Description

Indulge in a warm, gooey chocolate chip cookie baked right in its pan. This low-carb treat has perfectly crisp edges and a soft center, ready in under an hour.

Ingredients

Scale

Dry Goods:

1⅓ cups 130 g blanched almond flour
½ cup 95 g golden erythritol blend
¼ cup 20 g unflavored collagen peptides
¼ tsp baking soda
¼ tsp fine sea salt
¼ tsp instant espresso powder (optional)

Wet Ingredients & Mix-ins:

6 Tbsp 85 g unsalted butter
1 large egg (at room temperature)
½ tsp pure vanilla extract
⅛ tsp almond extract
⅔ cup 115 g sugar-free chocolate chunks or chips, divided

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Instructions

Oven Prep & Pan Heating: Preheat oven to 350°F (175°C). Add butter to an 8-inch oven-safe pan and melt over low heat, swirling occasionally.
Creating the Liquid Base: Remove from heat and cool 3 to 4 minutes until warm. Whisk in sweetener until smooth, then whisk in egg, vanilla, and almond extract until glossy.
Combining the Dry Mix: Add almond flour, collagen, baking soda, salt, and espresso powder. Switch to a spatula and stir just until no dry streaks remain.
Forming the Cookie Dough: Reserve 2 Tbsp chocolate for topping. Fold in the rest. Spread dough evenly in the pan.
Skillet Baking: Top with reserved chocolate. Bake 18 to 20 minutes until edges are rich golden brown and center looks just set. Doneness tests: center 195 to 200°F (90 to 93°C) or a toothpick comes out with moist crumbs, not wet batter.
Cooling and Setting: Transfer pan to a wire rack and cool at least 20 minutes. Serve warm. Handle remains hot, use oven mitts.

Notes

Storage: Cover and keep at room temperature up to 3 days, or refrigerate in an airtight container up to 1 week.
Ingredient Swaps: If no collagen, substitute 3 Tbsp almond flour. Use any sugar-free chocolate you like. Optional: add ¼ cup toasted chopped pecans with the chocolate.
One-Pan Pro Tip: Let melted butter cool before adding the egg to avoid curdling.
Safety: Always use oven mitts when moving or serving from the hot skillet.
Diet Info: Keto and low-carb when made with erythritol-based sweetener and sugar-free chocolate. Approximate net carbs per serving 6.6 g (23 g total carbs minus 4.5 g fiber minus 11.9 g erythritol).

These values are approximate and may vary based on ingredients and preparation. Net carbs reflect subtracting fiber and erythritol sugar alcohols. Verify sugar-free labels on chocolate and sweetener. Allergens: contains tree nuts and egg. Use stated storage times.

Nutrition

Calories: 246