Sugar Free Chocolate Chip Skillet Cake
Ingredients
Preheat your oven and your 12” seasoned cast iron skillet to 350!Note! If you’re not using cast iron – spray a 9x13 glass baking dish with coconut oil and set aside while your oven preheats.
Ingredients:
- 8 oz. brick of cream cheese (I used Philadelphia Cream Cheese Regular Fat here)
- 1/2 stick of salted butter
- 1 ½ TBSP all-natural peanut butter
- 1 tsp black-strap molasses
- 2 tsp pure vanilla extract
- 1/2 cup erythritol
- 1/2 cup xylitol
- 2 doonks (1/32 tsp) pure stevia extract
- 3 large eggs
- 3/4 cup almond flour
- 1/4 cup unflavored whey protein (I prefer THM Pristine Whey Isolate)
- 1½ tsp baking powder
- 1/2 tsp xantham gum
- 1/4 tsp mineral salt
- 1/2 cup Lily’s chocolate chips
Instructions
- The order of ingredients is very important here:Use softened/room temp wet ingredients not melted.
- In a mixing bowl add cream cheese, butter, peanut butter, molasses and vanilla and mix with an electric mixer until smooth and creamy. Set aside.
- In a separate bowl mix all the sweeteners erythritol, xylitol and stevia. Use a big spoon to blend the stevia powder into the other granular sweeteners. Slowly add this sweet blend to your wet ingredients above with the electric mixer.
- Mix thoroughly until smooth and creamy.
- This next step is important: add the eggs one at a time and beat thoroughly after each one!
- In a separate bowl mix the almond flour, unflavored whey protein, baking powder, xanthan gum, and mineral salt.
- Slowly add the above well-mixed dry ingredients into the batter while using an electric mixer.
- Mix the dry ingredients into the wet ingredients – but don’t overmix.Big Chocolate Chip Finale!
- Fold 1/2 cup of Lily’s Stevia Sweetened Chocolate Chips into your beautifully smooth and creamy batter with a spatula.
- Pour your batter into the preheated cast iron skillet (or your baking dish) and spread out to all edges with your spatula
- Bake at 350 until golden brown on top (mine took about 40 minutes in the cast iron skillet in a gas oven)
Notes
*Mine took 35 minutes in a cast iron skillet in an electric oven.~Teresia*It's okay if it has a very slight jiggle when you pull it out. It contains a lot of cream cheese which will congeal as it cools so please check this dish carefully after 35 to 40 minutes!
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/sugar-free-chocolate-chip-skillet-cake/