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The following recipe is for one 6.5″ cast iron skillet and yields 6 slices. You can double the recipe and use a 9″ baking pan if desired.
COOKIE DOUGH INGREDIENTS:
-1/2 cup almond flour
-1/8 cup coconut flour
-1/2 tsp baking soda
-1/8 tsp sea salt
-3 Tbs softened grass fed butter
-1/8 cup erythritol or swerve
-4 Tbs almond butter
-1 tsp vanilla
-1 egg
-1/4 cup Know Foods zero carb chocolate chips
CHEESECAKE FILLING INGREDIENTS:
-4 oz cream cheese
-3 Tbs erythritol
-1 egg
-1/4 tsp vanilla
DIRECTIONS:
-Preheat oven to 350 degrees.
1. In a mixer, mix butter, vanilla, salt, and ethyritol together.
2. Add egg, almond butter, and baking soda and mix well.
3. Slowly add in almond and coconut flour and mix until everything is incorporated.
4. Mix in chocolate chips.
5. Lightly grease (I used coconut oil spray) a 6.5″ inch cast iron skillet and press about 2/3 of the cookie dough into the skillet.
6. Using a mixer, add in all cheesecake filling ingredients and mix until filling becomes fluffy (or use a hand mixer in a mixing bowl).
7. Spoon filling over the cookie dough in skillet.
8. Crumble remaining cookie dough over the filling.
9. Bake at 350 for about 35 minutes.*
*Our RV oven is a honey badger and does what it wants and the temperature isn’t always consistent. Time maybe need to be slightly adjusted ;)
Skillet can be eaten warm or chilled. Let skillet cool before cutting. Store in an airtight container in the fridge.
15 CARBS FOR THE ENTIRE SKILLET
Serves 6
2.5 carbs per serving
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