Skillet Keto Blondie

Preheat oven to 350 degrees F. Grease an 8-inch cast iron skillet with oil of choice; set aside.

In a small bowl whisk together erythritol, coconut flour, and salt. Set aside.

In a second larger bowl, whisk together eggs, almond butter, melted cacao butter, stevia, and extracts.

Stir in the dry dry ingredients and mix until combined. Fold in coconut and chocolate chunks.

Transfer the batter to the prepared skillet and spread in an even layer.

Bake for 20 minutes, until lightly golden brown. Allow to cool for 10-15 minutes prior to serving. Best stored in the fridge in a zip top bag.