This is it! The end-all, be-all, best low carb dessert ever. This grain-free Snickerdoodle Skillet Cookie will delight your tastebuds. This post is sponsored by Bob’s Red Mill.
I have one very strict, unbreakable rule about healthy eating: I don’t proselytize. There is nothing, and I mean NOTHING, more off-putting than unsolicited advice about what you should or shouldn’t eat. I have very firm opinions on the matter, of course, and feel strongly that much of the world could benefit from a low carb, high fat diet. But it’s not my place to get in people’s faces about it. If we happen to get talking about the subject, I will tell you very diplomatically what I think, but I won’t push you to try it. I will suggest, I will gently advise, I will tell you what works for me. I will lead by example. But I won’t put anything into absolutes, I won’t tell you that the ketogenic lifestyle is the only way you will lose weight or manage your diabetes. As far as I am concerned, my job is just to make the food so damn good, you can’t resist. I win you over with the proverbial honey, rather than the vinegar.
How To Make Skillet Snickerdoodle Cookies
Even within a particular diet, there are always those who want to tell you exactly what to do or not to do. It irritates me no end, quite frankly. Our bodies are all extremely different, and how they handle carbs or protein or fat varies greatly from one individual to the next. So many factors come into play here, including family history, age, size, gender, and activity level. So I have a tendency to roll my eyes at those who come out, guns a-blazing, shooting off their mouths about this or that rule. And I always wonder what they think they will accomplish. It’s human nature to resist when someone gets pushy with you. It’s like your parents telling you to go do your homework…you just don’t wanna! Now, if someone solicits your opinion, that’s a whole different matter. But don’t give in to the desire to tell people there is only one right way to do it, because it simply isn’t true. There are as many styles of the keto diet as there are people doing it.
For me, one of the ways I manage to stick to my low carb lifestyle is to indulge in dessert on a daily basis. And you really have to love a diet that allows you to do just that, as long as the sweets fit the low carb MO. I know some folks find that the sweets tend to kick off more cravings and can send them into a tailspin, but I am not one of them. While I do sometimes overindulge, I mostly keep my desserts for after dinner, and I try to keep my portion sizes reasonable. I find that having some sweet to look forward to makes my whole day more pleasurable. It keeps me on track, knowing I have that in my near future. Call me Pavlov’s Dog, but the reward at the end of the day makes me very happy.
Not to mention that I love to bake and simply couldn’t live without it. And I couldn’t bake without my trusty low carb, gluten-free side-kick, aka Bob’s Red Mill Almond Flour. When I want cookies, when I want cake, when I want pie…when I want basically any dessert that requires a substitute for wheat flour, I use Bob’s. I’ve always loved their brand and their mission, so when they created their Super Fine almond flour, I became the happiest little low carb baker on the planet. And when I made this low carb Snickerdoodle Skillet Cookie, my kids became the happiest low carb kids on the planet. This is so good, so tender and cinnamon-y, that they all declared it to be their favourite dessert ever.
It’s definitely a treat worth staying on track for, wouldn’t you say? Many thanks to Bob’s Red Mill for partnering with me to bring you this post.
Snickerdoodle Skillet Cookie
Ingredients
Cookie:
- 2 cups almond flour (super fine )
- 1/2 cup Swerve Sweetener Granular
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup butter melted
- 1 large egg
- 1/2 tsp vanilla extract
Cinnamon Topping:
- 1 tbsp Swerve Sweetener Granular
- 3/4 tsp cinnamon
Instructions
- Preheat the oven to 325F and grease a 10-inch oven proof skillet (cast iron is best).
- In a large bowl, whisk together the almond flour, sweetener, cream of tartar, baking soda, cinnamon, and salt. Stir in the butter, egg, and vanilla extract until well combined.
- Spread the dough in the prepared skillet and smooth the top. Bake 22 to 25 minutes, until the cookie is set around the edges and just barely set in the center. Remove and let cool 10 minutes before serving.
Topping:
- In a small bowl, whisk together the sweetener and cinnamon. Sprinkle over the cookie. To serve, scoop the cookie out by the spoonful or cut into slices when it's completely cool.
- Top with low carb vanilla ice cream or lightly sweetened whipped cream.
Notes
Total fat: 24.70g
Calories from fat: 222
Cholesterol: 30mg
Carbohydrate: 6.63g
Total dietary fiber: 3.22g
Protein: 6.59g
Nutrition
