Low Carb High Protein Skillet Cookie


  • 1/2 C (112g) Light Butter I used Land O’ Lakes with canola
  • 2 tsp (8g) Rainbow Sprinkles optional
  • 3/4 C (84g) Blanched Almond Flour
  • 3 scoops (84g) Birthday Cake Protein Powder I used Bowmar Nutrition PBC
    Low Carb High Protein Skillet Cookie


  1. Preheat oven to 350F and spray a 6.5” cast iron skillet or oven safe pan that’s similar in size with a bit of nonstick cooking spray.
  2. Mix the flour and protein powder together before adding the butter. If you’re using real butter or really cold light butter, you’ll want to soften it first for easier mixing.
  3. Fold in additional sprinkles if you’d like.
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  6. Get full recipe >> CLICK HERE

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