By now you know that I love a good dessert recipe. Some of my favorite childhood memories involve spending time with my family over our shared love of dessert.
Long family bike rides on warm summer evenings to the best ice cream stands in neighboring towns…
Getting dressed up to make holiday cookies with my grandparents at their annual holiday party and squeezing out as much icing onto my cookie-cutter sugar cookies as I could possibly mange…
And looking forward to our regular trips to one of the local restaurants just so I could order the ice cream brownie sundae they put into miniature baseball hats.
The ingredients over the years may have changed but my love for dessert, especially chocolate has not. It’s in my blood.
My childhood quest for the best dessert continues as now most of my weekends are spent in my cozy apartment whipping up and creating healthy versions of those childhood recipes.
This skillet brownie is no exception. It is moist and fudgy and has a cake-like consistency. I made this recipe with Silver Fern Brand Kakato, a natural high fiber sweetener. Kakato contains absolutely no artificial or genetically modified ingredients and does contain a plant-based soluble fiber that supports digestive health and the growth of good gut bacteria with prebiotics. I used Kakato in this recipe as replacement for table sugar.
From my cozy kitchen to yours, enjoy a bit of indulging and the celebration life and family over dessert this holiday season. If you’re looking for additional holiday recipe ideas, try my Paleo Pumpkin Pie Granola Cups.
Double-Chocolate Skillet Brownie (Gluten Free and Dairy Free)
- Cook Time: 15
- Total Time: 15 minutes
Description
grain free, gluten free, dairy free
Ingredients
- ½ cup walnut butter
- 1 egg white
- 1 tbs maple ghee melted
- 2 tbs maple syrup
- 2 tbs unsweetened applesauce
- 2 tbs Kakato High Fiber Sweetener
- 1 tbs unsweetened coconut milk
- ½ tsp pure vanilla extract
- 3 tbs hazelnut flour
- 3 tbs cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp sea salt
- ½ cup walnuts, chopped
- Chocolate bar to melt on top (optional) I used Lilly's Dark Chocolate
Instructions
- Preheat your oven to 350 degrees F.
- Grease a small cast iron skillet with coconut oil, set aside
- In a small bowl, mix together hazelnut flour, cocoa powder, baking soda, baking powder and salt, set aside.
- On the stovetop gently warm walnut butter and ghee until melted. Stir until combined.
- Pour into a separate bowl. Add egg white, maple syrup, applesauce, Silver Fern Brand Kakato , coconut milk and vanilla. Stir well.
- Add dry ingredients to wet ingredients and stir until well combined.
- Gently fold in walnuts.
- Spread batter in your cast iron skillet
- Bake at 350 degrees F for 12-15 minutes or until just barely set. Let cool for at least 20 minutes before cutting.
- Drizzle with melted chocolate
Thank you Silver Fern Brand for sponsoring this post and thank you endlessly for supporting the brands that make KerriAxelrod.com possible. As always, opinions are my own.