Preheat oven to 350 F, and grease or oil a 6 to 8 inch cast iron skillet.
in a stand mixer or large bowl with electric hander mixer, add peanut butter, butter, and low carb confectioner’s sweetener. Mix together thoroughly.
Add egg and mix together. Add coconut flour, baking powder, xanthan gum and mix together well. Scrapes sides and mix thoroughly until smooth.
Remove from stand mixer and fold in sugar-free chocolate chips.
Add cookie dough to prepared skillet and spread and press into the skillet evenly.
Bake for 16 to 20 mins, or until the top of skillet cookie starts browning. Remove from oven and cool completely for at least 25 minutes or longer, as they will be too soft to slice or remove until cooled.
Once cooled and firm, slice into 8 pie-shaped slices and serve. *Can also serve with a tiny ¼ scoop of low carb ice cream or a dollop of whipped cream if desired.
*all nutritional data are estimates based on the products I used*Yield: 8 slices, serving size: 1 slice, Amounts per serving- Net Carbs per serving: 6g