Ingredients:

  • 1 ¾ cups Finely Ground Almond Flour
  • 1 Tbsp Coconut Flour
  • 1 tsp Baking Powder
  • ½ tsp Sea Salt
  • ½ cup Unsalted Butter, softened
  • ¾ cup Low-Carb Granulated Sweetener (Erythritol/Monk Fruit blend or Allulose)
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • ¾ cup Sugar-Free Chocolate Chips (or chopped bar)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease your cast iron skillet (9 or 10-inch) with butter or coconut oil, ensuring the sides are covered to prevent sticking.
  2. In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
  3. In the large mixing bowl, beat the softened butter and the granulated sweetener on medium speed until light and fluffy (about 3 minutes).
  4. Scrape down the sides of the bowl. Add the room-temperature egg and the vanilla extract. Beat until fully incorporated.
  5. Gradually add the pre-mixed dry ingredients to the wet mixture, mixing on low speed until just combined. Stop mixing once no dry streaks of flour remain; do not overmix.
  6. Gently fold in about two-thirds of the sugar-free chocolate chips using a spatula. Reserve the remaining third for the topping.
  7. Scoop the entire cookie dough mixture into the prepared skillet. Press it gently and evenly across the base of the pan.
  8. Scatter the remaining reserved chocolate chips over the top of the dough.
  9. Place the skillet in the preheated oven. Bake for 20 to 25 minutes. The edges should be set and golden brown, but the centre should still look slightly soft.
  10. Remove the skillet from the oven and place it on a cooling rack. Let the Keto Chocolate Skillet Cookie cool in the skillet for at least 10 minutes before slicing and serving. This allows the centre to set up properly.