Bake these Flourless Fudgy Mini Chocolate Almond Cakes when you just want a taste! They’re decadently delicious, and gluten-free.
These flourless mini chocolate almond cakes are my kind of dessert. They’re not too sweet, they’re chocolate, and they’re just enough to satisfy.
When we were in France and Italy last month, I hardly ate any desserts at all. Oh sure, Denis will remind me that I had gelato three times and apple strudel twice, and then there was that amazing Chocolate and Pistachio Mousse with Vanilla Bourbon, but for the most part, I didn’t indulge. In Italy, it was common to have cakes and tortes served for breakfast, but I usually chose the granola and fruit when it was available.
White sugar is rare in my diet now. In fact, we joke that our resident hummingbird consumes far more white sugar than we do. I find sugar-sweetened desserts just too sweet and tend to seek healthier options like this flourless fudgy mini chocolate almond cake.
Dessert in our home is usually (a) nothing (b) fresh berries or (c) a fruit crisp unless we’re having friends or family for dinner. Then I usually try to make something that caters to all special diets, so it’s often gluten-free and more often than not, it involves chocolate!
These mini chocolate cakes have become a favourite dessert, as I can serve them plain, with fresh berries, or go all out and load them up with whipped cream or ice cream. They’re dense and deliciously fudgy. They freeze well, too.
I’m not kidding myself that just because this recipe uses honey instead of granulated sugar it’s a healthy dish to eat every day. It’s also made with chocolate chips which contain sugar, but for an occasional treat, it’s a better choice. So, if you’re seeking a gluten-free dessert and you’re a chocolate lover like I am, I think you’ll love these Flourless Fudgy Mini Chocolate Almond Cakes.
Flourless Fudgy Mini Chocolate Almond Cakes
- 1 cup almond flour
- 6 tbsp butter, or coconut oil
- 6 tbsp honey
- 2/3 cup semi-sweet chocolate chips
- 2 eggs
- 1/2 tsp cinnamon
- pinch of sea salt
- Heat oven to 350°F.
- In a small saucepan over medium heat, melt chocolate. Stir in butter and honey until well combined.
- In a large bowl, whisk the eggs until frothy. Gradually incorporate the almond flour, cinnamon and sea salt, then add the chocolate mixture and stir to combine.
- Use butter or coconut oil to grease eight 3-inch diameter ramekins.
- Divide batter evenly between the ramekins. Bake for 20 -25 minutes or until toothpick comes out nearly clean.
- Cool completely, then serve with a light dusting of powdered sugar, or berries, or whipped cream.
Kitchen Tools I used to make this these Flourless Fudgy Mini Chocolate Almond Cakes
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This recipe was inspired by A Couple Cooks. I adapted it slightly from the original.