Looking for a decadent dessert that can be made in less than 15 minutes? You’ve found it! This peanut butter skillet cookie turned ice cream sundae is the perfect low carb treat for any occasion! Recipe + photo by @ketobydesign
What You’ll Need:
-¾ stick of butter, melted
-3 eggs, beaten
-6-14 sugar-free peanut butter cups of your choice (we like Lily’s peanut butter cups)
-Keto ice cream of your choice
-Cast iron skillet, greased
- Preheat your oven to 350 degrees.
- Whisk together Keto and Co Peanut Butter Cookie Mix, butter, and eggs until well-combined.
- Divide the dough into 2, spread the first layer down on the skillet. Cover the dough with a layer of sugar-free peanut butter cups. Spread the remaining dough over the peanut butter cups as the last layer.
- Cook for 15 minutes or until browned. Top with your favorite keto ice cream and enjoy!
Makes 1 skillet cookie with 12 slices. Each slice has:
Net carbs: 3.1g
*This recipe assumes you’re using 14 peanut butter cups. If you’d like to reduce the net carbs, reduce the number of peanut butter cups you’re using. One serving of peanut butter cups (2 cups) has 2.0g net carbs.