Keto Peanut Butter Cup Filled Skillet Cookie
No one will ever be able to tell that this is keto and gluten-free. It's ooey, gooey, sweet.. everything you could ever want in a dessert!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
- 3¼ cups finely sifted almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- ½ cup + 3 TBSP salted butter, melted and cooled slightly
- ⅔ cup swerve brown sugar sweetener or coconut sugar
- 1½ tsp pure vanilla extract
- 2 eggs room temperature
- ½ cup sugar-free chocolate chips or regular
- 2 bags Lily's peanut butter cups or regular peanut butter cups
Preheat oven to 350° F and grease a 6-8" cast iron skillet very well.
In a large bowl, mix together almond flour, baking soda, and salt. Set aside.
With a stand mixer or handheld electric mixer, whisk together melted butter and sweetener.
Add vanilla extract and beat for 20 seconds.
Add eggs, one at a time, beating well in between. Mix for 2-3 minutes.
Add in flour mixure and mix until just combined.
Fold in chocolate chips.
Divide batter in half.
Grease a small cast iron skillet (6-8") with plenty of butter.
Add half of the cookie dough to the pan and press down. (doing this with wet hands is helpful)
Add peanut butter cups in the middle. Make sure you only add these to the center so the peanut butter cups don't melt out of the sides.
Add remaining cookie dough on top of the peanut butter cups and press down slightly to make a flat top.
Bake for 20-25 minutes, or until cookie is set and top is golden brown.
Let sit for 45 minutes-1 hour, then serve warm with ice cream!
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