How To Make Low Carb Chocolate Chip Skillet Cookie
Bake a batch of this delectable skillet cookie for your next sweet craving! It comes with browned butter for a more flavorful chocolate chip cookie.
- 1tsppure vanilla extract
- 2tbspbrown sugar sweetener,like Swerve Brown
- ¼cupnatural granulated sweetener,like Swerve Granular or Natvia Baking Blend
- 2cupsalmond flour
- ½tspsea salt
- ½cupsugar-free chocolate chips,like Lily’s Dark Chocolate Premium
Preheat the oven to 350 degrees F.
Heat the butter in a 9-inch cast iron skillet over high heat until bubbling.
Reduce the heat down to low, then cover the pan.
Continue to cook while stirring occasionally until the butter begins to brown.
Once browned, remove from heat, then allow to cool for 5 minutes.
Whisk together the egg and vanilla extract in a bowl.
Add the brown sugar sweetener and granulated sweetener, then whisk again until combined.
Add the cooled butter, then mix well.
Sift in the almond flour, then add in the salt and half the chocolate chips.
Mix through gently until the batter is well combined and creamy.
Spoon batter into the skillet, then top with the remaining chocolate chips.
Bake for 25 to 30 minutes or until set on the top when pressed lightly and a toothpick inserted into the center of the cookie comes out clean.
Serve with sugarless ice cream, and enjoy!
- Calories: 173.05kcal
- Fat: 14.64g
- Saturated Fat: 5.22g
- Trans Fat: 0.25g
- Monounsaturated Fat: 1.59g
- Polyunsaturated Fat: 0.27g
- Carbohydrates: 7.64g
- Fiber: 1.64g
- Sugar: 5.03g
- Protein: 3.87g
- Cholesterol: 26.30mg
- Sodium: 69.03mg
- Calcium: 21.19mg
- Potassium: 107.78mg
- Iron: 0.29mg
- Vitamin A: 52.82µg
- Vitamin C: 0.04mg
Have your own special recipe to share? Submit Your Recipe Today!