Everyone loves my keto chocolate chip cookies recipe, so I wanted to do an experiment. Would these cookies make a great giant keto skillet chocolate chip cookie? Turns out they might be even better ??
First, start off by mixing all of the dry ingredients together. I actually use Almond Meal (which you can buy from Coles and Woolworths), so it’s technically not called almond flour, but they must be very similar as this certainly doesn’t look like its got any husk left over from the almonds.
Next, you add in the chocolate chips once you’ve added in the butter, eggs and erythritol. It should be a slightly wet mixture. If the mixture is too hard at this stage, you can always experiment by adding a Tbsp of water at a time to loosen things up. You shouldn’t need to, but depending on the fat content in the almond flour you use, it might be a good alteration.
I love using my cast iron skillet. This is a 20cm version and its perfect for frying steaks, or anything that requires even constant heat. In this case, the cast iron acts as a great oven type material and cooks the cookie so evenly, it will make you want to cook everything in it!
Spreading out the cookie dough in the skillet requires a little patience, but I used a rubber spatula for this one, and it turned out great.
I mostly use Lilly’s Chocolate Chips when I can get them, however, if you live in Australia, simply cutting up Lindt 90% dark chocolate will work the trick, and its almost just as low carb as any unsweetened bakers chocolate out there.
And this is your final product. I used some Keto Ice Cream to serve this cookie, and a drizzle of dark chocolate ganache (which is equal parts 90% Lindt dark chocolate and heavy whipping cream tempered to create a thick sauce).