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Chocolate mini-madeleine

Yields12 Servings

 100 g almond flour
 40 g butter
 16 g stevia
 5 g baking powder
 50 ml almond milk
 1 egg
 ½ tsp vanilla extract
 ½ tsp almond aroma
 4 tsp unsweetened cocoa powder
 Baking spray or butter for the mold
 Mini-madeleine mold

Heat the oven to 160-170 ° C


In a saucepan, prepare a brown butter.
To prevent the butter from continuing to cook, put it in a cold container to stop the cooking.


In a bowl, combine the egg, stevia, cocoa powder, vanilla and almond aroma.


Add the brown butter and mix before adding the almond flour / baking powder mixture.


Finally add the almond milk.


Let stand 5 Minutes[/ cooked-timer] while the almond flour soaks up the liquid.


Cover the mold with oil or butter. If possible, use a non-stick mold.
Fill the mold with the preparation.


Cook 20 Minutes.
Once out of the oven, let stand for a few minutes. If you have problems unmolding the madeleines, use a tablespoon.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 90
% Daily Value *
Total Fat 7.8g12%
Net Carbohydrate 1g1%

Dietary Fiber 1g4%
Sugars 0.4g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.