Keto Cookie Skillet **GLUTEN & SUGAR FREE!**- The Scran Line

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RECIPE

Keto Cookie
170g - 1 1/2 cups almond flour
1/4 tsp salt
1/2 tsp baking powder
110g - 1/2 cup salted butter
130g - 3/4 cup erythritol
1 tsp vanilla extract
1 large egg
150g - 3/4 cup sugar-free chocolate baking chips

Keto Chocolate Sauce
30g - 2 tbsp unsalted butter
170g - 1 cup sugar-free semi sweet chocolate, chopped
1/2 tsp vanilla extract
160ml - 2/3 cup heavy cream

Instructions:
Keto Cookie
Preheat your oven to 180C / 350F. Melt the butter in the microwave for 30 seconds or on the stove top. Do not allow it to get hot, you simply want it to melt.

Add the almond flour, salt, and baking powder to a large mixing bowl and use a whisk to combine. Set aside

To a separate bowl, add the butter, along with the erythritol (natvia). Use an electric hand mixer or hand whisk to beat until well combined. Add the vanilla and egg and mix on low speed for another 20 seconds. Add the dry ingredients and mix using a spatula until well combined. Add the chocolate chips and mix to combine.

Add the dough to a buttered 20cm cast iron skillet. Use a spoon to even out as flat as you can. Bake for 30 minutes or until golden on top.

Serve with keto ice cream or dark chocolate ganache sauce.

Keto Chocolate Sauce
To make the sauce add all the ingredients into a mixing bowl and place over a double boiler or microwave for 20 seconds at a time until smooth and melted.

Notes
Skillet Cookie cannot be left in the cast iron skillet for longer than an hour otherwise it takes on a metallic flavour