enhances the sweetness of the chocolate chip cookie dough. And if you want, sprinkle a little flaky sea salt over the finished brownies for a sweet-salty flavor.

A skillet of uncooked  chocolate chip brooches.

How to make brownie cookie bars

Step 1

Start by preheating the oven to 350°. Grease a cast iron skillet. If you don’t have cast iron, you can use an oven-proof baking dish.

Step 2

Make the brownie base. Cut the butter into cubes and break the chocolate into squares. Add them to a large mixing bowl. Heat in the microwave for 30-second intervals, stirring in between until melted. Whisk in ¾ cup sweetener and vanilla.Add one egg at a time and beat well after each addition. Add in ½ cup of almond flour a bit at a time, until combined. 

Step 3

Make the cookies. In a separate bowl whisk together 1 cup almond flour, baking soda, xanthan gum and salt.

Step 4

Mix the butter, sweetener, brown sugar substitute and vanilla in a large bowl until well incorporated. It should look light and fluffy. Then stir in the egg. Once it’s all mixed in, fold in a little of the almond flour mixture at a time, stirring well after each addition. Then stir in the chocolate chips.

Step 5

Pour the brownie batter into the greased skillet. Be sure to smooth it in an even layer. Make small balls of cookie dough with a cookie scoop. Drop them evenly on top of the brownie layer.

Step 6

Bake the Brookie for 25-30 minutes, until the edges are a little brown but still soft. Serve it warm or let it cool. Either way, it’s delicious. Enjoy with a scoop of keto vanilla ice cream for the perfect dessert!

Tips for making a keto Brookie

Generously grease the skillet so the Brookie can be easily removed. Or line the skillet with a piece of parchment paper for even quicker removal.

Butter at room temperature will melt faster for the brownie layer and incorporate better into the cookie dough. To soften butter, take it out of the refrigerator 30-60 minutes before you plan to use it.

Add up to ¾ cup of toasted and chopped walnuts, hazelnuts or pecans to the brownie batter. They’ll add great flavor and lots of crunch to the Brookie.

You’ll know it’s done when the cookie dough puffs up and turns golden brown. It might seem a little underdone, which is just what you want. It will firm up as it cools.

These bars will keep up to a week if you store them in an airtight container in the refrigerator. For longer storage, freeze them for up to 3 months. Let them come to room temperature before serving, and warm them slightly in the microwave for an extra-soft treat.


What does a Brookie taste like?

A Brookie combines two of the best desserts into one. Imagine eating a fudgy brownie with a chocolate chip cookie on top and you get the idea. Chocolatey, rich and decadent, one bite of a keto Brookie will have you coming back for more!

What is the difference between a blondie and a Brookie?

A blondie is like chocolate chip cookies baked in a bar form. A  Brookie is made with brownie cookie dough that has lots more chocolate and a richer texture than a traditional blondie. If you like brownies and blondies, give this Brookie a try.

Can I make these brownies in advance?

Yes, this keto Brookie is the perfect recipe to make ahead of time. Bake it the night before you plan to serve it. By then it will have had time to cool and will be easy to cut into bars.

More keto recipes

Keto Cheesecake with Pecan Almond Crust

Low Carb Blueberry Galette

Triple Chocolate Bundt Cake

Keto Strawberry Banana Smoothie

Keto Skillet Brookie.

Keto Skillet Brookie

Keto Skillet Brookie is the perfect combination of brownies and cookies. Take homemade fudgy brownie batter and top it with a layer of chocolate chip cookie dough for the ultimate brownie cookie bars – aka a Brookie. Easy-to-make treats that will satisfy your sweet tooth!
Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 10
Calories: 333kcal


Brownie Batter

Cookie Dough


  • Preheat oven to 350 degrees. Grease a 10-inch cast iron skillet.
  • In a large bowl, microwave the chocolate and butter, stirring every 30 seconds until melted. Stir until well blended. Stir in sweetener and vanilla. Add eggs one at a time, stirring after each. Stir in almond flour a little at a time and mix until combined. Set aside.
  • In a small bowl, whisk the almond flour, baking soda, xanthan gum and salt.
  • In a large bowl, mix together the butter, sweenter, brown sugar substitute and vanilla. Add egg and stir until well combined. Add in almond flour mixture a little at a time, stirring after each addition. Fold the chocolate chips into the batter.
  • Spread brownie batter evenly in the skillet. Use a cookie scoop to drop cookie dough evenly across the top of brownie batter. Bake for 25-30 minutes. The edges of the cookies will be slightly brown, it's okay if they are still soft. It's best served warm but you can let it completely cool and slice it. It will firm up as it cools.
10 inch cast iron skillet


Net Carbs 3.6g 
Tried this recipe?Mention @ketoislife or tag #natashassouthernflavor!


Calories: 333kcal | Carbohydrates: 10.2g | Protein: 8.9g | Fat: 29.7g | Fiber: 6.5g

Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.

For more wonderful low-carb desserts, check out my newest book, Let’s Celebrate!

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Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.

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