Thursday, March 24, 2016

Chocolate Chip Skillet Cookie Cake




Greetings and Happy Spring! I’m excited to be back guest posting at Honeyville and sharing another delicious low carb, grain and gluten free recipe from Gourmet Girl Cooks.  My blog features recipes that are low carb, grain and gluten free, and contain no added sugar.


Today’s recipe is a Chocolate Chip Skillet Cookie Cake! It’s made using my favorite Honeyville Blanched Almond Flour. It is amazing and one of my new favorite treats. I like to bake it in my 10-1/2 inch Lodge cast iron skillet, but any ovenproof skillet will do. It’s a thick, rich and buttery chocolate chip cookie that is perfect for any occasion; birthdays, holidays, or dessert for most any night of the week.

It rises to about 1-1/4 inches thick when baked (hence the name “cookie cake”) and it slices into beautiful, neat wedges to serve. I like mine as is with a cup of coffee, but it would be perfect served with a scoop of ice cream or dollop of whipped cream. This cookie cake would make a perfect dessert for Easter that most everyone would enjoy.

I hope you enjoy my gluten-free recipe for Chocolate Chip Skillet Cookie Cake. If you’d like to find additional low carb, grain and gluten free, no added sugar recipes like this one, please check out my blog, Gourmet Girl Cooks at www.gourmetgirlcooks.com where you will find hundreds of other delicious low carb recipes and meal ideas like this one.

Chocolate Chip Skillet Cookie Cake

Ingredients:

1 Tablespoon coconut oil to grease pan
2-1/4 cups 
blanched almond flour 
1 teaspoon baking powder (aluminum free)
1/4 teaspoon sea salt
1 cup Swerve sweetener (or preferred granular sweetener)
8 Tablespoons butter, softened 
5 ounces (brick style) cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
3/4 cup dark chocolate chips (or a 3.5-ounce 70-85% chocolate bar, chopped)
Stevia, to taste (optional)

Directions:

Preheat oven to 350 degrees F.  Lightly grease a 10-inch cast iron skillet (or other ovenproof skillet) with coconut oil. In a medium mixing bowl, combine almond flour, baking powder, salt and Swerve sweetener (or preferred granular sweetener).

Make a well in the center of bowl; add softened butter, softened cream cheese, eggs and vanilla. Cream mixture together with a wooden spoon or spatula until a smooth, thick dough is formed. Taste for sweetness; add stevia, to taste, if additional sweetness is desired.  

Fold in walnuts and chocolate chips; mixing just until combined.  Spread batter evenly in skillet, smoothing top with a rubber spatula. Place skillet in a 350 degree F oven; immediately reduce heat to 325 degrees. Bake at 325 degrees for 40-45 minutes or until golden brown and somewhat firm when lightly pressed in the center (begin checking after 35 minutes). Cool on wire rack or on top of stove. Cut into wedges and serve topped with ice cream or dollop of whipped cream, if desired. If serving warm, allow to cool in pan for about 30 minutes before cutting.

*Note: If you don’t own an ovenproof skillet, the cookie can be baked in a well-greased nonstick 10-inch round cake pan or a well-greased 10-inch pie dish. Sugar free chocolate chips (such as Lily’s sweetened with stevia) can be substituted for the dark chocolate chips.


3 comments:

Anonymous said...

The cake smelled lucious, and batter was heavenly. But it was baked for 55 min as directed at 350/cut to 325. Top browned nicely but inside still almost gooey from all the butter? Disappointed.

Wisconsinite said...

Just one question here. Couldn't this also be put into a 9" square cake pan? I'm not aware of a 10" cake pan out there, or maybe a 11" X 7" one would work also?
Reason being for a different size would be so that this could be cut into either squares or strips for more servings.
Ayla & others, your opinions please. Thank You.

Anonymous said...

I have a 12 inch skillet only, can I still do this recipe?