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Low Carb Skillet Brownie

This super rich keto skillet brownie is a super satisfying way to end the day without ruining your carb count. Per serving (with walnuts): 315 kcal, 29g fat, 8g protein, 12g carbs – 8g fiber = 4g net carbs

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 4
  • Yield: 1 skillet brownie


  • 5 tablespoons butter
  • 1/2 ounce chopped walnuts or pecans (optional)
  • 1 ounce low carb chocolate (such as ChocZero)
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon baking powder
  • 1 scoop Chocolate Wake Shake
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup almond flour
  • 1 tablespoon unsweetened almond butter
  • 5 tablespoons erythritol (or other sweetener)
  • 1 pinch salt
  • 1 large egg


  1. Preheat oven to 350F. Thoroughly grease a 6 or 6.5in cast iron skillet with coconut oil.
  2. In a small saucepan over medium low heat, melt butter and almond butter. Add erythritol and stir regularly until sweetener is mostly dissolved (~3 minutes).
  3. Stir in vanilla extract and salt. Remove pan from heat, and allow to cool slightly (2-3 minutes).
  4. Stir in cocoa powder, almond flour, and baking powder.
  5. Add egg and WakeShake, and mix until well combined. Gently fold in chocolate and nuts.
  6. Add batter to prepared pan and bake for 25-30 minutes, or until surface appears dry around the edges and center is set.

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