What is better than a fudgy chocolate cookie? A giant fudgy chocolate cookie studded with chocolate chips and whipped cream that’s large enough to share with friends! This cookie is baked in a cast iron skillet and has crisp edges and a fudgy center. What could be better than that! Add a pot of hot coffee or tea and you are all set for a special time with your friends!

One of my favorite baking items is the new Bake Believe Sugar-free Chocolate Chips. These Chocolate chips come in 3 flavors and are sweetened with Stevia. They can be found in Walmart in the baking aisle. I was very delighted when even our small town Walmart carried them! The White Chocolate Chips I find are the best if they are put on your baked items as soon as you remove them from the oven. They do have lower melting point than the Semi Sweet and the Dark Chocolate Chips.

Coffee flour was a new item for me when I found it at a discount store. It just had to come along home with me! It has 0 grams of fat, 7 grams of carbs, and 7 grams of fiber. When you subtract the fiber from the carbs you have 0 grams net carbs. It also has 1 gram of protein per tablespoon. I think it gives a delightful flavor to this skillet cookie. If you do not have coffee flour you can replace it with additional cocoa and instant coffee granules.

My favorite skillets are cast iron. I have a 1920’s era #12 Griswold that was my mother-in-law’s. I love it! My collections of cast iron skillets number 6 at this time. If they are seasoned occasionally they are the best skillets to have and make wonderful baked items. I keep looking for more unique cast iron piece at thrift and antique stores!

I mix my own Brown Sugar Sweetener Substitute. It is my favorite not only in baking but also to use in my coffee. You can substitute THM Gentle Sweet for the Brown Sugar Sweetener. If you would like, you can mix 1/4 teaspoon Blackstrap Molasses with the Gentle Sweet to give it more of a brown sugar flavor.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

Skillet Chocolate Fudge Cookie THM S, Sugar Free, Low Carb, Keto

• Cookie batter:
• 1/2 cup butter
• 1/4 cup Bake Believe Semi Sweet Chocolate Chips
• 1/2 cup Brown Sugar Sweetener Mix
• 1/3 cup almond flour
• 1/3 cup THM Baking Blend
• 3 tablespoons cocoa
• 2 tablespoons Coffee Flour ( substitute 1 1/2 tablespoons cocoa powder and 1/2 tablespoon instant coffee granules) if you do not have coffee flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon THM Vanilla
• 2 eggs
• 1 tablespoon EACH Bake Believe Semi Sweet Chocolate Chips and White Chocolate Chips
• Whipped Cream:
• 1/2 cup heavy cream
• 1/4 teaspoon THM Vanilla
• 3 tiny spoons THM Stevia
• 1/8 teaspoon xanthan gum
• Ganache:
• 1 1/2 tablespoons heavy whipping cream
• 1 tablespoon Bake Believe Semi Sweet Chocolate Chips
• Skillet Cookie: Preheat oven to 350 degrees F. Melt butter in a 10-inch cast iron skillet over medium heat. Remove skillet from heat. Add 1/4 cup chocolate chips. Stir until melted. Set aside. In a mixing bowl combine Brown Sugar Sweetener, almond flour , Baking Blend, cocoa, coffee flour, baking soda, and baking powder. Set aside. In a blender cup or with a hand blender, blend together eggs, vanilla, and melted butter/chocolate from skillet. Do not wipe the skillet clean. Stir dry mixture into the wet mixture, being careful not to over mix. Pour batter into skillet, spreading it out to the edges. Bake for 12-13 minutes. The center should not be set but because your cast iron pan is hot it will continue baking after you remove it from the oven. Sprinkle with Bake Believe Semi Sweet and White Chocolate Chips. Cool. Whipped Cream: Whip together whipped cream ingredients until thickened and fluffy. Garnish skillet cookie.
• Ganache: Heat cream until almost boiling. Pour over chocolate chips. Allow to set for 1 minute. Stir until silky smooth. Drizzle across cookie and whipped cream. Cut in 6 wedges. 6 servings.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon 

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change. The products from THM are very high quality and I love them.

Try this skillet cookie and let me know how you like it. You can follow me on my Facebook or Instagram page.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages