Is there anything better than a skillet baked good with an overflowing amount of toppings? If you know me, you know I LOVE toppings. On my smoothies, yogurt, oatmeal, pizza, toast, baked goods, you name it. Toppings may quite possibly be my favorite part of any dish. The best part about them is that they’re so interchangeable too. I used pretzels, chocolate chips, chocolate espresso almonds and pecans for this recipe, but you could easily replace them with walnuts, cashews, dried berries, or any nut or seed you like really! I also love substitutions, so there’s quite some beauty in that. Ok, enough about my love for food. Let’s get down to business.


Prep Time: 50 minutes

Serves: 9

1 c paleo baking flour mix
1 c coconut sugar
1/4 c melted and cooled coconut oil
1/4 c unsweetened applesauce
1/4 tsp salt
1/4 tsp cinnamon
1 tsp vanilla extract
3/4 c cacao powder
3 large eggs
1/3 c chocolate chips
1/3 c chopped pecans
1/4 c broken pretzels
1/4 c chocolate espresso almonds

Preheat oven to 350°F and grease your small cast iron skillet. Add coconut oil, applesauce, coconut sugar, salt, cinnamon and vanilla extract to a large bowl and mix until evenly blended. Add cacao powder and mix well. Add eggs, one at a time, blending well after each addition. Add paleo baking flour mix, chocolate chips, pretzels and nuts. Mix until evenly blended. Pour batter into prepared pan and bake for 35 minutes or until sides start to pull away from pan. Remove from oven and cool completely in pan on wire rack.


Posted by

Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, recipe developer, mama, and busy bee located in the suburbs of Dallas, TX. I’m here to share my wellness journey with you by creating delicious recipes and sharing tips to simplify ‘healthy’. Welcome to my blog.


Leave a Reply