Keto Skillet Brownie

Have I mentioned how much I love skillet dishes? Nut-free and keto-friendly, this is one of my favorite skillet desserts. Its soooo good and ooey gooey!!! I have made this camping a few times as well and it always turns out amazing. I mean, really how can you mess it up… its chocolate ooey gooey goodness!

Skillet dishes are some of my favorite because they are easy to make and create a a crisp outside while keeping the inside warm, chewy and moist. You can make them in your oven or even on a campfire stove top.

You can top it with some amazing keto ice cream even for an extra delicious treat that will surely make a keto believer out of anyone!


Category: Dessert Calorie Count: 111 Macronutrient ratio: Carb-induced calories—8% Protein: 3 grams Carbohydrates: 2 grams Total Fat: 10 grams
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings


  • 1/3 cup butter melted
  • 2 Eggs
  • 1/4 cup prepared coffee or almond milk will work to substitute
  • 1/2 cup cocoa powder unsweetened
  • 2 tablespoons chia seeds ground
  • 1/3 cup powdered erythritol
  • 1 teaspoon cinnamon powder or substitute with vanilla powder
  • salt to taste
  • 2 teaspoons baking powder gluten-free


  • liquid stevia extract to taste


  • Preheat your oven to 350. As that warms, mix your melted butter (keeping aside 1 teaspoon for greasing), eggs, and coffee in a bowl before adding the cocoa powder, chia seeds, erythritol, cinnamon, salt, and baking powder. If so desired, you can add a little liquid stevia for a sweeter brownie.
  • Pour your dough into a cast iron skillet or an 8” square baking pan, either greased with your teaspoon of butter or lined with parchment paper. Bake 12-15 minutes for fudge-like brownies or up to 18 minutes for cake-consistency brownies. Be careful not to overbake, as the brownie will continue to cook a little more after you pull it out.
  • Remove from the oven and let cool before cutting into 8 slices to serve.


Tools Needed:
  • Bowl
  • Cast iron skillet (or 8” square baking pan)
  • Parchment paper, if so desired
  • Serving plates

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating