Low Carb Browned Butter Chocolate Chip Skillet Cookie

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 cup Chocolate chips, sugar-free
  • 2 tbsp Coconut sugar
  • 1/2 tsp Sea salt
  • 1/4 cup Sweetener, natural granulated
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter

Found on cafedelites.com

Description

Ingredients

• ½ cup butter (or your spread of choice)
• 1 large egg*
• 1 teaspoon pure vanilla extract
• 2 tablespoons coconut sugar (or brown sugar)
• ¼ cup natural granulated sweetener (Swerve Granular or Natvia Baking Blend)**
• 2 cups almond flour***
• ½ teaspoon sea salt
• ½ cup sugar free chocolate chips (Lilys Dark Chocolate Premium but you can use Enjoy Life chocolate chips for a dairy free option)

Directions

• 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!

Nutrition