Low Carb Skillet Cookie

I have the biggest sweet tooth imaginable. Since starting Keto, I've been searching for recipes to satisfy my cravings! The classic peanut butter and chocolate are a perfect pair. It is my go-to flavor combo for when I am craving something sweet. This deep dish peanut butter chocolate skillet cookie is one that your friends and family will be begging you to make more often. BTW, that is low carb ice cream on top!!!

Ingredients

· 1 stick unsalted butter softened

· 1/2 cup gold sweetener brown sugar alternative

· 2 large eggs

· 1 tsp vanilla

· 1 tsp psyllium husk powder vital wheat gluten or xantham gum

· 3/4 cup low carb baking mix

· 1 tsp baking powder

· 3/4 cup sour cream

· 1/4 cup LC Foods Dark Chocolate Peanut Butter Spread

· 8 oz Sugar Free Chocolate Chips

Instructions

1. Preheat the oven to 350º.

2. In a large bowl, using an electric mixer cream butter, sweetener, eggs and vanilla.

3. Add dry ingredients and mix well.

4. Whip in sour cream. Stir in chocolate chips.

5. Spoon 1/2 the mixture into a buttered 6" skillet.

6. Top with dobs of the LC Dark Chocolate Peanut Butter Spread.

7. Top with remaining cookie mixture.

8. Bake for 20 mins or until edges are golden and cookie is set.

9. Allow to cool completely before cutting. Best if refrigerated to prevent crumbling. Then reheat to serve.

10. Top with low carb ice cream!