KETO SKILLET COOKIE
Servings
12
servingsPrep time
2
minutesCooking time
12
minutesCalories
196
kcalIngredients
1 1/2 cups almond flour blanched almond flour
1/2 cup granulated sweetener of choice *See notes
1/2 cup butter softened
1 large egg room temperature
1/2 teaspoon baking soda
1/2 cup chocolate chopped
Directions
- Preheat the oven to 180C/350F. Grease a 10-inch cast iron skillet with cooking spray and set aside.
- In a small mixing bowl, whisk all your ingredients, except for your chocolate, until combined. Fold through your chopped chocolate.
- Transfer the skillet cookie dough into the cast iron skillet. Bake for 10-12 minutes, or until the tops are just cooked.
- Remove from the oven and let sit for 10 minutes, before serving.
Notes
- TO STORE: If you have any leftover cookie, transfer it out of the skillet and place it in a sealable container. It will keep for up to 2 weeks.
- TO REHEAT: Either reheat in the microwave (30 seconds) or in a preheated oven. If you prefer thicker and chewier cookies, you can enjoy it directly from the fridge!
