About
Using a skillet allows for the cookie to get very nicely browned edges and bottom. Also, it makes for a great presentation for family or guests! Why not make it even more fantastic by scooping a big dollop of whipped cream or keto ice cream on top!
Ingredients
- 1 cup butter
- 1 cup brown sugar replacement by swerve
- ½ cup the ultimate icing sugar replacement by swerve
- 2 teaspoon vanilla extract
- 4 large raw egg
- 5 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon coarse kosher salt by morton
- 1 ½ cup, whole pieces – regular chocolate chips, sugar free
Instructions
- Preheat an oven to 375 F. Combine both sweeteners and vanilla extract in a heatproof bowl.
- Heat the butter in a 10” cast iron skillet until melted. Continue to heat over medium heat until the butter starting to turn brown and smells nutty about 2-3 minutes. Make sure to stir constantly while the butter is browning.
- Pour hot butter onto both sweeteners and vanilla extract in the mixing bowl. Add the eggs and mix until well combined.
- Mix the almond flour, baking powder, and salt together.
- Then add this to the butter mixture and mix well with a spoon.
- Fold in the chocolate chips. Wipe out any excess butter in the cast iron skillet, but leave enough to grease the pan.
- Add in the dough and press it smooth.
- Bake for 22-25 minutes until the top is nicely golden brown and cooked through. Allow to cool slightly before serving.
Nutrition Facts
- Servings: 32
- Calories: 196.3kcal/821.3kJ (per serving)
- Fat: 17.6g (per serving)
- Carbs: 10.7g (per serving)
- Protein: 4.9g (per serving)
