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The Holy Grail of Low Carb Brownies!

So many things went right in this recipe, it’s a wonder people eat “normal” brownies at all! Cast iron skillet brownies are easy to make and will give you both crispy edges and a delicious softer center! We finally broke in our small cast iron skillet that’s perfect for desserts like these. Our skillet is about 6 inches in diameter and can produce desserts to feed 4-8 people, depending on the sweet tooth ;). Read about how to season and clean your cast iron skillet so make it last forever.

To make this recipe even better, the TOTAL net carb count for a giant brownie is 12g of carbs! Split that between 4 hungry people and each would eat only 3g of carbs! Split it with even more friends and family and you’re all staying in ketosis just fine.

Erythritol, a sugar alcohol that is not digested by human bodies, was a miracle for us, so we use it quite frequently in baking. It’s low carb, low calorie and has a glycemic index of 0 so it does not spike blood sugar and does not cause an insulin response. It also doesn’t cause tooth decay like sugar does! A sugar alcohol that doesn’t sit well for us, however, is maltitol, so we try to avoid it. It’s commonly found in sugar-free syrups and Atkins bars. Then again, some people report no problems so it all depends on the body eating it.

In this recipe, we used a smaller amount of erythritol than we would’ve sugar. And because it is only 70% as sweet as sugar, this seemed counter-intuitive; shouldn’t we be adding more? We thought that after so long in ketosis, our tastebuds and bodies should be desensitized to very sweet foods. A normal recipe would call for ⅔ cup sugar for about 4 people. We only added ⅓ cup, and at 70% the sweetness, that’s a lot less! We tested it, and the brownies turned out amazing. They were still sweet, but the rest of the flavors were able to shine through! The cocoa, the nuts, the peanut butter and vanilla were all noted!

The consistency was dense, moist and super filling. You can substitute walnuts for any nuts; chopped hazelnuts would make this recipe taste a little like Nutella! If you don’t have a cast iron skillet, try doubling this recipe and pouring it into your regular brownie pan or baking dish.

Try this recipe, we guarantee they’ll be the best low carb skillet brownies you’ve ever tasted! Check out those macros, they’re unbelievable!

A note on safety: cast iron skillets get HOT! That includes their handles, which are the same material as the entire skillet. Use an oven mitt to handle this pan whenever it comes out of the oven. Use an oven mitt even after it’s been cooling for a long time. They retain heat very well, and will take a long time to cool off. Safety first!

Let’s make some skillet brownies!

Low Carb Sugar Free Skillet Brownies with graphic

Low Carb Skillet Brownies
Low Carb Skillet Brownies
Votes: 113
Rating: 4.32
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 333 Calories
• 31g of Fat
• 6g of Protein
• 3g of Carbs
Servings Prep Time Cook Time
4 servings 15 minutes 30 minutes
Servings Prep Time Cook Time
4 servings 15 minutes 30 minutes
Low Carb Skillet Brownies
Low Carb Skillet Brownies
Votes: 113
Rating: 4.32
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 333 Calories
• 31g of Fat
• 6g of Protein
• 3g of Carbs
Servings Prep Time Cook Time
4 servings 15 minutes 30 minutes
Servings Prep Time Cook Time
4 servings 15 minutes 30 minutes
Servings: servings
Ingredients
Brownies
Peanut Butter Drizzle
Instructions
  1. Preheat your oven to 350F.
  2. Melt your butter on a small pan and let erythritol, or your choice of granulated sweetener dissolve it in. This takes a little longer than regular sugar, about 5 minutes.
  3. Pour the butter and erythritol into a mixing bowl and add your cocoa powder, salt and vanilla extract.
  4. Add in an egg and beat until thoroughly combined.
  5. Add almond flour and baking powder to help the brownie rise a bit.
  6. This step is optional: fold in your choice of nuts or add-ins. We added chopped walnuts for that classic brownie taste.
  7. Pour your brownie batter into a 6 inch cast iron skillet.
  8. Optional peanut butter drizzle: melt a tablespoon of butter and a tablespoon of peanut butter in the microwave or a small pan. You have a choice of baking the brownie with this drizzle, or adding it after baking. We added it before, but think it’ll look a little better if added after.
  9. Place the skillet brownie into the oven and bake for about 30 minutes. The top will be set but slightly jiggly. Do not over-bake, the brownie will continue cooking even out of the oven (cast iron skillets retain heat very well).
  10. If you haven’t already, add your peanut butter drizzle. You can also top it off with whipped cream or sugar-free chocolate syrup.
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!

You’ll love our Keto in Five cookbooks!

We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five and Dinner in Five.

Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!

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About the Author:

Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.

54 Comments

  1. Taleisha March 24, 2017 at 6:59 pm - Reply

    Is it possible to substitute the butter with coconut oil and still get a nice chewy brownie? I used coconut in my regular brownies and boy does it enhance the taste!

    • Vicky March 26, 2017 at 10:39 am - Reply

      We use coconut oil in place of butter all the time! I think it would work well in our Skillet Brownie recipe 🙂

  2. Juliet March 23, 2017 at 4:06 pm - Reply

    If using Pyure sweetener, how much do you suppose I should use? I have a lot that I need to use so I hate to buy something else. Thanks!

    • Vicky March 24, 2017 at 12:14 pm - Reply

      Are you talking about their pure stevia or one of their blends? It would depend on the ingredients of the Pyure you’re using.

      • Juliet March 24, 2017 at 12:21 pm - Reply

        I believe so, what I have is the granulated Pyure. The website shows the following ingredients: Organic Erythritol, Organic Reb A (Stevia Extract), Natural Flavor.

        • Vicky March 24, 2017 at 3:45 pm

          That’s great – I think that’s the best one actually. Feel free to use the same amount of it as I used erythritol 🙂

  3. Eric March 23, 2017 at 2:49 am - Reply

    Can i make this in a oven or pie dish instaid

    • Vicky March 23, 2017 at 10:25 am - Reply

      Yes, that would be just fine! Just make sure to monitor it while it’s baking. A cast iron skillet can cook the brownies a bit faster as it heats up quite well and retains the heat even after removing from the oven.

  4. Aisha March 21, 2017 at 7:55 am - Reply

    Yikes, this was a bust for me. Subbed coconut flour for the almond flour..not sure if that made the drastic difference, but at 12 minutes of baking time at 350, it was a super light dry crumbly mess. Like very light dusty sand when I picked it up. coupled with the minty cough medicine taste left in my mouth from the erythritol, a definite no go for me. Glad I found it to try though so I can see what works and what doesnt work–on to the next low carb brownie recipe!

    • Vicky March 21, 2017 at 11:18 am - Reply

      Coconut flour is not a substitute for almond flour whatsoever. It soaks up all the moisture and leaves the crumbly mess you experienced. You won’t find a brownie recipe that uses only coconut flour for that reason.

  5. KRSullivan March 13, 2017 at 9:11 pm - Reply

    Made this to help my feverish sweet tooth as I transitioned to keto. This is perfect! Rich in flavor and a great texture. A favorite!

    • Vicky March 14, 2017 at 1:27 pm - Reply

      Yay! We’ve got a sweet tooth too and these brownies definitely help 🙂

  6. Lois January 31, 2017 at 1:23 pm - Reply

    Followed recipe exactly except no nuts but it came out pasty not liquid

    • Vicky February 1, 2017 at 8:52 am - Reply

      It’s not supposed to be liquid! More like a soft fudge that bakes wonderfully.

  7. Alex November 27, 2016 at 8:29 am - Reply

    What size egg do you use for this? I think your eggs are a little smaller than ours I only had z large egg handy so used that but I think it might have been the reSin they are so soft and crumbly. They taste good but very soft and very crumbly.

    • Vicky November 28, 2016 at 7:49 am - Reply

      We usually use large eggs. Make sure to let the brownies cool after baking to set. Most low carb baked goods need to set because of the lack of gluten protein which adds structure!

  8. Liv September 17, 2016 at 12:35 pm - Reply

    Made these brownies the other day but subbed the erythritol with xylitol because I had so much of it.

    They came out so well! Thanks so much. This recipe saved me lol.

    • Vicky September 22, 2016 at 2:18 pm - Reply

      Yay, that’s great!

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