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Chocolate stuffed mini-madeleines | Low-carb
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, vanilla and almond aroma.
Add the brown butter and mix before adding the almond flour / baking powder mixture.
Finally add the almond milk.
Cover the mold with oil or butter. If possible, use a non-stick mold.
Place a small amount of dough in the molds then add a chocolate square in the middle before covering with the dough.
Cook 20 Minutes.
Once out of the oven, let stand for a few minutes. If you have problems unmolding the madeleines, use a tablespoon.
Ingredients
Directions
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, vanilla and almond aroma.
Add the brown butter and mix before adding the almond flour / baking powder mixture.
Finally add the almond milk.
Cover the mold with oil or butter. If possible, use a non-stick mold.
Place a small amount of dough in the molds then add a chocolate square in the middle before covering with the dough.
Cook 20 Minutes.
Once out of the oven, let stand for a few minutes. If you have problems unmolding the madeleines, use a tablespoon.
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Blender made chocolate cream
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