Post by Loupy on Oct 28, 2016 14:16:25 GMT -7
Sugar Free Chocolate Chip Skillet Cake (S)
From: Tammy Ford Found @ nanaslittlekitchen.com/
A low carb, sugar free, rich, chocolate chip, skillet cake that is just so good it's indescribable so make this one first chance you get!
Tammy made hers in a 12 inch cast iron skillet. I made mine in a 10 inch rounded bottom cast iron pan as pictured, and it filled it up completely, which I really liked for the purposes of picture taking. If you have an oven proof, non stick skillet in that size range you could also use it or just make some classic chocolate chip bar type cookies out of it using the 13 x 9 option. Either way you go you are in for a treat with no tricks; you have mine and Tammy’s food lovin’ word on it!
~ Teresia @ nanaslittlekitchen.com/
Serves 12
Start
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
Directions:
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!
From: Tammy Ford Found @ nanaslittlekitchen.com/
A low carb, sugar free, rich, chocolate chip, skillet cake that is just so good it's indescribable so make this one first chance you get!
Tammy made hers in a 12 inch cast iron skillet. I made mine in a 10 inch rounded bottom cast iron pan as pictured, and it filled it up completely, which I really liked for the purposes of picture taking. If you have an oven proof, non stick skillet in that size range you could also use it or just make some classic chocolate chip bar type cookies out of it using the 13 x 9 option. Either way you go you are in for a treat with no tricks; you have mine and Tammy’s food lovin’ word on it!
~ Teresia @ nanaslittlekitchen.com/
Serves 12
Start
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
Directions:
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!
