Low Carb Browned Butter Chocolate Chip Skillet Cookie
Need a gluten free, lacto ovo vegetarian, primal, and fodmap friendly dessert? Low Carb Browned Butter Chocolate Chip Skillet Cookie could be an excellent recipe to try. One portion of this dish contains about 5g of protein, 20g of fat, and a total of 233 calories. This recipe serves 12. For 98 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Cafe Delites requires almond flour, butter, natural spices, and dark chocolate chips. Plenty of people made this recipe, and 1487 would say it hit the spot. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 13%, this dish is rather bad. Try Browned Butter Chocolate Chip Cookie Cups, Browned Butter Chocolate Chip Cookie Brittle, and Salted Browned Butter Chocolate Chip Cookie Dough Bites for similar recipes.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups almond flour***
1/2 cup butter (or your spread)
2 tablespoons coconut sugar (or brown sugar)
1/2 cup sugar free chocolate chips (Lily's Dark Chocolate Premium but you can use Enjoy Life chocolate chips for a dairy free option)
1 large egg*
1/4 cup natural granulated sweetener (Swerve Granular or Natvia Baking Blend)**
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
Equipment:
oven
frying pan
whisk
sieve
toothpicks
Cooking instruction summary:
Preheat oven to 176C | 350F. Heat the butter in a 9-inch cast iron skillet over high heat until bubbling. Reduce heat down to low; cover pan (optional but prevents butter spitting everywhere), and continue to cook while stirring occasionally until the butter begins to brown. (Be careful when lifting the lid off the pan as the butter may spit.) Once browned, remove from heat and allow to cool for about 5 minutes.While butter is cooling, whisk together the egg and vanilla extract. Add the sugar and sweetener and whisk again until combined. Add the butter once it has cooled and mix well.Sift in the almond flour (press any lumps gently over the sieve to sift quicker); add the salt and half the chocolate chips; mix through gently until the batter is well combined and creamy. It will be a little thicker than cookie dough. Spoon batter into skillet; top with remaining chocolate chips.Bake for 25-30 minutes or until set on the top when pressed lightly and a toothpick inserted into the centre of the cookie comes out clean.Serve with No Sugar ice cream or frozen yogurt and enjoy!
Step by step:
1. Preheat oven to 176C | 350F.
2. Heat the butter in a 9-inch cast iron skillet over high heat until bubbling. Reduce heat down to low; cover pan (optional but prevents butter spitting everywhere), and continue to cook while stirring occasionally until the butter begins to brown. (Be careful when lifting the lid off the pan as the butter may spit.) Once browned, remove from heat and allow to cool for about 5 minutes.While butter is cooling, whisk together the egg and vanilla extract.
3. Add the sugar and sweetener and whisk again until combined.
4. Add the butter once it has cooled and mix well.Sift in the almond flour (press any lumps gently over the sieve to sift quicker); add the salt and half the chocolate chips; mix through gently until the batter is well combined and creamy. It will be a little thicker than cookie dough. Spoon batter into skillet; top with remaining chocolate chips.
5. Bake for 25-30 minutes or until set on the top when pressed lightly and a toothpick inserted into the centre of the cookie comes out clean.
6. Serve with No Sugar ice cream or frozen yogurt and enjoy!
Nutrition Information:
covered percent of daily need
