Low Carb Skillet Brownie (Gluten-Free, Dairy-Free)
Ingredients:
1 cup almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil (melted)
1/2 cup sugar-free sweetener (e.g., erythritol or monk fruit sweetener)
2 large eggs
1 teaspoon vanilla extract
1/2 cup dairy-free chocolate chips (optional)
Instructions:
Preheat Oven and Prepare Skillet:
Preheat your oven to 350°F (175°C).
Lightly grease an 8-inch oven-safe skillet with coconut oil.
Mix Dry Ingredients:
In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking soda, and salt until well combined.
Combine Wet Ingredients:
In a separate large bowl, whisk the melted coconut oil and sugar-free sweetener until smooth.
Add the eggs and vanilla extract to the wet mixture and whisk until well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, fold in the dairy-free chocolate chips.
Transfer to Skillet:
Pour the brownie batter into the prepared skillet, spreading it evenly with a spatula.
Bake:
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve:
Remove the skillet from the oven and let the brownie cool for at least 10 minutes before slicing.
Serve warm directly from the skillet, optionally with a scoop of dairy-free ice cream or a drizzle of sugar-free chocolate sauce.
Tips:
For a fudgier brownie, reduce the baking time slightly and check for doneness earlier.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Enjoy your delicious low-carb, gluten-free, and dairy-free skillet brownie
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