If you lived with me, you’d understand that I more often than not need to end each meal (or the night) with something sweet. I’ve a sense that we’re very similar in our fondness for better-for-you goodies, am I ideal?!
All I understand is that I cannot feel confident and slam down an extra large blizzard or cherry dipped cone on a regular basis.
I’m also sensing that I might be craving DQ here. Haven’t got a Dilly in wayyyy too long.
In every seriousness, I want to have the ability to appreciate something special without sense like I overindulged. With that said, I also enjoy sweets which contain dietary benefits like dietary fiber, protein, omega-3s, & most significantly, REAL things that we can all acknowledge and pronounce. Of course I love an excellent DQ cone every now and then but for probably the most part I’m taking pleasure in a rectangular or two of dark chocolate. Or these chickpea blondies As well as these EPIC avocado dark bean brownies !
My most recent obsession: This skillet. I know there are a number of of you who are in love with peanut butter and this skillet was produced simply for you. It’s easy to to make, full of peanut butter flavor and somehow likes like a cross between a blondie, cookie and cake. Basically scrape-the-pan-for-all-those-little-crumbs suitable.
I love that it is flourless, gluten free of charge, naturally sweetened with maple syrup (or honey) and full of healthy excess fat & protein. A slice of this paired with a glass of almond milk is normally absolute 7pm heaven.
Don’t worry about baking it within a skillet or anything. It just makes you seem a little extravagant. If you’re at home with boo, I suggest just cooking it within a 9×9 inch skillet and digging in.
Here’s a little short video showing you steps to make it!
5-Ingredient Flourless Peanut Butter Chocolate Chip Skillet + video!
Body fat: 15.6g
2 eggs, slightly beaten
1 teaspoon cooking soda
3/4 cup chocolate chips
Coarse Sea sodium, if you like lovely and salty
Preheat oven to 350 degrees F.
In a large bowl, mix together, peanut butter, maple syrup, eggs and baking soda pop until steady and well combined. Collapse in chocolate chips, reserving a tablespoon or two for sprinkling on top.
Pour batter into a 9-in . greased skillet and steady the very best. Sprinkle several chocolate chips at the top. Bake for 18-24 a few minutes, or until edges turn slightly golden brown. Remove from oven and allow to great before reducing into slices.
Best served with snow cream or even a drizzle of extra peanut butter at the top and just a little ocean salt (Believe me, it’s great!).
This recipe is most beneficial when a natural peanut butter is used (only peanuts + salt). If your peanut butter doesn’t contain salt, I would suggest adding 1/4 teaspoon towards the recipe.
Feel free to bake this inside a 9×9 inches pan or perhaps a 9×13 inches pan if you don’t possess a skillet. You may need to reduce baking time for a 9×13 inches pan.
To make vegan: Alternative two flax eggs for the eggs within the formula. Also make sure to use dairy free of charge/vegan chocolate.
This recipe is also really lovely if you are using dark chocolate chunks from your own favorite dark chocolate bar. You’ll need approximately 6 oz.
You may make this paleo through the use of cashew or almond butter and paleo-friendly chocolate.
I was searching for this recipe when I came across the video. I used to be all like: WHERE IS IT?!?!” LOL!
So glad you finally posted the recipe with the measurements-I’ve been looking to try it since it looks so so good!
XO – Sarah
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