Low Carb Skillet Brownie (Keto & Diabetic Friendly!)
Low Carb Skillet Brownie (Keto & Diabetic Friendly!)
Bethany Cameron @lilsipper
8
10 minutes
30 minutes
Health Food
Desserts
Brownie skillet or cookie skillet? Today we're voting BROWNIE - and when it's low carb, low sugar, and packed with clean ingredients, you know it's going to be a win-win! This fudgy skillet brownie delivers all the rich, chocolatey satisfaction you crave while fitting perfectly into keto, diabetic-friendly, and low-carb lifestyles. The best part? You control the sweetness level! Why You'll Love This Skillet BrownieThis better-for-you brownie is: Gluten freeGrain freeDairy freeLow in sugarLow carbPaleoKeto friendlyDiabetic friendlyCustomizable sweetnessHigh proteinGut-friendlyPerfect for sharing.
🍯 Sweetness Control This brownie isn't overly sweet by design! Customize the sweetness to your preference by topping each slice with your desired amount of honey, or try it with ice cream, nice cream, or fresh berries. You're in complete control!
Why You'll Love This Skillet Brownie This better-for-you brownie is: Gluten free, Grain free, Dairy free, Low in sugar, Low carb, Paleo, Keto friendly, Diabetic friendly, Customizable sweetness, High protein, Gut-friendly, Perfect for sharing.
The secret to this incredible skillet brownie is using my Digestive Support Protein as a flour replacement - it creates the perfect fudgy texture while adding gut-friendly benefits. The almond butter base keeps it rich and satisfying, while the minimal sugar content makes it suitable for anyone watching their carb intake.
Perfect for Any Occasion Whether you're hosting a dinner party, need a family-friendly dessert, or want to indulge solo with a spoon, this skillet brownie delivers. Serve it warm with your favorite toppings for the ultimate comfort dessert that actually nourishes your body!
Ingredients
1 cup runny almond butter (natural, no sugar added)
2 large eggs (room temperature preferred)
½ cup raw cacao powder (or unsweetened cocoa powder)
1 scoop Bethany's Pantry Digestive Support Protein (any flavor - this is a must as flour replacement!)
1 teaspoon aluminum-free baking soda
½ cup non-dairy milk (almond, oat, or coconut milk)
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Raw honey or pure maple syrup (for drizzling)
Your favorite ice cream or nice cream
Fresh berries
Chopped nuts
Coconut whipped cream
Directions
Preheat your oven to 350°F (175°C). Grease a 10-inch cast iron skillet or oven-safe baking dish with coconut oil or line with parchment paper.
In a large mixing bowl, whisk together the runny almond butter and eggs until well combined and smooth.
Add the cacao powder and Bethany's Pantry DSP to the wet ingredients. Mix until no dry streaks remain.
Sprinkle the baking soda evenly over the mixture and stir to combine.
Gradually add the non-dairy milk, mixing until you have a smooth, thick batter. The consistency should be like thick brownie batter.
Pour the batter into your prepared skillet or baking dish, spreading it evenly with a spatula.
Bake for 28-32 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs (don't overbake for that perfect fudgy texture!).
Remove from oven and let cool for 10-15 minutes before serving. The brownie will continue to set as it cools.
Slice and serve warm with your choice of toppings - drizzle with honey to your desired sweetness level, add ice cream, or enjoy as is!
