Low Carb Browned Butter Chocolate Chip Skillet Cookie Recipe
This Low Carb Browned Butter Chocolate Chip Skillet Cookie offers a rich and indulgent dessert that’s perfect for keto and low-carb diets. Made with almond flour and sugar-free sweeteners, this cookie combines the nutty flavor of browned butter with creamy chocolate chips for a warm, gooey treat baked right in a cast iron skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Butter
- 1/2 cup butter
Wet Ingredients
- 1 large egg
- 1 teaspoon pure vanilla extract
Sweeteners
- 2 tablespoons sweetener (brown sugar substitute, or coconut sugar if not strict KETO)
- 1/4 cup natural granulated sweetener (Swerve Granular or Natvia Baking Blend)
Dry Ingredients
- 2 cups almond flour
- 1/2 teaspoon sea salt
Add-ins
- 1/2 cup sugar free chocolate chips
Instructions
- Brown the Butter: Preheat your oven to 350°F (176°C). Place 1/2 cup of butter in a 9-inch cast iron skillet over high heat until it starts to bubble. Reduce the heat to low, cover the skillet (optional but helpful to prevent butter splatter), and stir occasionally until the butter turns golden brown and emits a nutty aroma. Be careful when removing the lid as the butter may spit. Remove from heat and let cool for about 5 minutes.
- Mix Wet Ingredients: While the butter cools, whisk together 1 large egg and 1 teaspoon pure vanilla extract in a mixing bowl. Add 2 tablespoons of your preferred brown sugar substitute or coconut sugar, plus 1/4 cup natural granulated sweetener (like Swerve or Natvia). Whisk until the mixture is well combined and smooth.
- Combine with Butter: Add the cooled browned butter to the wet mixture and mix thoroughly to incorporate the flavors evenly.
- Prepare Dry Ingredients: Sift 2 cups of almond flour into the wet ingredients. Press any lumps gently over the sieve if needed. Add 1/2 teaspoon of sea salt and half of the sugar-free chocolate chips to the batter. Mix gently until you get a creamy, thick consistency that resembles thick cookie dough.
- Assemble and Bake: Spoon the batter evenly into the same cast iron skillet used for the butter. Sprinkle the remaining chocolate chips evenly over the top. Place the skillet in the preheated oven and bake for 25-30 minutes until the top is set to the touch and a toothpick inserted in the center comes out clean.
- Serve: Allow the skillet cookie to cool slightly before serving. Enjoy it warm, optionally paired with no sugar added ice cream or frozen yogurt for a delicious low-carb dessert treat.
Notes
- When browning butter, watch carefully as it can go from browned to burnt quickly.
- Using a cast iron skillet helps achieve even cooking and adds rustic flavor.
- This cookie is best enjoyed warm and can be paired with low-carb ice cream for extra indulgence.
- Make sure to cool the browned butter slightly before mixing with egg to avoid cooking the egg.
- This recipe is suitable for ketogenic and low-carb diets.
Keywords: brown butter cookie, low carb dessert, keto chocolate chip cookie, almond flour cookie, skillet cookie
