Skillet Cookie Sundae

Yield: 6 Servings

• Prep Time: 15 minutes
• Bake Time: 25 minutes
• Total Time: 40 minutes

Ingredients: For the Cookie:

• 1 cup Bake Believe^® Dark Chocolate Chips
• 1 ½ cups almond flour
• 2/3 cup Swerve confectioners™ sugar replacement
• ½ teaspoon baking powder
• ½ teaspoon xanthan gum
• 1 stick unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla

For the Topping:

• 2 tablespoons Bake Believe^® Dark Chocolate Chips
• ¼ cup chopped pecans
• 3 scoops keto-friendly ice cream

Instructions:

1. Preheat oven to 355°F. Combine almond flour, baking powder, xanthan gum and swerve confections in a large bowl. Mix until combined. Add the butter, egg, vanilla, and chocolate chips. Mix until a stick dough has formed.
2. Transfer dough to an 8-inch oven-safe skillet. Bake for 25-30 minutes or until center is set and top is golden. If cookie browns too quickly, cover with aluminum foil while baking. Remove from oven and let cool slightly.
3. Melt 2 tablespoons of chocolate chips in a double boiler or in the microwave, stirring every 15 to 20 seconds. Set aside to cool slightly.
4. While the cookie is still warm, scoop ice cream on top. Drizzle with chocolate and sprinkle with pecans. Serve immediately and enjoy!