Keto Gluten Free Cast Iron Skillet Brookie Recipe
This Keto Gluten Free Cast Iron Skillet Brookie recipe is a culinary masterpiece born out of the desire to combine two beloved desserts— low carb brownies and keto chocolate chip cookies. It is the perfect combination of brownies with a rich, fudgy texture and the chewy, comforting texture of my chocolate chip pudding cookies together in one great recipe!
Equipment
- parchment paper
- Cast Iron Skillet or 8x8 pan
- stand mixer or hand mixer
- Small saucepan
- small bowl
- Large Bowl
- cookie scoop
Ingredients
Low Carb Fudge Brownies
- 10 tbsp Butter softened
- 3/4 cup Confectioners erithrytol
- 1/4 cup Unsweetened Cocoa powder
- 2 large Eggs; room temperature
- 1/2 tsp Vanilla extract
- 1/2 cup Almond flour this must be without the skins
- 1/2 tsp Baking powder
- 1/3 cup Sugar free chocolate chips save for the end
Keto Pudding Cookies
- 1/2 cup Butter; softened
- 5 tbsp Keto brown sugar; packed
- 2 tbsp Monkfruit sweetener
- 1 box Simply Delish Sugar Free Vanilla Pudding or other sugar free instant pudding mix
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 1 cup Amond flour
- 2 tbsp Coconut flour
- 1/2 tsp Baking soda
- 1 cup Sugar free chocolate chips
Instructions
Low Carb Fudge Brownies
- Line a 10" cast-iron skillet with parchment paper, or an 8x8 inch square baking pan.
- Put your eggs in a bowl filled with hottest tap water and set aside.
- In a medium saucepan on medium heat, melt butter and confectioners erithrytol and whisk until well combined. Now whisk in the cacao powder until smooth.
- Remove from heat and let sit 5 minutes. Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
- Now whisk in the almond flour and baking powder. All of the batter should be very smooth.
- Now spread into your prepared skillet and set aside this brownie base while you make the keto cookies.
Keto Pudding Cookies
- Mix flours and baking soda in a small bowl. Set aside.
- With a hand mixer in a large bowl or a large mixing bowl in a stand mixer, cream butter with keto brown sugar, monk fruit, pudding mix, eggs and vanilla extract very well. Add in flour mixture while mixing.
- Now let it sit for 5 minutes to meld the ingredients. Stir in sugar free chocolate chips.
- Now using a cookie scoop, scoop your chocolate chip cookie dough on top of the brownie batter leaving space inbetween each.
- Take your reserved 1/4 cup sugar free chocolate chips from the brownie recipe and sprinkle on top of the cookies.
- Bake at 350F for 20 minutes until the cookies are golden brown and the brownie has slightly crispy edges.
- Let the brookie cool on a wire rack for at least 30 minutes.
- Keep any leftovers in an airtight container up to 7 days. You can successfully freeze them up to 3 months as well if you wrap tightly in plastic wrap before adding to a freezer bag.
Notes
Get 10% off of your order of Simply Delish Puddings here!
Check out my other recipes using Simply Delish Pudding:
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 461 |
| % Daily Value* | |
| Total Fat 39.7g | 51% |
| Saturated Fat 23g | 115% |
| Cholesterol 177mg | 59% |
| Sodium 262mg | 11% |
| Total Carbohydrate 20.7g | 8% |
| Dietary Fiber 12.2g | 43% |
| Total Sugars 0.3g | |
| Protein 8.7g | |
| Vitamin D 31mcg | 153% |
| Calcium 26mg | 2% |
| Iron 1mg | 5% |
| Potassium 84mg | 2% |
Nutrition
Calories: 461kcal
Tried this recipe?Let us know how it was!