Keto Peanut Butter Skillet Cookie

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

• 1/2 cup Sugar Free All Natural Peanut Butter (Smuckers All natural is a good brand)

• 4 Tbsp. Butter, softened

• 1/2 cup Low Carb Sweetener (I prefer the Lakanto brand)

• 1 1/2 cups Almond Flour

• 2 Eggs

• 1 tsp. Baking Powder

• 1 tsp. Xanthan Gum (see notes above in the blog post regarding this)

• 1/4-1/2 cup Sugar Free Chocolate Chips or Super Dark Chocolate

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.

2. In a mixing bowl, combine the softened butter, peanut butter, and low carb sweetener. Mix by hand or with a hand mixer.

3. Next, beat in the eggs, then add in the dry ingredients (almond flour, baking powder, and xanthan gum). Fold in the chocolate chips.

4. 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.

5. 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.

6. 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.