This Low-Carb Skillet Chocolate Chip Cookie Recipe makes a cookie that surpasses the flavor of it's sugar laden cousins. This cookie combines gooey melted chocolate with nutty pecan goodness. Yet, it can be part of a low-carb, keto, lc/hf, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
Preheat oven to 350º Fahrenheit. Butter or spray an 8" round cast iron pan with cooking spray.
In a food processor pulse together the almond flour, granulated stevia/erythritol blend, baking soda, and sea salt until blended.
Add the egg, butter, and extracts. Pulse a few times until the mixture turns into a dough.
Add the chocolate and the pecans. Plus once or twice to incorporate them into the batter. Do not over process them or else you will no longer have chocolate chunks. (If you need to further mix the batter, you can take out the blade and mix it by hand)
Spread the batter into the prepared cast iron skillet. Bake in the preheated oven about 18-22 minutes or until the top is lightly browned and the top springs back when lightly touched. Allow to cool slightly before cutting into six pieces.