Double Chocolate Madeleines
The only thing better than the fact that these madeleines are out of this world... is that they have NO ADDED SUGAR!
Ingredients & Directions
Ingredients
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2eggs large
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1⁄2 cupgranulated stevia blend or erythritol
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1⁄4 cupunsweetened cocoa powder
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1 cupgluten free baking flour
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1⁄2 tspbaking soda
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1⁄8 tspssalt
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1 tspvanilla extract
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3 tbspsbutter or coconut oil melted
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1⁄4 cupunsweetened almond milk
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80 gramsLILY'S Dark Chocolate Style chopped
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pistachios crushed
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freeze dried raspberries, crushed
Directions
Equipment Needed
oven
mixing bowl
microwave-safe bowl
parchment paper
refrigerator
1
Preheat oven to 325 F and prepare a madeleine pan with non-stick spray.
2
In a mixing bowl, beat the eggs and granulated stevia baking blend or erythritol with a hand held mixer until light and fluffy, about 2 minutes.
3
Add in the vanilla, melted butter and almond milk and mix until combined.
4
In another bowl, stir together the gluten free baking flour, cocoa powder, baking soda and salt.
5
Add the dry mixture to the wet and mix until a batter forms.
6
Spoon the batter into the madeleine molds (should fill 24 standard madeleine molds) and bake for 8-9 minutes.
7
Once cooled, melt the chocolate in a microwave safe bowl and dip each Madeleine halfway into the chocolate.
8
Place the dipped madeleine on a baking sheet lined with parchment paper and sprinkle with crushed pistachios and freeze dried raspberries.
9
Let cool at room temperature until chocolate has set or chill in the refrigerator until chocolate sets. Serve.
Recipe contributed by Peanut Butter + Chocolate.