Protein Brownie Skillet

Serves 8

1 Egg

3 Tbs Erythritol, plain

1/3 cup almond butter

1/4 cup coconut oil, melted

1 tsp Vanilla extract

1 Tbs Almond Milk, unsweetened, plain

1 Tbs Water

1 cup Almond flour

2 Tbs Cocoa Powder

2 scoops Collagen

1/4 tsp Baking Soda

1/2 tsp Cinnamon, ground

1/4 tsp salt

1/2 cup Chocolate Chips

Preheat oven to 325 degrees F.1. Whisk together egg with erythritol, melted coconut oil, almond butter, vanilla and almond milk to whisk again.

2. Stir in almond flour,  Collagen, cocoa powder, baking soda, cinnamon, and salt. Fold in half of the chocolate, leaving the other half aside.

3. Very lightly spray a 8 or 9-inch skillet with coconut oil then pour batter into the base and spread out evenly. Sprinkle the remaining chocolate chips over the top. Bake in the oven for 25 minutes on the center rack or until tooth pick inserted into the middle of the skillet comes out clean.

4.Remove skillet from the oven and allow to cook for 5 minutes before slicing and serving. 

If pan is larger, adjust recipe accordingly (a 12" pan requires a double recipe).