Low-Carb Chocolate Cinnamon Skillet Brownie
Jo Harding- Ready in 25m
- 4 g net carbs
- 299 kcal
- Serves 8
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For the chocolate lover! This chocolate cinnamon brownie is the ultimate ketogenic dessert and it’s so simple to make. A lot of brownies can end up a bit dry, but not this one! This low-carb brownie is slightly crumbly, as a good brownie should be, but also surprisingly fluffy. It’s not too heavy so you don’t feel like you’ve over done it by having a slice… or two!
As simple as mix all the ingredients together and into the oven it goes. Make sure you don’t over bake it. You want it slightly soft when you take it out of the oven because the skillet retains the heat so the keto brownie will continue cooking once out of the oven.
I made a large skillet which serves 8 but simply halve the quantities for a smaller 6-inch skillet which serves 4.
Bookmark this one, you’ll want to come back to it again soon!
Step-by-step
Preheat 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.
Stir in the butter (keep a little back to grease the skillet), eggs, almonds butter and almond milk. Mix well until smooth.
Grease 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.
Bake 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.
Spoon into bowls and top with whipped cream, healthy keto ice cream or full-fat yoghurt.
Serve 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.
Recipe
Low-Carb Chocolate Cinnamon Skillet Brownie
★★★★★4.7The ultimate keto skillet brownie loaded with chunks of dark chocolate and cinnamon. Best served warm with ...
- Hands on
- 10m
- Overall
- 25m
- Servings
- 8
- 4 g
- Net carbs
- 13 g
- Protein
- 24.5 g
- Fat
- 299
- kcal
Ingredients makes 8 servings
Instructions
Preheat 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.
Stir in the butter (keep a little back to grease the skillet), eggs, almonds butter and almond milk. Mix well until smooth.
Grease 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.
Bake 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.
Spoon into bowls and top with whipped cream, healthy keto ice cream or full-fat yoghurt.
Serve 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.
Nutrition per serving
Carbs 6%Protein 18%Fat 76% of calories
- Net carbs
- 4 g
- Total carbs
- 13.1 g
- Fiber
- 4.3 g
- Sugars
- 2.1 g
- Protein
- 13 g
- Fat
- 24.5 g
- Saturated fat
- 11.9 g
- Calories
- 299 kcal
- Sodium
- 212 mg · 9.24% RDA
- Magnesium
- 92 mg · 23% RDA
- Potassium
- 310 mg · 15.5% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (deoiled, defatted, fine) | 1 g | 7.5 g | 1.9 g | 58 |
| Erythritol (natural low-carb sweetener) | 0.3 g | 0 g | 0 g | 1 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 2 |
| Cinnamon, spices | 0.2 g | 0 g | 0 g | 2 |
| Cocoa powder, raw (cacao) | 1.1 g | 1.1 g | 0.7 g | 12 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Baking powder, gluten-free | 0.3 g | 0 g | 0 g | 1 |
| Butter, unsalted, grass-fed | 0 g | 0.2 g | 14.3 g | 127 |
| Almond milk natural (unsweetened) | 0.1 g | 0.1 g | 0.2 g | 2 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.2 g | 2.8 g | 2.1 g | 31 |
| Almond butter (organic, unsweetened) | 0.3 g | 0.9 g | 2.5 g | 33 |
| Extra dark chocolate, 90% cocoa (cacao) | 0.7 g | 0.5 g | 2.8 g | 28 |
| Total | 4 g | 13 g | 24.5 g | 299 |
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Pescatarian
- Vegetarian
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Comments & ratings (8)
Wow! I think this has become one of my favorite sites! I have tried 3 new dishes and they all turned out beautifully! BUT ... this dish rocked! Next time, (and there will be a next) I will increase the sugar by a bit and maybe not have such a high percentage of dark chocolate. For my non-Keto friends, I served this with ice cream and caramel sauce. My DH and I had whipped cream and a smidge of the caramel sauce! This went over quite well! Thanks and much appreciated!!! I have been having such a chocolate itch and this dessert certainly scratched the spot! Kudos on a great recipe!!!
Thank you Patti, I'm glad you enjoyed! You could use sugar-free milk chocolate chips like Lily's if you can find it (Amazon) 😊
I made this last weekend. It was awesome!!! better taste than other normal brownies~
I don't cook very much but this recipe made me laugh out loud for pride~ Thank you~!!
Thank you so much, Dylan, you made my day!! ❤️
How many large eggs can I use?
Hi Leah, based on the grams/ounces per large vs medium egg, you'd need to use 3 and 1/2 eggs. I think it's safe to use even 4 large eggs - it should still work well.
I was wondering if there were a suitable alternative to the almond flour. If so, proper amount to use??? Thank you in advance... my sweet tooth and I thank you!!!!! 😊
You could use coconut flour but the effect will be more crumbly. This is just a general conversion so it may not work without some tweaking: Use 1/3 cup of coconut flour instead of the 1 cup of almond flour, add one more egg and optionally if too thick you can add some almond milk. I hope this helps!