These single-serving Low FODMAP Flourless Chocolate Cakes are deliciously decadent and made with just 6 ingredients. Serve them with fresh strawberries and a sprinkle of powdered sugar for a little extra pizzazz.
The idea for this recipe started when I wanted to turn a flourless chocolate cake into single-servings for a “date-night-in” with my husband.
Flourless tortes are rich, fudgy, cake-like desserts made with a base of chocolate, butter, eggs, and sugar. Because they are not wheat-based like classic chocolate cake, flourless tortes tend to be lower in FODMAPs.
They also usually call for a spring-form pan, which I don’t currently own. So, I wanted to create a low FODMAP recipe that was reminiscent of a flourless torte using a muffin tin instead.
The result: yummy, pre-portioned chocolate tortes made with just 6 ingredients in about 30 minutes. They have a brownie-like outside and a fudgy cake-like inside.
I think these treats are best chilled overnight (or at least until they’re cold), but they can be served warm. They also freeze well. Just thaw in the fridge before enjoying.
When I want to feel extra, I dust them with a little powdered sugar and serve with strawberry slices. Yum!
Shopping list
Add the following ingredients to your shopping list to make one batch (12 servings) of these low FODMAP treats:
- Dark chocolate chips (I like Enjoy Life Dark Chocolate chips) – ⅔ cup (about ½ a bag)
- Butter, unsalted – ½ cup (1 stick)
- Sugar – ½ cup
- Eggs – 4 large
- Vanilla extract – ½ teaspoon
- Salt – ⅛ teaspoon
- Optional: Powdered sugar – 2 tablespoons
- Optional: Strawberries – 6-12 medium
Low FODMAP notes
In this section, I share FODMAP info for some key ingredients. Please refer to the Monash FODMAP app and the FODMAP Friendly app for more information.
In this recipe, I used:
Enjoy Life Dark Chocolate Chips have been laboratory-tested and are certified low FODMAP by the FODMAP Friendly Food Program. You can find Enjoy Life in many US supermarkets, usually in the “natural” or “health” foods section, as well as online.
However, if you can’t find Enjoy life, generic dark chocolate chips could work:
Dark chocolate: A low FODMAP serving of generic 85% dark chocolate is 20 grams or 2 large squares.
Instructions
Step 1: Preheat the oven to 375°F. Coat a regular-sized muffin tin with nonstick cooking spray.
Step 2: Place dark chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds. Stir. Continue to microwave in 10-second increments, stirring in between, until chocolate is melted and smooth. The chocolate took a total of 1 minute to melt in my microwave.
Step 3: Add sugar to the melted chocolate and stir until well-mixed. Let cool for 2-3 minutes. Cooling prevents the eggs from cooking when added in the next step.
Step 4: After a couple of minutes of cooling, add the beaten eggs, vanilla, and salt. Whisk until mixture slightly thickens and turns smooth and glossy.
Step 5: Divide the mixture evenly into the prepared muffin tins. The batter filled my muffin tin cups about halfway full.
Step 6: Bake for 18 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. The cakes will expand in the oven and then condense as they cool. Let the mini cakes cool for about 10 minutes before removing them from the muffin tin to a plate or sealable container.
Serve: Serve warm dusted with optional powdered sugar and strawberry slices. Or, (my favorite!) cool the mini cakes completely, place them in an airtight container, and refrigerate until cold. I like to chill them overnight. Serve chilled with the sprinkle of optional powdered sugar and strawberry slices. Yum!
Low FODMAP Flourless Chocolate Mini Cakes
- Total Time: 35 minutes
- Yield: 12 1x
Description
Low FODMAP Flourless Chocolate Mini Cakes – deliciously decadent sweet treats that are pre-portioned and made with just 6 simple ingredients.
Ingredients
- ⅔ cup (114 grams) dark chocolate chips (I use Enjoy Life Dark Chocolate Chips)
- ½ cup unsalted butter, sliced into 1 tablespoon pieces
- ½ cup granulated sugar
- 4 large eggs, beaten
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Optional
- 2 tablespoons powdered sugar
- 6–12 medium strawberries, sliced
Instructions
- Preheat the oven to 375°F. Coat a regular-sized muffin tin with nonstick cooking spray.
- Place dark chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds. Stir. Continue to microwave in 10-second increments, stirring in between, until chocolate is melted and smooth. This took a total of 1 minute in my microwave.
- Add sugar to the melted chocolate and stir until well-mixed. Let cool for 2-3 minutes. Cooling prevents the eggs from cooking when they are added in the next step.
- After a couple of minutes of cooling, stir in the beaten eggs, vanilla, and salt. Whisk until mixture slightly thickens and turns smooth and glossy.
- Divide the mixture evenly into the prepared muffin tins. The batter filled my muffin tin cups about halfway full.
- Bake for 18 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. The cakes will expand in the oven and then condense as they cool. Let the mini cakes cool for about 10 minutes before removing them from the muffin tin to a plate or sealable container.
- Serve warm dusted with optional powdered sugar and strawberry slices. Or, (my favorite!) cool the mini cakes completely, place them in an airtight container, and refrigerate until cold. I like to chill them overnight. Serve chilled with a sprinkle of optional powdered sugar and strawberry slices.
Storage: Cool mini cakes to room temperature. Refrigerate in a sealed container for 2-3 days. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator and dust with optional powdered sugar right before serving.
Notes
Low FODMAP Serving Size: One serving of this recipe (1 mini cake) uses low FODMAP amounts of ingredients. For more low FODMAP info on ingredients, I recommend checking out the Monash FODMAP app.
Enjoy Life Dark Chocolate Chips: I used Enjoy Life Dark Chocolate Chips in this recipe. They are certified low FODMAP by the FODMAP Friendly Food Program. You can find Enjoy Life in many US supermarkets, usually in the “natural” or “health” foods section, or online.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: low FODMAP torte, low FODMAP flourless torte, low FODMAP dessert, date night, gluten-free
Cheryl says
So happy I found this site and recipe! I have a big sweet tooth, and these hit the spot. They were easy to make. Thank you!
★★★★★
Mags says
Could these be made with maple syrup or honey instead of sugar?
Sarah says
Hi, I tried this recipe today and unfortunately they just fell apart when removing from the tin. I dont know why as I am sure I followed the recipe to the letter! 😞
Did anyone else have a similar problem?
★★
Em Schwartz, MS, RDN says
Oh no! I’m sorry to hear that happened, Sarah. Other than “sinking” (flourless tortes/cakes tend to do this after cooling), I have not had a similar experience in the handful of times I’ve made this recipe. So, I’m not 100% sure what happened. With that said, I’m happy to help troubleshoot. To give me a better idea, did you happen to make any ingredient substitutions? Do you remember which chocolate chips you used? Were the muffin pan cups well-greased? -Em
Sara says
This sounds really good! I noticed something in the directions though. In step two, it says to put the chocolate and butter in the microwave for 30 seconds, and then 30 seconds after until it’s melted. I think you mean 30 seconds, then 10 seconds until melted (stirring in between). That’s how I’ve always seen it written before, so you don’t accidentally burn the chocolate. I think I’ll have to make these pretty soon though! And look forward to strawberries being in season so I can have them with this too
Em Schwartz, MS, RDN says
Hi Sara, I referred back to my testing notes and you are correct – it should read 10-second increments. Thanks for catching that typo! Best, -Em
Zoe W says
Could you use ghee instead of butter? I am trying to avoid dairy because it seems to trigger my SIBO symptoms, but I’d really like to try this recipe! Thanks!