Description
This Keto Skillet Cookie is a warm, gooey dessert made with just 6 simple ingredients. With only 3g net carbs per serving, it’s a low-carb treat you can whip up in under 15 minutes—perfect for sharing (or not)!
Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 cup allulose (or brown sugar substitute)
- 1/2 cup butter, softened
- 1 large egg, room temperature
- 1/2 teaspoon baking soda
- 1/2 cup chocolate, chopped
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease a 10-inch cast iron skillet with cooking spray.
- In a small mixing bowl, whisk together almond flour, allulose, butter, egg, and baking soda until well combined.
- Fold in the chopped chocolate.
- Transfer the dough into the prepared skillet and spread evenly.
- Bake for 10–12 minutes, or until the top is just set and golden.
- Remove from the oven and let cool in the skillet for 10 minutes before serving.
Notes
- Allulose can be replaced with your preferred keto-friendly sweetener.
- Store leftover cookie in an airtight container for up to 2 weeks.
- Reheat in the microwave for 30 seconds or in a preheated oven until warm.
- Enjoy cold from the fridge for a firmer, chewier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Sugar: 1 g
- Sodium: 126 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 27 mg
