Indulge in a healthier version of a classic treat with this low carb chocolate chip cookie skillet, which cleverly substitutes traditional ingredients with almond flour, a brown sugar alternative, and sugar-free chocolate chips, ensuring each serving only contains four grams of net carbs. This delectable dessert not only satisfies your sweet tooth but also incorporates collagen protein, adding a nutritional boost to your indulgence. Perfectly baked in a cast iron skillet for that crisp edge and gooey center, it’s the ideal base for a scoop of low-carb vanilla ice cream and a lavish drizzle of sugar-free chocolate syrup, creating a sumptuous dessert you can enjoy without the guilt.
Sugar-Free, Low Carb Chocolate Chip Skillet Cookie 🍪
This low carb chocolate chip cookie skillet swaps in health-conscious ingredients like almond flour and sugar-free chocolate chips for a guilt-free dessert that pairs perfectly with low-carb ice cream.
Ingredients
- 1 cup almond flour
- 1/3 cup brown sugar substitute I like Lakanto’s golden monkfruit
- 2 tbsp collagen powder I used Equip brand
- ½ teaspoon baking powder
- Pinch salt
- 4 tbsp butter melted
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 4 tbsp sugar-free chocolate chips I like ChocZero
Instructions
- Preheat the oven to 325ºF and spray a small cast iron skillet with oil
- In a small bowl, combine your almond flour, brown sugar substitute, collagen, baking powder, and salt.
- In another bowl, mix the melted butter, egg, and vanilla extract .
- Pour the wet ingredients into the dry and whisk until the batter just comes together.
- Fold in 3/4 of the chocolate chips, saving a portion to sprinkle on top of the cookie.
- Spread the dough in the skillet and sprinkle with the remaining chocolate chips.
- Bake 20 to 25 minutes, until light golden brown.
- Top it off with your favorite low-carb vanilla ice cream and a drizzle of sugar-free chocolate syrup.
Video
@lowcarblolita Sugar-Free Chocolate Chip Cookie Skillet 🍪 Ingredients * 1 cups almond flour * 1/3 cup brown sugar substitute, I like Lakanto’s golden monkfruit * 2 tbsp collagen powder, I used Equip brand * ½ teaspoon baking powder * Pinch salt * 4 tbsp butter, melted * 1 egg, room temperature * ½ teaspoon vanilla extract * 4 tbsp sugar-free chocolate chips, i like ChocZero Instructions * Preheat the oven to 325ºF and spray a small cast iron skillet with oil * In a small bowl, combine your almond flour, brown sugar substitute, collagen, baking powder, and salt. * In another bowl, mix the melted butter, egg, and vanilla extract * Pour the wet ingredients into the dry and whisk until the batter just comes together. * Fold in 3/4 of the chocolate chips, saving a portion to sprinkle on top of the cookie. * Spread the dough in the skillet and sprinkle with the remaining chocolate chips. * Bake 25 minutes, until golden brown. * Let cool for 15 – 20 minutes * Top it off with your favorite low-carb vanilla ice cream and a drizzle of sugar-free chocolate syrup. #easyrecipe #sugarfreedessert #lowcarbrecipes #comfortfood #lchf #chocolatechipcookie #skilletdesserts ♬ original sound – Lolita – Thriving Over 50
Nutrition
Calories: 357kcalCarbohydrates: 7gProtein: 10gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 71mgSodium: 168mgPotassium: 19mgFiber: 4gSugar: 1gVitamin A: 409IUCalcium: 98mgIron: 2mg
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