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.
Serves:
Ingredients
- ½cupbutter
- 1egg,large
- 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
Instructions
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Preheat the oven to 350 degrees F.
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Heat the butter in a 9-inch cast iron skillet over high heat until bubbling.
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Reduce the heat down to low, then cover the pan.
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Continue to cook while stirring occasionally until the butter begins to brown.
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Once browned, remove from heat, then allow to cool for 5 minutes.
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Whisk together the egg and vanilla extract in a bowl.
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Add the brown sugar sweetener and granulated sweetener, then whisk again until combined.
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Add the cooled butter, then mix well.
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Sift in the almond flour, then add in the salt and half the chocolate chips.
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Mix through gently until the batter is well combined and creamy.
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Spoon batter into the skillet, then top with the remaining chocolate chips.
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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.
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Serve with sugarless ice cream, and enjoy!
Nutrition
- 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
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