Low Carb Browned Butter Skillet Chocolate Chip Cookie
If you’re on a low-carb journey but still crave something sweet and indulgent, look no further! This Low Carb Browned Butter Skillet Chocolate Chip Cookie is the perfect solution. Imagine a warm, gooey cookie that’s crisp on the outside and soft in the center, enriched with the deep, nutty flavor of browned butter. It’s a delightful treat that satisfies your sweet tooth without compromising your dietary goals. Perfect for a cozy night in or a special occasion, this cookie will become a new favorite.
Why Low Carb Browned Butter Skillet Chocolate Chip Cookie is Worth Your Time
This cookie is not just any dessert; it’s a celebration of flavors and textures. The process of browning the butter adds a rich, caramel-like depth that elevates the humble chocolate chip cookie to gourmet status. Plus, with the use of almond flour and sugar substitutes, you can enjoy this treat without the carbs weighing you down. When you take that first bite, the warm chocolate chips will melt in your mouth, and the buttery aroma will fill your kitchen, making it all worth the effort. And trust us, everyone will be asking for seconds!
Shopping List
- 1/2 cup butter – The star ingredient, providing richness and flavor.
- 1 large egg – Binds everything together.
- 1 teaspoon pure vanilla extract – Adds a lovely fragrance.
- 2 tablespoons sweetener – Brown sugar substitute or coconut sugar if not strict KETO.
- 1/4 cup natural granulated sweetener – Swerve Granular or Natvia Baking Blend works best.
- 2 cups almond flour – The low-carb flour alternative.
- 1/2 teaspoon sea salt – Enhances the flavors.
- 1/2 cup sugar-free chocolate chips – Lily’s Dark Chocolate Premium or Enjoy Life chocolate chips for a dairy-free option.
Essential Tools for Success
- Skillet – A cast-iron skillet works best for even baking.
- Mixing bowl – For blending your ingredients smoothly.
- Whisk – To ensure your butter and sugar substitute are well combined.
- Rubber spatula – For folding in the almond flour and chocolate chips.
- Measuring cups and spoons – Precision is key in baking!
The Method for Low Carb Browned Butter Skillet Chocolate Chip Cookie
Step 1: Brown the Butter
Start by melting the butter in your skillet over medium heat. Stir frequently as it begins to foam. Continue cooking until the butter turns a golden brown and develops a nutty aroma. This process takes about 5-7 minutes. Be careful not to burn it!
Step 2: Mix the Wet Ingredients
Once the butter is browned, remove it from heat and let it cool slightly. In a mixing bowl, combine the browned butter, large egg, and pure vanilla extract. Whisk until smooth and well combined.
Step 3: Add the Sweeteners
Next, add the 2 tablespoons of brown sugar substitute and 1/4 cup of natural granulated sweetener to the butter mixture. Mix well until the sweeteners are fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the almond flour and sea salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Step 5: Fold in the Chocolate Chips
Gently fold in the sugar-free chocolate chips until evenly distributed throughout the cookie dough.
Step 6: Bake the Cookie
Preheat your oven to 350°F (175°C). Spread the cookie dough evenly in the skillet, smoothing the top with your spatula. Bake for 15-20 minutes or until the edges are golden brown and the center is set but still slightly gooey.
Step 7: Cool and Serve
Allow the cookie to cool in the skillet for about 10 minutes before slicing. Serve warm, either on its own or with a scoop of low-carb ice cream for an extra treat!
Dietary Customizations
- Dairy-free: Use coconut oil instead of butter and dairy-free chocolate chips.
- Nut-free: Substitute almond flour with sunflower seed flour or a nut-free baking blend.
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Different Sweeteners: Feel free to use your favorite low-carb sweetener, adjusting the amount to taste.
Insider Tips
- For the best flavor, don’t rush the browning process; the nuttier the butter, the better your cookie will taste.
- If you like a more intense chocolate flavor, increase the amount of chocolate chips.
- Let the cookie sit in the skillet for a few minutes after baking; it will firm up slightly and be easier to slice.
- Pair it with a drizzle of sugar-free caramel sauce for an indulgent twist!
Storage Pro Tips
Store any leftover cookie in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to two months. When ready to enjoy, simply thaw at room temperature or heat in the microwave for a few seconds until warm.
Questions People Ask
Can I use regular flour instead of almond flour?
While you can use regular flour, it will significantly increase the carb count, making it less suitable for a low-carb diet. Almond flour is recommended for keeping this cookie low-carb and gluten-free.
Can I make this cookie ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just bring it to room temperature before baking.
What if I don’t have a skillet?
No worries! You can use a baking dish instead. Just make sure to adjust the baking time as needed, as it may take a bit longer to cook through in a baking dish.
Can I double the recipe?
Yes, you can easily double the recipe! Just use a larger skillet or divide the dough between two smaller skillets. Adjust the baking time accordingly if using more than one skillet.
Next Up in Your Queue
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars
- Whole Wheat Chocolate Chip Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
Before You Go
If you’re looking for a dessert that marries the rich flavors of browned butter with the delightful sweetness of chocolate, this Low Carb Browned Butter Skillet Chocolate Chip Cookie is a must-try. It’s simple, satisfying, and a fantastic way to indulge in a low-carb lifestyle. Whether enjoyed warm out of the oven or as a sweet treat later, this cookie will surely impress. Don’t forget to share your baking experience with us—happy baking!
Low Carb Browned Butter Skillet Chocolate Chip Cookie
Ingredients
Equipment
Method
- Start by melting the butter in your skillet over medium heat. Stir frequently as it begins to foam. Continue cooking until the butter turns a golden brown and develops a nutty aroma. This process takes about 5-7 minutes. Be careful not to burn it!
- Once the butter is browned, remove it from heat and let it cool slightly. In a mixing bowl, combine the browned butter, large egg, and pure vanilla extract. Whisk until smooth and well combined.
- Next, add the 2 tablespoons of brown sugar substitute and 1/4 cup of natural granulated sweetener to the butter mixture. Mix well until the sweeteners are fully incorporated.
- In a separate bowl, whisk together the almond flour and sea salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the sugar-free chocolate chips until evenly distributed throughout the cookie dough.
- Preheat your oven to 350°F (175°C). Spread the cookie dough evenly in the skillet, smoothing the top with your spatula. Bake for 15-20 minutes or until the edges are golden brown and the center is set but still slightly gooey.
- Allow the cookie to cool in the skillet for about 10 minutes before slicing. Serve warm, either on its own or with a scoop of low-carb ice cream for an extra treat!
Notes
- For the best flavor, don’t rush the browning process; the nuttier the butter, the better your cookie will taste.
- If you like a more intense chocolate flavor, increase the amount of chocolate chips.
- Let the cookie sit in the skillet for a few minutes after baking; it will firm up slightly and be easier to slice.
- Pair it with a drizzle of sugar-free caramel sauce for an indulgent twist!
