Low-Carb Chocolate Cinnamon Skillet Brownie

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Low-Carb Chocolate Cinnamon Skillet BrowniePin recipeFollow us 89.0k

For the chocolate lover! This chocolate cinnamon brownie is the ultimate ketogenic dessert and it’s so simple to make. A lot of brownies can end up a bit dry, but not this one! This low-carb brownie is slightly crumbly, as a good brownie should be, but also surprisingly fluffy. It’s not too heavy so you don’t feel like you’ve over done it by having a slice… or two!

As simple as mix all the ingredients together and into the oven it goes. Make sure you don’t over bake it. You want it slightly soft when you take it out of the oven because the skillet retains the heat so the keto brownie will continue cooking once out of the oven.

I made a large skillet which serves 8 but simply halve the quantities for a smaller 6-inch skillet which serves 4.

Bookmark this one, you’ll want to come back to it again soon!

Hands-on Overall

Nutritional values (per serving)

4 grams 4.3 grams 13 grams 24.5 grams 11.9 grams 299 calories
Total Carbs8.3grams
Fiber4.3grams
Net Carbs4grams
Protein13grams
Fat24.5grams
of which Saturated11.9grams
Calories299kcal
Magnesium92mg (23% RDA)
Potassium310mg (16% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (18%), fat (76%)

Ingredients (makes 8 servings)

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Instructions

  1. Preheat the oven to 145 °C/ 295 °F fan assisted (165 °C/ 330 °F conventional). Add all the dry ingredients to a bowl (ground almonds, erythritol, vanilla, cinnamon, cacao, salt and baking powder). Mix.
  2. Stir in the butter (keep a little back to grease the skillet), eggs, almonds butter and almond milk. Mix well until smooth.
    Low-Carb Chocolate Cinnamon Skillet Brownie
  3. Grease a 25 cm (10 inch) cast iron skillet with a little butter. Add the keto cinnamon chocolate brownie mix and smooth to the edges of the skillet with a spatula. Top with dark chocolate chunks.
    Low-Carb Chocolate Cinnamon Skillet Brownie
  4. Bake in the oven for 15 - 16 minutes until puffed but so the centre is still slightly soft. Remove from the oven and allow to rest. The brownie will continue to firm up as the skillet retains the heat.
    Low-Carb Chocolate Cinnamon Skillet Brownie
  5. Spoon into bowls and top with whipped cream, healthy keto ice cream or full-fat yoghurt.
  6. Serve while still warm. To store, let it cool down and store in the fridge for 2 - 3 days, or freeze for up to 1 month.
    Low-Carb Chocolate Cinnamon Skillet Brownie
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (6)

I made this last weekend. It was awesome!!! better taste than other normal brownies~
I don't cook very much but this recipe made me laugh out loud for pride~ Thank you~!!

Reply

Thank you so much, Dylan, you made my day!!

Reply

How many large eggs can I use?

Reply

Hi Leah, based on the grams/ounces per large vs medium egg, you'd need to use 3 and 1/2 eggs. I think it's safe to use even 4 large eggs - it should still work well.

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I was wondering if there were a suitable alternative to the almond flour.  If so, proper amount to use???  Thank you in advance...  my sweet tooth and I thank you!!!!!  😊

Reply

You could use coconut flour but the effect will be more crumbly. This is just a general conversion so it may not work without some tweaking: Use 1/3 cup of coconut flour instead of the 1 cup of almond flour, add one more egg and optionally if too thick you can add some almond milk. I hope this helps!

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