Low Carb Gooey Skillet Brownie

This recipe was featured on the site SheKnows.  It is a simple to make recipe that serves two.  I like this recipe because it is quick to make and features almond flour which is a great low carb, high fiber and high protein alternative to traditional flour.  This recipe can be made with either butter, coconut oil or avocado oil depending on which flavor you like and whether or not you want a vegetarian recipe.  The recipe does not include the ice cream in the nutritional information.  This should be easy enough to add as most people wont be making their own ice cream from scratch.  As always a great alternative is sweetened Greek yogurt or low carb ice cream.  You could even get really crazy with this recipe and add in the calories from regular ice cream who knows.  

low carb brownie, intermittent fasting brownie, IIFYM brownie


Image Credit: She Knows



Chocolate brownies



  • 5 tablespoons almond flour
  • 3 tablespoons cocoa powder
  • 3 tablespoons Swerve Sweetener or other granulated erythritol
  • 1 teaspoon baking powder
  • 3 tablespoons water
  • 2 tablespoons avocado oil or melted butter
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon sugar-free chocolate chips (optional)



  1. Preheat oven to 325 degrees F and lightly grease a 6-inch oven-proof skillet (you can also use a 6-inch casserole dish).
  2. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and baking powder.
  3. Stir in the water, oil or melted butter, egg and vanilla extract until well combined.
  4. Pour batter into prepared skillet and sprinkle with chocolate chips, if using.
  5. Bake 13 to 16 minutes, or until puffed but not quite set. The brownie should jiggle a bit in the center when shaken.
  6. Remove and top with lightly sweetened whipped cream or your favorite low-carb ice cream. Serve immediately.