Heat the butter over medium-low heat in an 8” cast iron skillet. Once melted stir in the egg, vanilla, erythritol.
Once combined stir in the almond flour, sea salt, and baking powder along with the sprinkles. Use the spatula to smooth out the top.
Transfer the skillet to the oven and bake for 30-35 minutes until the edges are set and a toothpick inserted into the center comes out semi-clean. Cool completely.
In a medium bowl beat the butter with an electric hand mixer on high speed until light and fluffy. Add in the powdered erythritol and vanilla and beat until combined. If the frosting is too thick, thin with heavy cream 1 tablespoon at a time until your desired consistency is reached. Transfer to a piping bag fitted with a star attachment.
Decorate the cookie to your specifications then sprinkle with additional sprinkles. Slice and serve.
Nutrition
Nutrition Facts
Keto Confetti Skillet Cookie
Amount Per Serving
Calories 222Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 51mg17%
Sodium 94mg4%
Potassium 23mg1%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 354IU7%
Calcium 46mg5%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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