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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


  • 2
    eggs large
  • 1⁄2 cup
    granulated stevia blend or erythritol
  • 1⁄4 cup
    unsweetened cocoa powder
  • 1 cup
    gluten free baking flour
  • 1⁄2 tsp
    baking soda
  • 1⁄8 tsps
  • 1 tsp
    vanilla extract
  • 3 tbsps
    butter or coconut oil melted
  • 1⁄4 cup
    unsweetened almond milk
  • 80 grams
    LILY'S Dark Chocolate Style chopped
  • pistachios crushed
  • freeze dried raspberries, crushed


Equipment Needed 
oven oven
 mixing bowl mixing bowl
 microwave-safe bowl microwave-safe bowl
 parchment paper parchment paper
 refrigerator refrigerator

Preheat oven to 325 F and prepare a madeleine pan with non-stick spray.


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.


Add in the vanilla, melted butter and almond milk and mix until combined.


In another bowl, stir together the gluten free baking flour, cocoa powder, baking soda and salt.


Add the dry mixture to the wet and mix until a batter forms.


Spoon the batter into the madeleine molds (should fill 24 standard madeleine molds) and bake for 8-9 minutes.


Once cooled, melt the chocolate in a microwave safe bowl and dip each Madeleine halfway into the chocolate.


Place the dipped madeleine on a baking sheet lined with parchment paper and sprinkle with crushed pistachios and freeze dried raspberries.


Let cool at room temperature until chocolate has set or chill in the refrigerator until chocolate sets. Serve.

Recipe contributed by Peanut Butter + Chocolate.

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