Keto Salted Caramel Cookie Skillet
This decadent skillet cookie delivers rich dessert flavor everyone will love. It is an irresistible low carb and keto friendly treat.
Equipment
- 10-inch oven-safe skillet
Ingredients
For The Cookie
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Brown Monk Fruit Sweetener
- 1 Large Egg
- 1 tsp Vanilla Extract
- 3/4 cup Sugar-Free Dark Chocolate Chips
For The Salted Caramel
- 3 tbsp Unsalted Butter
- 1/3 cup Allulose
- 1/3 cup Heavy Cream, Warmed
- 1/2 tsp Vanilla Extract
- 1/4 tsp Flaky Sea Salt
Instructions
- Heat the oven to 350°F and lightly grease a 10-inch oven-safe skillet. Whisk the almond flour, coconut flour, baking soda, and fine sea salt together.
- Beat the softened butter and brown monk fruit sweetener until creamy. Beat in the egg and vanilla, then stir in the dry ingredients until a soft dough forms.
- Fold the sugar-free chocolate chips into the dough. Press the dough evenly into the skillet, keeping the center slightly thinner than the outer edge.
- Bake for 18 to 22 minutes, until the edges are golden and set while the center remains soft. Let the skillet cool for 10 minutes.
- Melt the butter for the caramel in a small saucepan over medium-low heat. Stir in the allulose and cook for 3 to 4 minutes, stirring often, until the mixture turns light amber.
- Slowly whisk in the warm heavy cream and cook for 1 to 2 minutes until smooth and glossy. Remove from the heat, then stir in the vanilla and flaky sea salt.
- Spoon the warm salted caramel over the cookie skillet and let it settle for 5 minutes before serving.