Pizookie

5 from 1 vote

 A warm and slightly underbaked skillet cookie that has crisp edges and a gooey center makes for a decadent dessert served along with your favorite sugar-free ice cream.

Course Dessert

Cuisine American

Keyword american, Chocolate, cookies, dairy-free, dessert, nightshade-free, vegetarian

Prep Time 10

Cook Time 20

Total Time 35

Servings

Calories 304kcal

Author Jenny Ross

Ingredients

1/4 cup butter softened, or butter-flavored coconut oil for dairy-free
3 tablespoons allulose
3 tablespoons monk fruit golden
1 teaspoon molasses optional, adds a lot of flavor and few carbs
1 egg
1/2 teaspoon vanilla extract
1/3 cup almond flour
3 tablespoons lupin flour
1 teaspoon psyllium husk powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup semisweet chocolate chips sugar-free
sugar-free ice cream for serving

Instructions

Preheat oven to 325°F. Grease a 6-inch cast iron pan and set aside.
Combine butter, allulose, monk fruit, and molasses in a medium bowl and mix with an electric mixer until light and fluffy. Add the egg and vanilla and beat again until well combined. Add the almond flour, lupin flour, psyllium husk powder, baking soda, and salt and beat until evenly mixed. Add the chocolate and stir until combined.
Spread the cookie batter into the prepared pan and bake for 20 minutes, or until the edges are golden but the center is still not quite set.
Remove from oven and let cool for 5 minutes before serving.

Notes

Protein:Energy Quotient [calories]: 0.19, Protein % of calories: 11.3%

Nutrition