Skillet Cookie and Cookie Cake (Keto and Primal)

IMG_7247SKILLET COOKIE and COOKIE CAKE (Keto and Primal)

I’m always after keto renditions of all types of chocolate chip cookies.  The weird thing that I’ve found is that overwhelmingly, keto chocolate chip cookies are better the next day than they are straight out of the oven. This was sad for me because with SAD chocolate chip cookies, if you aren’t eating them straight out of the oven as they’re still finishing baking, are you even okay?

These are really good straight out of the oven, but they are PHE-freaking-NOMENAL the next day – and that’s when they really take on the consistency of a cookie cake. Add some Rebel ice cream and you’re in business! With this recipe, it makes two 5″ skillet cookies – if you double the recipe, you can make it in a 10-12″ skillet, making it the size of a small cookie cake. See how that works? 🙂

I have another recipe ready to post soon, but since all of my friends who have seen the cookie wanted this recipe first, the Big Mac Meatball Skewers shall wait its turn. Try these out and let me know what you think!

IMG_7246

KETO CHOCOLATE CHIP SKILLET COOKIE

6 Tbsp salted butter, melted

3 Tbsp granulated Swerve

1 Tbsp brown Swerve (if you don’t have this, use an extra Tbsp of granulated Swerve)

1 egg

1 tsp vanilla

1/2 tsp baking soda

1/2 tsp salt

1 1/2 C almond flour

Lily’s no-sugar chocolate chips

1.- Preheat the oven to 350. Grease two 4-5″ cast iron skillets.

2.- In a large bowl, mix butter, granulated Swerve, and brown Swerve on medium-high until it forms a slightly syrupy consistency (stick your finger in and taste it – delicious!).

3.- Add in vanilla and egg; mix well. Make sure your butter isn’t too warm when you add the egg. You don’t want to make sweet scrambled eggs 🙂

4.- Mix in all dry ingredients except for the chocolate chips. Mix well until it forms a dough. Fold in however many chocolate chips you want (I used probably 1/3 to 1/2 of the bag).

5.- Divide the dough in two (it’s a little wet) and press half into each skillet. Bake about 16-18 minutes (you want it soft, but not too wiggly).

Nutrition Information per Serving (serving size = 1/4 of one skillet)

Total Fat: 20.1 g

Sat Fat: 6.2 g

Cholesterol: 50.3 mg

Sodium: 17.1 mg

Total Carbs: 4.6 g

Fiber: 2.3 g

Sugar: 0.8 g

Net Carbs: 2.3 g

Protein: 5.3 g

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