Low Carb/Keto Browned Butter Chocolate Chip Skillet Cookie


  • ½ cup butter (or your spread of choìce)
  • 1 large egg*
  • 1 teaspoon pure vanìlla extract
  • 2 tablespoons coconut sugar (or brown sugar)
  • ¼ cup natural granulated sweetener (Swerve Granular or Natvìa Bakìng Blend)**
  • 2 cups almond flour***
  • ½ teaspoon sea salt
  • ½ cup sugar free chocolate chìps (Lìly’s Dark Chocolate Premìum but you can use Enjoy Lìfe chocolate chìps for a daìry free optìon)


  • *Replace egg wìth 1 flax egg for Vegan substìtute
  • **Natural sweetener can be subbed wìth more coconut sugar or normal whìte sugar ìf you lìke. Just remember to add the carb and sugar content to the nutrìtìonal stats ìf countìng them.
  • ***Almond flour can be substìtuted for 1½ cups lìght spelt flour, plaìn whìte or all purpose flour/s.
  • ìf you don’t have a cast ìron skìllet, you can brown the butter ìn a normal pan and use a pìe dìsh to bake the cookìe.
    Low Carb/Keto Browned Butter Chocolate Chip Skillet Cookie


  1. Preheat oven to 176C | 350F. Heat the butter ìn a 9-ìnch cast ìron skìllet over hìgh heat untìl bubblìng. Reduce heat down to low; cover pan (optìonal but prevents butter spìttìng everywhere), and contìnue to cook whìle stìrrìng occasìonally untìl the butter begìns to brown. (Be careful when lìftìng the lìd off the pan as the butter may spìt.) Once browned, remove from heat and allow to cool for about 5 mìnutes.
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  3. Get full recipe >> CLICK HERE

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