Melt your butter on a small pan and let erythritol, or your choice of granulated sweetener dissolve it in. This takes a little longer than regular sugar, about 5 minutes.
Pour the butter and erythritol into a mixing bowl and add your cocoa powder, salt and vanilla extract.
Add in an egg and beat until thoroughly combined.
Add almond flour and baking powder to help the brownie rise a bit.
This step is optional: fold in your choice of nuts or add-ins. We added chopped walnuts for that classic brownie taste.
Pour your brownie batter into a 6 inch cast iron skillet.
Optional peanut butter drizzle: melt a tablespoon of butter and a tablespoon of peanut butter in the microwave or a small pan. You have a choice of baking the brownie with this drizzle, or adding it after baking. We added it before, but think it’ll look a little better if added after.
Place the skillet brownie into the oven and bake for about 30 minutes. The top will be set but slightly jiggly. Do not over-bake, the brownie will continue cooking even out of the oven (cast iron skillets retain heat very well).
If you haven’t already, add your peanut butter drizzle. You can also top it off with whipped cream or sugar-free chocolate syrup.
macros per serving:
- 333 Calories
- 31g of Fat
- 6g of Protein
- 3g of Carbs
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