Gluten Free Snickerdoodle Skillet Cookie
Rated 3.4 stars by 57 users
Category
Dessert
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
6 Tbsp Butter
⅓ Cup Granulated Monk Fruit
1 Egg
1 ½ Cups Almond Flour
½ tsp Baking Soda
½ tsp Cream of Tartar
Additional Granulated Monk Fruit
Ground Cinnamon
Keto Vanilla Ice Cream
Cinnamon Caramel Sauce
Snickerdoodle Cookie
Toppings
Directions
Combine butter, collagen and ⅓ cup monk fruit in a food processor and blend. Add egg and combine. Add almond flour, baking soda, and cream of tartar and combine.
On a plate, add additional granulated monk fruit and cinnamon. Mix with a fork and then roll dough from food processor in the cinnamon mixture until coated.
Grease cast iron skillet with butter and add dough, forming it to the skillet. Bake at 350 F for 30 minutes.
Top with ice cream and caramel sauce, and enjoy!
Recipe Video
This cast iron skillet cookie recipe is a soft and warm recreation of your favorite restaurant dessert. You'll have the whole table asking for more when you whip up this gluten free snickerdoodle cookie topped with keto vanilla ice cream.
A scoop of Primal Kitchen Snickerdoodle Collagen Fuel adds that delicious snickerdoodle flavor, plus 11g of collagen peptides.
