In case you need a guilt-free cookie in your life.
If you have looked through our account you may have noticed that we make a lot of pasta… like a ton. So our account is by no means a “low-carb lifestyle” account. But, we believe in balance and we go through phases of low-carb meals (check out our Cauliflower “Risotto”) to keep our bodies in check. This Low Carb Peanut Butter Chocolate Chip Skillet Cookie recipe is our go-to dessert when we are living that low-carb life that allows us to feel like me are still indulging while keeping our carb counts in check.
What makes this cookie skillet low carb?
This cookie skillet is made using almond flour and coconut flour which are much lower in carbohydrates than typical all purpose flour. Almond and coconut flour also have more nutritional value overall. These flours are often used in low carb recipes.
Additionally, this cookie uses Swerve Sweetener sugar replacement instead of regular sugar. Swerve is a zero-calorie, non-glycemic sweetener made from natural ingredients found in select fruits and starchy root vegetables. We prefer Swerve Brown Sugar over other sweeteners in this recipe due to how similar it behaves to real brown sugar when cooked/baked. Also, there is no odd flavor when using this sweetener in desserts like other sugar alternatives.
Finally, we use Lily’s Dark Chocolate Chocolate Chips which are also low in carbs and do not contain added sugar.