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.

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.

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.