Low-Carb Chocolate Cinnamon Skillet Brownie

by KetoDietApp.com

Step 1Preheat 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.

Step 2Stir in the butter (keep a little back to grease the skillet), eggs, almonds butter and almond milk. Mix well until smooth.

Step 3Grease 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.

Step 4Bake 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.

Step 5Spoon into bowls and top with whipped cream, healthy keto ice cream or full-fat yoghurt.

Step 6Serve 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.