Low Carb Chocolate Chip Cookie in a Skillet
Recipe adapted to low carb version from this source: allrecipes.com
INGREDIENTS:
- 1 ½ cups Lupin flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup plus 2 tablespoons Allulose white granular sugar alternative
- ¾ cup butter softened
- ½ cup packed light brown Allulose sugar alternative
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (12-ounce) bag of semisweet low-carb chocolate chips (Lilly or other brand)
- ½ cup chopped pecans (optional)
DIRECTIONS:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, oats, baking soda, cinnamon, and salt together in a medium bowl.
- Cream allulose sugars together with butter in the bowl of a stand mixer until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, mixing after each addition until fully incorporated. Mix in vanilla extract. Gradually mix in dry ingredients until combined. Stir in chocolate chips and pecans.
- Melt 1 Tbsp butter in a cast-iron skillet. Transfer dough to a well-seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet.
- Bake in the preheated oven until the top is firm to the touch and the edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
- Remove from the oven and let cool for about 10 to 15 minutes. Run a spatula around the edges, lifting the cookie slightly as you go around. Carefully invert the cookie onto a cutting board and then invert again onto a serving platter.
Nutrition Facts: per serving
(recipe makes 12 servings/slices)
- Carbohydrates –15g
- Protein – 7.5g
- Fat– 15g
- Fiber – 6g
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