Low Carb Browned Butter Chocolate Chip Skillet Cookie
User Reviews
4.6
26 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
20 mins
-
Servings
16 serves
-
Calories
161 kcal
-
Course
Dessert
Low Carb Browned Butter Chocolate Chip Skillet Cookie
Report
Low Carb Browned Butter Chocolate Chip Skillet Cookie with crispy, buttery edges and a sweet and fudgy cookie dough centre! KETO OR LOW CARB RECIPE!
Share:
Ingredients
- ½ cup butter
- 1 egg large
- 1 teaspoon vanilla extract pure
- 2 tablespoons sweetener brown sugar substitute, or coconut sugar if not strict KETO
- ¼ cup natural granulated sweetener (Swerve Granular or Natvia Baking Blend)**
- 2 cups almond flour
- ½ teaspoon salt sea salt
- ½ cup chocolate chips Lily's Dark Chocolate Premium but you can use Enjoy Life chocolate chips for a dairy free option, sugar free
Instructions
- Preheat oven to 350°F (176°C). 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!
Notes
- Tips:
- If you don't have a cast iron skillet, you can brown the butter in a normal pan and use a pie dish to bake the cookie.
- Replace egg with 1 flax egg for VEGAN substitute
- Natural sweetener can be subbed with coconut sugar or regular white sugar if you like. You will need to recalculate nutritional macros.
- Make sure you use fine almond FLOUR (light yellow in colour) and NOT almond MEAL.
Nutrition Information
Show Details
Calories
161kcal
(8%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
25mg
(8%)
Sodium
122mg
(5%)
Potassium
6mg
(0%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
192IU
(4%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16serves
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 122mg | 5% |
| Potassium | 6mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 192IU | 4% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
26 reviews
Excellent
Other Recipes
You'll Also Love
