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Paleo Brownie Skillet (AIP & Gluten Free)

  • Yield: 6-8 servings 1x


  • 2/3 cup tigernut flour (see above for substitutions)
  • 1/3 cup tapioca flour
  • 2 tbsp cocoa powder (sub carob for AIP)
  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil (plus extra for greasing the pan)
  • 1 tbsp dairy free chocolate chips (plus extra for topping… sub this recipe for AIP )
  • 1/4 tsp baking soda
  • FOR THE GELATIN EGG (sub 1 regular egg)
  • 1/4 cup water
  • 1 tbsp gelatin (do not sub collagen)
  • Dairy free ice cream of AIP ice cream
  • Melted chocolate or carob chips


  1. Preheat the oven to 400 F and grease a 6″ skillet (like this ) or a baking pan with coconut oil
  2. Sift the two flours together until well combined. Mix in the remainder of the ingredients (reserving the egg/gelatin egg) and combine
  3. For the gelatin egg (sub 1 regular egg if tolerated) place a small pot on the stove with 1/4 cup of water and lightly sprinkle in the 1 tbsp of gelatin. You don’t want any clumps. Allow the gelatin to bloom for 2-3 minutes.
  4. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Don’t let it burn!
  5. Remove the mixture from the stove and use a whisk or immersion blender to vigorously whisk the mixture until it’s frothy.
  6. Add the gelatin egg (or regular egg) to the batter and stir together immediately.
  7. Pour the brownie into a well greased 6″ skillet/pan and smooth it out with the top of a spoon. Top for a few extra chocolate chips.
  8. Bake for 15-18 minutes or until baked through. The brownie will be soft and gooey.
  9. Top with optional toppings, or serve by itself. Remember to be careful with the hot skillet!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 128
  • Fat: 5.9g
  • Carbohydrates: 11.4g
  • Fiber: 1g
  • Protein: 1.7g