Keto Peanut Butter Skillet Cookie This makes 8 large servings, you could definitely make them smaller if you prefer or bake in an 8×8 baking dish too. Do what works for you! (Also, I make my own peanut butter in my vitamix so it is sugar free as well. Always double check the macros for a recipe as ingredients vary).
Macros- 26 g Fat, 4 net carbs, 10g Protein
Keto Skillet Peanut Butter Chocolate Chip Cookies
Serves: 8
INGREDIENTS
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1/2 cup Sugar Free All Natural Peanut Butter (Smuckers All natural is a good brand)
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4 Tbsp. Butter, softened
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1/2 cup Low Carb Sweetener (I prefer the Lakanto brand)
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1 1/2 cups Almond Flour
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2 Eggs
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1 tsp. Baking Powder
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1 tsp. Xanthan Gum (see notes above in the blog post regarding this)
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1/4-1/2 cup Sugar Free Chocolate Chips or Super Dark Chocolate
INSTRUCTIONS
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Preheat the oven to 350 degrees F.
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In a mixing bowl, combine the softened butter, peanut butter, and low carb sweetener. Mix by hand or with a hand mixer.
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Next, beat in the eggs, then add in the dry ingredients (almond flour, baking powder, and xanthan gum). Fold in the chocolate chips.
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Pour the cookie dough into one large 9″ cast iron skillet or divide the cookie dough into 8 of the smaller 3.5″ skillets. They should not need to be greased.
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Bake the larger skillet for 18-20 minutes and the smaller skillets for 9-12 minutes. Remove from the oven once the cookie is lightly browned, may still be a bit soft but the dough is set.
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Serve with a scoop of low carb ice cream or serve as is.
Edit- If you like a sweeter cookie, add another 1/4-1/2 cup of sweetener. Sweeteners vary as well so fit to your preference.
