Flourless Chocolate Cupcakes Recipe – Easy Gluten Free, Low Carb and Keto friendly 4 Ingredient Cupcake Dessert with no flour at all!
Flourless Chocolate Cupcakes
These flourless chocolate cupcakes have only 4 ingredients and are quick and simple to prepare. All four ingredients are simply popped into a food processor and blended to create the cupcake batter. (Here are food processors on Amazon.)
The cupcakes include blanched almonds which are almonds that have had their skins remove.
You could use them straight from the bag, but I prefer to briefly toast them in a dry frying pan to add a roasted, nutty flavor to the cupcakes.
The recipe is adapted from one I found in a Claudia Roden Cookbook and they don’t actually need any topping, they are rich and chocolatey as they are. I do like to add a swirl of whipped cream for an extra decadent touch.
Flourless Chocolate Cupcakes Recipe
- 200g/7 Ounces Blanched Almonds
- 200g/7 Ounces Chocolate
- 3 Eggs
- 1/3 to 1/2 Cup Stevia or Sugar
- Preheat the oven to 180C/350F and line a 12 hole cupcake tin with cupcake liners.
- Heat a large frying pan and briefly toast the almonds until they are starting to lightly brown.
- Move the almonds to a bowl to cool.
- Once the nuts have cooled, pour them into a food processor.
- Chop the chocolate and add to the food processor.
- Crack the eggs over the nuts and chocolate.
- Add the stevia or sugar, to taste.
- Blend the ingredients together to create a dense cupcake batter.
- Once you have a smooth cupcake batter, drop 1-2 tablespoons of the batter per cupcake into the prepared cupcake tin.
- Place into the preheated oven for 20 to 25 minutes or until golden and done.
- Remove from the oven and enjoy once cooled.
Recipe Video Tutorial
Here’s the video where you can watch the easy cupcakes being prepared, step by step. Hit play below or click here to watch on YouTube.
More Gluten Free Baking Recipes
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