Ingredients
½cupbutter
1egg,large
1tsppure vanilla extract
2tbspbrown sugar sweetener,like Swerve Brown
¼cupnatural granulated sweetener,like Swerve Granular or Natvia Baking Blend
2cupsalmond flour
½tspsea salt
½cupsugar-free chocolate chips,like Lily’s Dark Chocolate Premium
Preparation
Preheat the oven to 350 degrees F.
Heat the butter in a 9-inch cast iron skillet over high heat until bubbling.
Reduce the heat down to low, then cover the pan.
Continue to cook while stirring occasionally until the butter begins to brown.
Once browned, remove from heat, then allow to cool for 5 minutes.
Whisk together the egg and vanilla extract in a bowl.
Add the brown sugar sweetener and granulated sweetener, then whisk again until combined.
Add the cooled butter, then mix well.
Sift in the almond flour, then add in the salt and half the chocolate chips.
Mix through gently until the batter is well combined and creamy.
Spoon batter into the skillet, then top with the remaining chocolate chips.
Bake for 25 to 30 minutes or until set on the top when pressed lightly and a toothpick inserted into the center of the cookie comes out clean.
Serve with sugarless ice cream, and enjoy!
