Low-Carb Skillet Cookie [GF]
The idea of a skillet cookie (or ‘pizookie’) has been swimming around at the back of my mind for a while now. A big warm gooey cookie that you eat straight out of the pan. Golden and crisp around the edges, but still soft and gooey in the centre. However, I wanted to make sure that I could do it justice while still keeping it fairly macro-friendly.
Dividing this giant cookie into 6 slices, it comes out to just 5g of carbs a slice!
(scroll all the way down for macros)
By now you would have noticed that ground almonds feature in most of my recipes because it doesn’t dry out like flour does – the natural fats from the almonds keep the mixture moist as it bakes. Aside from this, ground almonds are super low-carb and add some extra protein. Of course, they’re also a gluten-free alternative to flour.
No need to let this one cool down completely (for once!). Best enjoyed warm, and topped with vanilla ice-cream for the perfect hot/cold contrast.
YOU WILL NEED:
- A skillet or oven-safe pan
(I use my Tefal Ingenio pans which are all oven-safe)
- 50g ground almonds
- 40g unsalted butter
- 1 tsp vanilla extract
- 2 large eggs
- 20g almond butter (or peanut/cashew butter)
- 4 Tbsps sugar-free maple syrup (sub regular maple syrup or any preferred sweetener)
- 1-2 tsps cinnamon
- 1 tsp baking powder
- pinch of salt
- 40g dark chocolate chips
- Pre-heat the oven to 170°C. Take a small skillet pan (approx 8″) and line the bottom with either some non-stick cooking spray or baking paper.
- Melt butter and pour into a mixing bowl. Whisk melted butter, eggs, vanilla extract and sweetener together.
- Add ground almonds, baking powder, cinnamon and a pinch of salt. Add almond butter. Mix until combined.
- Fold in the dark chocolate chips.
- Pour the batter in the skillet or pan, and place in the centre of the oven.
- Bake for 15-20 minutes, until the top is crispy and golden, but the centre should be soft and fudgy. Do not overbake.
- Slice up and enjoy warm. Goes best with a scoop of ice-cream on top!
MACROS (per 1/6th, before toppings):