Preheat your oven to 350 F. Use a 8 inch skillet and grease it if needed.

In a mixing bowl, mix your dry ingredients together (almond flour, sweetener, baking powder, and xanthan gum).

In another smaller bowl, combine the peanut butter and softened butter. Then whisk an egg in one at a time until incorporated.

Fold or mix in the peanut butter mixture into the dry ingredients.

Mix in your chocolate chips, reserve a few to push directly into the top.

Pour the cookie dough into your skillet and spread it out until it's evenly spread across the pan. Add the few remaining chips to the top to decorate and press them in slightly.

Bake an 8 inch skillet for 18-20 minutes. If using mini cast irons pans Bake for about for 8-10 minutes.

Remove from the oven once the cookie is lightly browned, may still be a bit soft but the dough is set.

Serve with a scoop of low carb ice cream or serve as is.