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!
