Ingredients
- 2 eggs
- 1 cup coconut sugar
- 2/3 cup nut butter of choice (I’ve used walnut and cashew)
- 1 tsp vanilla
- 3/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dairy free chocolate chips
- I also topped mine with my favorite chocolate frosting.
Instructions
- Preheat oven to 350F and grease a cast iron skillet.
- In a medium bowl, whisk eggs, coconut sugar, nut butter, and vanilla until well combined.
- In a small bowl, mix almond flour, baking soda, salt, and cinnamon.
- Add dry ingredients to wet and stir until combined. Batter will be very thick.
- Fold in chocolate chips.
- Pour/spoon into skillet, spread it around to touch all edge, and top with more chocolate.
- Bake for 22-25 minutes or until center comes out clean when toothpick stuck in middle. Timing will depend on size of skillet, so keep an eye on it.
- Let cool and enjoy!
- Best kept on counter for up to five days.
Category: dessert