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Brookie Skillet 🤎

Updated: Jun 6, 2021


1/4 cup coconut oil (52.25g)

2 flax eggs: 2 tbs flax meal + 6 tbs water (16g + 70g)

1/3 cup oat milk (80g)

1 tsp vanilla (4.2g)

1/2 cup blanched almond flour (56g)

1/2 cup tiger nut flour (56g)

2/3 cup raw cocoa powder (53.33g)

1/2 tsp baking soda (2.4g)

1/4 tsp salt (1.4g)

1 1/2 tsp monk fruit powder (2.1g)

1 tbs Psyllium husk (5g)

1 evolved keto chocolate bar


  1. Preheat your oven to 375° F and lightly grease a 9” or 10” cast iron skillet with coconut oil

  2. Prepare flax eggs by adding water to flax meal and letting sit for about 10 minutes

  3. Melt the coconut oil in a stainless steal or glass cup on low heat for about 5 minutes

  4. In a separate bowl mix the dry ingredients

  5. Mix in wet ingredients with flax meal then mix in coconut oil

  6. Add dry ingredients to wet ingredients and mix well

  7. Chop chocolate bar then fold in chocolate chunks but save some for the topping

  8. Pour batter into skillet and spread evenly, wherever you see an empty space add a chocolate chunk!

  9. Put skillet in oven for 19-22 minutes, check with fork

  10. Let cool for 20 minutes and enjoy! Add your favorite dairy free ice cream or whipped coconut cream!

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