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Skillet Chocolate Fudge Cookie, THM S, Sugar-free, Low-Carb

Course Dessert
Cuisine American
Servings 5
Author Glenda Groff--Around the Family Table Blog


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
  • 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


  • 1 1/2 tablespoons heavy whipping cream
  • 1 tablespoon Bake Believe Semi Sweet Chocolate Chips


  1. 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.