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Low Carb Browned Butter Chocolate Chip Skillet Cookie with crispy, buttery edges and a sweet and fudgy cookie dough centre! KETO OR LOW CARB RECIPE!
Preheat oven to 350°F (176°C). Heat the butter in a 9-inch cast iron skillet over high heat until bubbling. Reduce heat down to low; cover pan (optional but prevents butter spitting everywhere), and continue to cook while stirring occasionally until the butter begins to brown. (Be careful when lifting the lid off the pan as the butter may spit.) Once browned, remove from heat and allow to cool for about 5 minutes.
*Replace egg with 1 flax egg for VEGAN substitute
**Natural sweetener can be subbed with coconut sugar or regular white sugar if you like. You will need to recalculate nutritional macros.
***Make sure you use fine almond FLOUR (light yellow in colour) and NOT almond MEAL.
If you don't have a cast iron skillet, you can brown the butter in a normal pan and use a pie dish to bake the cookie.
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