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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

Ingredients

  • 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
    salt
  • 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

Directions

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

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