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  • Maria Fernanda López

Hazelnut Strawberry Cookie Skillet (Keto & Paleo)

The key of being a great host is to treat your guests with care and love, and for me that also includes making them special food! Food is definitely my love language and baking goods is my favorite way to show some appreciation to anyone.

If you are reading this, please have a virtual slice of this Hazelnut Strawberry Cookie Skillet... thankful to have you here and I really hope you enjoy this recipe as much as my guests and I did.

So this week my sister has been on vacations and it has been lovely to have her around since we weren't able to go to Mexico City with her, also she is a medical doctor in the process of making her speciality on otorhinolaryngology (I had too google the term, copy and then paste it here, it's such a hard word!) and some friends who are starting their journey on becoming a MD had a few questions they wanted to ask her.

So that sounded like a fantastic plan, to make a coffee chat with my friend and my sister about all the medical insights that they needed to share, and since I enjoy talking and learning about the human biology I stuck around!

Okay, so this was the recipe that I created in order to create a yummier experience, since two of my favorite people were at my home! I needed to do something special for them.

Hazelnut + Strawberries = Heaven! Specially if you are a cookie lover AKA Cookie Monster just like me. This recipe hits the spot for those coffee chats, brunches, friend gatherings and so many occasions.

A slice of this cookie cake is fantastic with some coconut latter or a mocha latte made with nut milk. Or maybe just black coffee, if you are a black coffee drinking person just like your girl right here.

What should I expect from this recipe?

  • A soft cookie cake

  • A chewy consistency

  • A creamy cheesy topping

  • A pretty good looking recipe

  • A simple and mess free recipe

The results from this recipe were a SUCESS! Had all positive reviews and even they were asking about the recipe! So this is going to be a hit on your next family or friend reunion, trust me!

We are using a combination of flavors and textures that make this cookie skillet experience a total pleaser. The soft cookie base with that ricotta based strawberry topping is fantastic, plus we have those pecans that really add a great crunch.

Simple and real ingredients:

  • Coconut flour

  • Almond flour

  • Granulated monk fruit

  • Cinnamon

  • Eggs

  • Hazelnut butter

  • Ricotta cheese

  • Strawberries

  • Pecans

  • Pitaya powder

That's just it! Simple ingredients that together make a delicious afternoon snack or dessert for any occasion. Sprinkles are totally optional. And to make the ricotta mix filling extra pink I included one teaspoon of pitaya powder, but it's completely optional!

How to store this recipe?

This is a freezer friendly recipe! So you can cut the pieces once you finished the process and place them in the freezer. They can last up to three weeks, even more!

What will I need for this recipe?

  • One mixing bowl

  • One measuring cup

  • One mixing spoon

  • One baking dish

  • Oven

  • Blender

So this is just another "mix, pour, bake, mix and top" type of recipe. Simple easy steps and minimal mess! So don't forget to save, pin, bookmark or save this recipe for later... ENJOY!

With love,



Try more recipes here!


Hazelnut Strawberry Cookie Skillet

By María Fernanda López

Serves 8


Cookie Base

  • 3/4 cup of coconut flour

  • 1/4 cup of almond flour

  • 1/3 cup of granulated monk fruit (PURELYHL for discount)

  • 1/2 tsp of cinnamon

  • 4 eggs

  • 1/4 cup of hazelnut butter

  • 3/4 cup of warm water

Ricotta Filling

  • 1 + 1/2 cup (250g) of ricotta cheese (almond ricotta cheese for paleo version)

  • 1/4 cup of granulated monk fruit

  • 1 tsp pitaya powder (optional)


  • 1/2 cup of sliced strawberries

  • 1/4 cup pecans


  1. Preheat your oven at 305F.

  2. Mix the dry ingredients for the cookie base.

  3. Add the eggs, water and nut butter. Mix until there are no lumps left.

  4. Pour the mix into an iron skillet or other baking dish.

  5. Bake for 40 minutes, then let it cool down while you prepare the filling.

  6. Mix or blend all the filling ingredients and pour over cookie.

  7. Top with strawberries and pecans.

  8. Serve or refrigerate a couple of minutes.

  9. ENJOY!


Nutritional Information (per serving 253 kcal)

Fat: 18.3g

Carbs: 11.7g

Fiber: 6.5g

Net Carbs: 5.2g

Protein: 10.7g


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