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.
- 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
- 1 tbsp Swerve Sweetener Granular
- 3/4 tsp cinnamon
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Preheat the oven to 325F and grease a 10-inch oven proof skillet (cast iron is best).
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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.
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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.
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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.
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Top with low carb vanilla ice cream or lightly sweetened whipped cream.
Serves 8. Each serving has 3.41g NET CARBS.
Food energy: 269kcal
Total fat: 24.70g
Calories from fat: 222
Cholesterol: 30mg
Carbohydrate: 6.63g
Total dietary fiber: 3.22g
Protein: 6.59g
Tobbe says
Wow, that looks tasty! Especially with the ice cream on top 🙂
Unfortunately we don’t have cream of tartar here 🙁 Can I sub baking powder for the cream of tartar and baking soda? And if so, how much would you say I should use?
Thanks!
Carolyn says
You can. It won’t officially be a snickerdoodle but it should still be good. I’d use about 1 tsp.
Tobbe says
Thanks for your reply, and thanks for the time you spend developing and sharing all your recipes
Lisa Kirkendoll says
There are sub ingredients sites. Just go to Google. I have found them very helpful. Even with spices.
Melissa says
Hope this helps! http://www.cookinglight.com/eating-smart/smart-choices/substitute-for-cream-of-tartar
Bill says
What is the benefit of the black iron, is it textual? All of my black iron has spent years getting seasoned with grease never seeing soap, and I’m not sure that would play happy with this cookie. What do I lose using a pie plate or perhaps a copper bottom stainless fry pan which is damn near as heavy as cast iron.
Thanks
Carolyn says
It gives it a crustiness on the outside that isn’t quite the same with other pans but you should be okay with another oven-proof skillet. My pans are well seasoned too and I find that this doesn’t really mess them up. I scour them out without soap, just kosher salt. Then I coat them in some oil and put them away and they are fine for the next time.
Bill says
Thanks for getting back. So then there isn’t any sort of off-putting flavor transfer from years of frying chicken in bacon grease? 🙂 I used to use salt as well until I discovered the “chainmail” pad on Amazon made for cleaning black iron. ..nifty.
Carolyn says
I’ve seen that chainmail thing….now you’ve convinced me to get it. So the time before I made the cookie, I had some sort of strong smelling savoury dish in there (can’t remember what). I just gave it a good scrape/wipe before I greased it up with coconut oil for the cookie. No one complained (and believe me, my kids would let me know if it tasted funny). But seriously, you can use any oven-proof skillet here. I prefer it over the baking dish because it does give it a slight crispiness on the outside…
Bill says
Thx again. I’m having a bunch of fun with ur recipes and with few problems. That said I hope you’ll join me at your “Nutella” recipe for a question I’m about to post.
allison Gismondi says
Bill, I was worried about that too. Also my pan is not 10 inch it is 12. So I invested in a small 10 inch cast iron pan that I use only for baking. They arent expensive either!
Carolyn says
Great idea!
jan says
I love my chainmail thing too! They’re awesome!
Bobbi says
What is the “Chainmail” thing? Sorry I am rather new to this. Thank you.
Carolyn says
It’s a tool for scrubbing out cast iron pans. I have seen them and keep meaning to get one. http://amzn.to/2lbpZ6k
Betsy says
That’s a good point. The area of a 10″ circle is 78.5 square inches (thank you, Google). I have a Pampered Chef small bar pan that I might try. I think it’s 11 x 7 (can’t get up to check as I have two dogs on the recliner with me!). Otherwise I’m thinking pie pan.
Kate says
When my husband came home from the store this last weekend with 4 new bags of BRM Almond Flour, and it said “Super Fine” on it, in my mind I heard the Hallelujah Chorus 🙂 I was never so glad I’d run out of a product in my life !
This recipe looks excellent !
Tory says
1. We do love our (my grandmother’s) cast iron.
2. Cinnamon is ALWAYS on the menu!
3. My son is stopping by on his way home from work today.
4. Here is this perfect recipe….
I’d say the stars have aligned! 🙂
Kathy says
My store had Honeyville Almond Flour, but then the last time they had Blue Diamond.
It is definitely not as nice as Honeyville. Should I put it in a blender to make it finer?
Thanks for any help you can give me.
Kathy
Carolyn says
I haven’t tried Blue Diamond. If you think it’s not as fine as Honeyville, it may be worth trying to grind it further. I recommend a coffee grinder.
Crystal says
I’ve had really good luck baking with Blue Diamond.
Christina l Traeger says
One of the things I love about your recipes is that they are easily recreated. I love that I don’t have to go to the store and buy things that are elusive, like oat fiber or some other low carb baking mix. Thanks for giving me a way to make food that tastes good and is good for my waistline!
Christina l Traeger says
Sorry, I meant to comment, not reply to a comment. :/
Carolyn says
Glad to hear it!
Lori Kaumans says
I am sooooo making this when I get back from Disneyland next week! It looks so good! Also, I have to say I absolutely LOVE this post. I’m in a couple of keto groups on Facebook and man, some of them are very confrontational about this WOE. I’m still struggling with wrapping my head around keto because while I KNOW it is the best thing for me, I have a husband who has had open heart surgery and is on BP and cholesterol lowering medications. His genetics are very different from mine and I’m just not sure his body would respond to LCHF the way mine does. When I eat this way, my cholesterol numbers go down but then again, those numbers only gradually began to increase as I hit menopause. What works for one, doesn’t necessarily work for everyone. Something I’m struggling with is how to cook LCHF for me and low-fat for him. ARGHH! I think I need to research keto and heart disease. Thanks for all you do!
Rhiannon Taylor says
You are amazing!! You make being low carb soo easy! I’m in the same mind frame as you, I look forward to my sweets, and if I can have them (everyday) I stay on track with my “diet”. All you’re gorgeous recipes are amazing, but what makes them super amazing, is that their so easy & simple, you don’t have to go running all over the country side hunting down odd ingredients, that you use once then it sits in the back of your pantry til it dies… (I’ve done that so many times over the years) because the recipe ends up not being as great as it looked or sounded.
However, EVERY SINGLE one of your recipes is stunning. Simple, easy, absolutely delicious, and doesn’t feel like your “dieting”….
So… THANK YOU!!!!
You are an extraordinary culinary artisan!!!
Please, keep up the amazing work!!
Lisa says
What she said!
Sarah says
Can I substitute stevia for the sweetener? That’s all I have on hand right now. If so, how much?
Carolyn says
What kind do you have? Liquid or powdered? Or do you have the stuff that is like a baking blend?
Debbie says
I have same question. I usually use truvia in baking. Its half amount of sugar. Can we use that?
Carolyn says
Sure!
Lisa G says
When I seen this recipe in my email box, I was so stinking excited! I just pulled the cookie out of the oven. I don’t know if I can wait 10 more minutes!! Can I ask what brand of ice cream you use? My 16 y.o son just walked down stairs and went to the cookie immediately and said it was really good! Thanks for the recipe
Carolyn says
I used Halo Top. I would use my own but I haven’t made any in a while!
Lori says
I just have the big bag of honeyville almond flour. Will that not work?
Carolyn says
It will work just fine! Honeyville is a great brand, I just really love all things Bob’s. 🙂
Kathy says
Speaking of Halo Top, just tried their chocolate mint chip. Really delicious, as good as Breyers imo. but very expensive. Will have to try making my own once I get an ice cream maker.
Jamie says
My daughter has a nut allergy. Do you have any suggestions for replacing the almond flour?
Carolyn says
Yes try sunflower seed flour. I have a video here about how to make your own https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html But make sure to use a tbsp of lemon juice or vinegar so it doesn’t turn green (a reaction between the lecithin in sunflower seeds and the baking soda).
Gina @Running to the Kitchen says
This looks incredible!
Steve Hayden says
I made the Snickerdoodles yesterday with two varations.
1. 10 pie plate in place of the cast iron
2. Splenda in place of Swerve
The problem I have is a salty-metalic after taste. Any Ideas?
Carolyn says
Splenda. You’re problem right there. Is your pie plate metal? May have been a funny reaction.
nicole jones says
Wow! I made this and it was AMAZING! Buttery and soft, soooo delish! And I am pretty critical of my keto desserts. I used a glass pie pan bc I don’t have a cast iron pan. I also used Pyure ( a stevia erythritol blend) bc I don’t like the cooling effects of Swerve. It came out perfect. And for whatever reason after storing it in the fridge overnight, the taste was even better for me. Thank you, thank you Carolyne!!
Carolyn says
So glad you liked it!
Kim Vahle says
Can erthyerol be subbed for the Swerve?
Carolyn says
Sure.
txgrandma says
Wow! I can’t wait to try this out. Like you, I don’t preach because I find that although most people say they want to be/eat healthier, they don’t want to give up what they are doing now. I know that for myself it wasn’t until I got the dreaded but not unexpected diabetes diagnosis in November of 2015 that I realized I needed to take action. I am now nearly 50 pounds lighter and feel 30 years younger. The best news was that on my last visit to my doc in August, he removed the diabetes diagnosis from my chart. I can’t even imagine going back to eating like I did before and thanks to generous people like you, I don’t have to. I love having my cake and being healthy too!
Thanks so much!
Carolyn says
Congrats, that’s great news!
Jillian says
Love your recipes. I so wish swerve and I could be friends, however I do ok with a little coconut sugar and stevia to taste. I am so appreciative of all your efforts and sharing with us out here.
Erixa says
So are you always Keto when having these treats? Would they be too high fat etc for someone a little more moderate carb/low glycemic?
Carolyn says
I am not strict keto, no. I do phases of it, though. This is more moderate, I would say.
Lisa @ Wine & Glue says
I love your philosophy on eating! And I love this skillet cookie! It looks amazing!
Marlo Reidland says
This was super easy to make and the result is a lovely moist cinnamony cookie!!! Thank you for yet another delicious recipe!
Neita says
I made this yesterday and it is definitely a keeper!!! Thank you!
Spaceranger says
Yum. I thought this was very good warm, and even better the next day when it was room temp and firm enough to pick up a slice and eat. Also, I really dislike making balls of dough for individual cookies, and am always looking for reasons to cook in my iron skillet (my iron levwls tend to run low).So this one is a winner for me from a bunch of different angles. Thank you!
James says
I was going to make a cheese cake but while reading the recipe it quoted chill over night and I need it tonight!!!!. But as luck would have it a new cast iron skillet was ordered last week and to my surprise I found this beast of a desert, also my wife really enjoys and good chocolate chip cookie in a skillet (pizza Hut used to serve them) but we now have no pizza hut near us plus they stopped serving it Carolyn this was fate I will let you know how it went also I made baileys ice-cream last week this is a marriage made in heaven.
love James
James says
sorry me again will this freeze as I only need a small serving, if I make as the recipe my wife will eat all of it to her self lol
Carolyn says
Sure, it should freeze well.
Christina says
I actually have all of the ingredients! It’s in the oven now. The batter tasted amazing before baking. I don’t get how this can be so good but it is! I can’t wait for it to come out of the oven. This will help with my horrible shark week cravings, haha! Thank you
Christina says
It turned out amazing! It was so easy. I didn’t have a skillet or a 10 inch pan but used a 9 inch pie plate. It worked still lol. Thank you!
Connie says
Made this a few hours ago and it truly is AMAZING. I ran out of swerve so I used Splenda. My cast iron had bacon grease in it so I used a spring form pan. I cheated a little and added 1 Tbsp. Brown sugar Splenda and 1 T organic Honey. Only because were not being strict with our carbs but yet trying to watch them. THIS was amazing my husband cant stop eating it. As a couple of diabetics, this has truly hit the spot. LOVE THIS!
Carolyn says
Wonderful to hear!
Lisa Primack says
Do you think this could be made on a stove top? Or do you have any stove top cookie recipes? We don’t have an oven.
Carolyn says
This really needs to be baked, I am afraid it wouldn’t cook through on a stove top.
Heather says
Maybe you could try it in a microwave, if you have one? Not exactly that lovely texture of baking…but who knows…it might work! (Perhaps post here and tell us if it did? ) 🙂
Jennie says
A healthy snickerdoodle? Where do I sign up?
Lashaw says
THis look delicious!!
Heather says
Hiya, love your recipes! 🙂 I love them because they are real food that my hubby and daughter would recognize and not balk at because they are “diet food”.
My question is: Do you know roughly how to adapt this for the more personal size 6″ cast iron? ½ ingredients?(Sometimes it is just hubby & me and we do not need leftovers to tempt us.) 😉
Thank you!!
Carolyn says
Okay so I just did the math. The area of a 10 inch skillet would be 78 square inches. The area of a 6 inch skillet would be 28 square inches. So it’s kind of awkward and I think you’re looking at doing 1/3 of the recipe and then baking it less because it won’t be as deep. The egg will be your toughest part to reduce but your best bet is to whisk a whole egg in a measuring glass and then figure out how many tbsp it is and use 1/3 of it. Won’t be exact but close enough.
Tobbe says
When splitting eggs I always do it by weight. It’ll be more precise 🙂
Carolyn says
Great idea. In this case, you don’t really need to be exact, thankfully.
Lynn Price says
Just a thought, but you could simply make the entire batch, make your 6 inch cookie, and freeze the rest of the dough for future use.
Carolyn says
Sure, sounds good!
Alex says
First: I think this looks delicious and well within my ability as a baker. I must try it!
Second: I am in 100000% agreement with you about not proselytizing regarding keto/lchf etc. I have my beliefs based on what has worked for me and what I have read from some very smart people. But I will never tell anyone they HAVE to try this. I will never be the person who spams social media with posts about this woe. If someone asks me what I’ve done to lose weight, I usually say that I’ve cut out sugar (which is true), and only if they press for more do I go into the whole shebang. I’m very grateful that you and I are on the same page with this. Thanks!
Mandy Slack says
This was so easy to make, and turned out amazingly delicious! I bought a cast iron pan just for this (I was looking for an excuse to buy one anyway) and it was so worth it! The only halo top ice cream I have wouldn’t compliment this flavor, but I may have hubby go grab some vanilla for next time! Thanks for the recipe!
I do have what may be a dumb question. Do I need to refrigerate the leftovers? Or will they be okay on the counter? How long would they keep either way? Just two of us in my house. Thanks again!
Carolyn says
They are fine on the counter for a day or two but refrigerate after that.
Leticia Day says
I had never heard about this before and it’s the best thing I’ve ever seen. God bless low-carb desserts!
Tara says
This turned out great! I made it in a glass 9 ½” pie plate and everyone loved it. I especially love that it comes together in about 5 minutes!
Laurie says
Hey, I was wondering if I could make this as cookies instead of a skillet cookie?
Carolyn says
Probably, I didn’t try. But you could always make the cookies from this recipe: https://alldayidreamaboutfood.com/2015/07/low-carb-snickerdoodle-ice-cream-sandwiches.html
Lisa Mi says
Can I substitute Cocconut flour or some other non-nut based flour? We have a nut allergy n out family so I would never se almond flour for anything.
Carolyn says
In this recipe, coconut flour would be awful. But you could do sunflower seed flour. Just make sure to add a tbsp of lemon juice or vinegar so it doesn’t turn green.
Lisa Mintz says
Great, thanks so much..we’ll give it a try!
Blanca says
This is a keeper, so easy to make and yummy!!! The dough was soooo delicious, I might use it one day for cookie dough ice cream.
Thank you for your fabulous recipes, you rock!
Carolyn says
You’re welcome!
Robin says
Made this yesterday for bible study group( aka my Guinea pigs?). It turn out beautiful and wasa hit. Only difference was my sweetner, I use xylitol.
Lynn Price says
Oh. Yes. These are fabulous! Thanks so much for this recipe. I used Just Like Sugar for the recipe, and Just Like Sugar Brown sugar and cinnamon for the topping. Yum!
Shereen De Jesus says
This cookie is delicious! Smells so good out of the oven it will be hard to wait for cooling!
Diana says
Hi there! I’ve been looking forward to this for weeks, -!: I bought a cast iron skillet just for it 🙂 We seasoned it several times, so were good to go there.
I followed the recipe to the T, but when it was done, the cookie a) wasn’t sweet at all and b) crumbled into so many crumbs I could barely even use a spoon.
Any thoughts? My boyfriend thanks you in advance 😀
(As well as me, because almond flour isn’t cheap, heh)
Carolyn says
What sweetener did you use? And what brand of almond flour?
Diana says
Thanks! I tried both Bob’s super fine almond flour as well as JK Gourmet fine almond flour , and then both powdered stevia and then swerve (separate times). I know I could easily up the sweet factor with a bit of liquid Stevia, but the crumbling factor is a bit my cooking expertise! Thanks in advance!
Carolyn says
It hasn’t been overly crumbly for anyone else or for me so it must be soothing with your oven? Maybe reduce the baking time by a bit. Remember, though, that this is supposed to be scooped out of the pan. it’s not really meant to be served in perfect slices like pie or cake.
Dwayne R says
Made this tonight.
Excellent
lots of ideas now flirting in my head on using this in other desserts
As the crust for keto cheesecake in ramikans, with crumbles on top
Using the mason jar I’ve cream between two cookies
As the base for two regular sized cheesecakes
One thing I noticed though was it had a decent apple flavor and I’ve no idea why but the whole family noticed it too.
The only switch was I used Splenda since sweetener isn’t available here and Splenda doesn’t bother my glucose-diabetic here, keto for four years nearly.
Thank you for your site!!!
As founder of a keto for diabetes group, I’ve linked the group to many of your recipes!!!!
Let them say they can’t find anything good now by gosh!!! Lol
Carolyn says
We felt like it had an apple flavour too and we kind of love that!
meggiedarlin says
I have just (re)embraced low-carb eating again and I so looked forward to this. I followed the recipe very carefully, because that unmarked container of white powdery stuff had to be almond flour, right? I put it into my brand new cast iron skillet, popped it in the oven and returned to fixing my homemade chicken soup. The timer went off and I looked in the oven to the horror sight of a glob of over-flowing yellow/brown thing, dripping onto the bottom of the oven. What a mess!
Morale of the story: don’t use unlabeled powder and assume it’s almond flour.
I still don’t know what it is, but from what happened and how it had a taffy-like texture that got hard when cold, it must have been a sweetener. Oh, and when I was putting my bag of Swerve away, I hadn’t zipped it all the way shut and it spilled all over my cupboard, counter and floor.
I WILL try this again and I will use almond flour and I’ll watch it carefully as it bakes. As soon as I get some and pull my head out of the over – as I clean it.
Carolyn says
Oh my goodness, that sounds awful. I am so sorry… I totally get it. I do things like this.
Lisa says
I was going to make your snickerdoodle mug cakes and came across this and deliced to do this. Oh girlfriend this is the best thing I’ve baked so far. I’m like you…if I can’t have my sweet stuff in the evenings I ain’t doin’ it! It doesn’t make me want to cheat and eat real high carb desserts at all. It’s the only way I can stick to this WOE which I did for my health because of a pre-diabetes diagnosis. I cannot thank you enough for your wonderful recipes that have REAL ingredients that I use now every day in my kitchen. I love to bake and I really missed it the first three months until I found you!!! Down almost 40 pounds in 10 months and I have never felt deprived. I just feel fantastic all thanks to you. I’ve even told my internist about you and your recipes. He treats lots of elderly diabetic patients (I’m not elderly at 59 thank you very much) and at my next appointment, he’s getting a piece of your skillet bread and one of the browned butter donuts so I can prove to him that low carb, low sugar can be delicious and he needs to STOP telling his diabetic patients they can consume 100 g of carbs a day and stay healthy. Is it weird to say I love you to the moon and back because I do!!!! You have changed my life and I am forever grateful.
Des @ Life's Ambrosia says
Oh man! I LOVE skillet cookies!
gerry speirs says
Is it bad if I eat the whole thing? Asking for a friend 🙂
Erin @ Dinners, Dishes, and Desserts says
Snickerdoodle anything is the best – great idea!
Jennifer Farley says
I need this cookie immediately!
Liz says
My youngest would be ALL over this!! He watches his carbs as I do, so I’d have to put dibs on a few slices just for me!
Jennifer Blake says
When I asked my husband if he wanted this he asked when it would be ready! Snickerdoodle is one of his very favorite cookies. Guess I know what I’m making for dessert tonight!
Janet says
Looks great, but ……The recipe indicates that it’s one serving, which isn’t possible. 2 cups of almond flour is about 1200 calories.
How many servings are in this recipe?
Thank you!!
Carolyn says
Hi Janet. I switched recipe plug ins recently (I had to, the old one was malfunctioning) and some of the info got lost. But what it actually says is that it makes one 10 inch cookie and then in the recipe notes you can see it serves 8. I will adjust the new recipe plug in but the info was in fact there…just not where you might expect it.
Victoria Olson says
I don’t have a 10” cast iron skillet, so I used a stainless steel pan. I had to cook it 35 minutes to firm up at all. It is very wet inside. I know steel doesn’t transfer heat as well as cast iron, but the cookie at 35 minutes is firm but really wet and unbaked ‘looking’. Is that the expected result? Your slice photo looks much ‘crumblier than mine. My oven’s only a year old, I trust its temperature. I am going to let it cool and rebake a slice for 10-12 minutes for the heck of it. Thanks!
Carolyn says
I’ve never tried baking this in a pan but it shouldn’t be that much of an issue. Not sure what happened here!
Chrsissy says
I live in Asia and cannot get Swerve. But love your recipes. Can you suggest an alternative low carb sweetener? Thanks.
Chrissy
Carolyn says
Tell me what you can get and I can try to make suggestions for my recipes.
Tammy Dolce says
Holy WOW! This. Was. AMAZING! Made exactly as the recipe stated, in my cast iron skillet, including cook time. Delicious warm out of the oven with whipped cream, and JUST as good the next day served at room temperature (with whipped cream, of course!). Thanks for the amazingly delicious (and easy!) recipes, Carolyn!
Tiya says
I really want to try these recipes but it is so difficult to read on a phone. Between the videos that I can’t get rid of no matter how many times I touch the x and the ads that pop up at the bottom, only about an inch of the screen is visible.
Carolyn says
It’s your browser, rather than my site. I’ve had another reader with the same issue. The video has an easy to spot close button right at the top corner but some browsers keep it from working properly. You may also need to clear your browser caching.
Julie says
Fantastic recipe, Carolyn!!! I don’t know how I missed seeing this recipe for so long, but seeing it mentioned with regard to another recipe of yours (pecan bars), I thought, … “what the heck!?! How did I not see it until now?!?” Anyway, I made it that same night and am so glad I did! I made a lot of lowcarb desserts, but this is one recipe that tastes like my pre-low carb days. Many, MANY thanks!!!
Christina says
One of the best keto desserts I’ve tried! Will definitely make this again.
Carolyn says
So glad to hear it!
Stefanie says
Swerve causes an offputting cooling effect for me – plus is crystallizes and I dont enjoy the crunchy texture the next day. Luckily the husband doesnt care about either of those and will gladly eat the leftovers. I love snickerdoodles and would love to be able to eat this the next day. What do you suggest I combine with the Swerve in this recipe to lessen those effects?
Thank you!
Carolyn says
Just try different sweeteners. Bocha Sweet is a good one. The reason your husband doesn’t care is probably because he doesn’t get the same cooling effect. I don’t get any from Swerve.
Elizabeth says
Nice! We are new to keto. We were going camping and I was really wishing we could join in on the hot cocoa and marshmallows that the kids were having. I decided to risk making this (premixed the dry ingredients ahead of time) in a cast iron skillet over coals at the campsite. It worked! I covered it in foil and turned it a couple times to get more even heat and it was really such a treat after two weeks of nothing sweet. I realized while mixing that the almond flour I got at Aldi was not fine and I couldn’t sift it to make it finer, so I went with it. The end result had a pleasantly coarse texture and I wasn’t unhappy. All I had was Stevia baking blend but I’ve bought some erithrytol and will try blending them next time to see if I can cut down on that weird Stevia aftertaste. Thanks!