Low Carb Skillet Brownie with Almond Flour and Erythritol
A rich, fudgy brownie baked in a cast iron skillet using almond flour and erythritol instead of traditional flour and sugar. This keto-friendly dessert delivers deep chocolate flavor with a tender, slightly gooey center and crispy edges. Perfect for sharing after dinner or when craving something sweet without the carbs. The single-skillet method makes it simple to prepare and creates an appealing rustic presentation that goes straight from oven to table.
Ingredients
- 5 tablespoons butter
- 5 tablespoons erythritol
- 1 tablespoon almond butter
- ¼ cup almond flour
- ¼ cup unsweetened cocoa powder
- 1 scoop chocolate
- ¾ teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 ounce chocolate
- ½ ounce walnuts, chopped
- 1 pinch salt
- 1 large eggs
Instructions
- 1
Preheat oven to specified temperature
- 2
Thoroughly grease cast iron skillet with coconut oil
- 3
Melt butter and almond butter in saucepan over medium low heat
- 4
Add erythritol and stir regularly until mostly dissolved
- 5
Stir in vanilla extract and salt
- 6
Remove from heat and allow to cool slightly
- 7
Stir in cocoa powder, almond flour, and baking powder
- 8
Add egg and mix until well combined
- 9
Gently fold in chocolate and nuts
- 10
Transfer batter to prepared pan and bake until surface appears dry around edges and center is set
Tips
Let the butter mixture cool slightly before adding dry ingredients to prevent the egg from cooking when mixed in.
Use a well-seasoned cast iron skillet for best results and easier release of the brownie.
Check doneness by looking for dry edges and a set center rather than relying solely on time.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made up to 2 days ahead and stored covered at room temperature
Best served warm, can be reheated gently in oven or microwave
Common Mistakes
Don't skip cooling the butter mixture to avoid scrambling the egg
Avoid overbaking to maintain fudgy texture
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a cast iron skillet?
Yes, you can use an 8-inch round cake pan or square baking dish, though cooking time may vary slightly.
What if I don't have erythritol?
You can substitute with other keto sweeteners like monk fruit or stevia, adjusting quantities based on sweetness level.
How long will this keep?
Store covered at room temperature for 3 days or refrigerate for up to a week for best quality.