Keto Chocolate Peanut Butter Cookie Skillet Cake
2.2g
Net Carbs
5.7g
Protein
10.7g
Fat
5.4g
Fiber
132
Calories
Ingredients:
- 1/3 cup(s) truvia sweet complete (1/4 cup= 42 g)
- 3 each Egg
- 1 tablespoon Sour Cream
- 1/2 teaspoon Baking powder
- 2 cookie(s) Atkins Peanut Butter Protein Cookies
- 1/8 teaspoon Salt
- 1/4 cup Butter, salted or unsalted
- 2 tablespoons Coconut Flour
- 1/2 teaspoon Vanilla Extract
- 1/4 cup Cocoa powder, unsweetened, processed with alkali
Directions:
- Preheat oven to 350 °. Generously grease an 8-inch oven proof skillet (like cast iron) with coconut oil.
- Separate eggs, placing whites into a small mixing bowl and yolks into a medium mixing bowl. Use an electric mixer to whip egg whites to stiff peaks. Set aside.
- Add sweetener and sour cream to egg yolks and combine with electric mixer until sweetener is dissolving and the color has lightened. Melt butter, add to yolks along with vanilla and mix until well combined.
- Sift together cocoa powder, coconut flour, baking powder, and salt into a small bowl. Add to egg yolks and mix until fully incorporated. Add half the egg whites and mix with the electric mixer until evenly combined. Add remaining egg whites and combine.
- Cut Peanut Butter Protein Cookies into chunks. Fold into cake batter and scrape into prepared skillet. Smooth to an even layer and bake for 25 minutes, or until a toothpick comes out with just a few crumbs. Cool cake for at least 15 minutes before slicing into 8 even pieces. One slice is one serving.
