Mini Skillet Cookie with Almond Flour
This Mini Skillet Cookie is the BEST and easiest deep dish chocolate chip cookie and is a perfect shareable dessert... or not! It's a sugar-free, low-carb, FODMAP-friendly recipe, loaded with chocolate chips that is melt in your mouth delicious. It's so good, it's hard to put the spoon down. And, it's only 3g net carbs per serving!
Servings: 4 servings
Calories: 295kcal
Ingredients
- 1¼ cups almond flour
- ¼ cup sugar-free milk chocolate chips or chips of choice. See Notes for variations and add-ins.
- 3 tablespoons butter salted. Or use coconut oil
- 1 egg
- ⅛ cup monkfruit sweetener or sweetener of choice
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum optional. Read more about this in my Xanthan Gum Ingredient Spotlight.
Instructions
- Pre-heat oven to 350 °F.
- In a large bowl, melt the butter in the microwave or on the stovetop in a 6 inch cast iron skillet you'll use to bake the cookie, then add the butter to the bowl.
- Prepare the skillet by brushing some of the melted butter from the bowl in the skillet you’ll use for the cookie. If you melted butter in the skillet on the stove, you can skip this step.
- Add the sweetener, egg and vanilla extract to the bowl with the butter and whisk until thoroughly combined and frothy. The more the egg is whisked, the fluffier the cookie will be.
- Add the almond flour, baking powder, salt and xanthan gum and mix thoroughly.
- Add chips and stir until they're well distributed through the dough.
- Scoop the cookie dough into the prepared skillet and flatten. Add some additional chips to the top, if desired.
- Bake for 18 minutes. Check for doneness at 15 minutes. For a gooier cookie, remove from the oven at 15 minutes.
Notes
How to serve
- Serve warm – there’s nothing like a soft, warm cookie, straight from the oven
- Add your favorite toppings – sugar-free whipped cream, ice cream and chocolate sauce are high on the list
- Finishing salt – a sprinkle of finishing salt adds a delightful sweet and salty contrast. A good flake salt or smoked salt is truly divine.
- Dig in or slice – while digging into the skillet with spoons is a fun way to eat this dessert, it can also be sliced and served in individual portions.
How to store
Remove from the skillet and store in a sealed container in the refrigerator for up to 5 days or consider freezing the uneaten portion (even though an uneaten portion is not likely!).Variations
Customize this recipe in multiple ways:- Make it chunky – use chocolate chunks or pieces of broken sugar-free candy bar instead of chips
- Add nuts – my favorites are chopped walnuts, peanuts or pecans
- Use different chips – white chocolate, dark chocolate, mint and butterscotch are all so good
- Brown the butter – make browned butter chocolate chip cookies by simply browning the butter first. This is one of my favorite things!
- Make a thinner cookie – instead of using a 6 inch skillet, bake in an 8 inch skillet. Check the cookie at 12 minutes, as it will cook faster in a larger skillet.
- Bake in ramekins – rather than baking in a cast-iron skillet, use 4 inch or 6 inch ramekins. Simply grease them before adding the dough.
- Make it dairy-free – bake a gluten-free, dairy-free, sugar-free cookie dough by replacing the butter with coconut oil
- Spice it up – add a pinch of cinnamon
- Add molasses – just a half teaspoon can add so much rich, savory flavor without adding carbs or elevating the FODMAP content
Nutrition
Serving: 0.25cookie | Calories: 295kcal | Carbohydrates: 7g | Protein: 8g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 235mg | Potassium: 273mg | Fiber: 4g | Net Carbs*: 3g