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 - â…› teaspoon
- Optional: Powdered sugar - 2 tablespoons
- Optional: Strawberries - 6-12 medium
Low FODMAP notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Dark chocolate: According to Monash University, dark chocolate is low FODMAP in servings of up to 30 grams. If dark chocolate contains milk, larger servings may contain higher amounts of the FODMAP lactose. Enjoy Life Dark Chocolate Morsels are a lactose-free option and were previously laboratory-tested and certified low FODMAP by the FODMAP Friendly Food Program. While they no longer participate in the program, the ingredient list has remained the same.
Butter contains negligible carbohydrates (FODMAPs). It is a naturally low-lactose dairy product.
Granulated sugar (or white sugar) is low FODMAP in servings up to ¼ cup or 50 grams.
Vanilla extract (vanilla essence) is low FODMAP at 1 tablespoon (20 ml) per serving according to Monash.
Powdered sugar (also known as icing or confectioners sugar) is low FODMAP in servings of 1 tablespoon or 16 grams.
Strawberries are low FODMAP in a serving of 5 medium berries or about 65 grams. Larger servings can contain moderate to high amounts of excess fructose. FYI: strawberries were once considered FODMAP-free but have since been retested and reclassified by Monash University.
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 warm, dusted with optional powdered sugar and topped with strawberry slices. Or (my favorite!) cool the mini cakes completely, then 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. Yum!
Recipe
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.Â
Ingredients
- â…” 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
- â…› 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.Â
- 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.Â
- 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.Â
Notes
Low FODMAP Serving: One serving (1 mini torte) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Shaina says
I don’t have a microwave! Can I melt on the stovetop?
Em Schwartz, MS, RDN says
Hi Shaina, Yes, you can melt the chocolate on the stovetop. -Emily
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?
Kathy Makus says
Mags, honey won't work if you're looking for a low-FODMAP dessert. Maple syrup would add liquid, which would probably create a problem in this recipe, since there's no added liquid you could reduce to compensate. Maple sugar would be an option for you. Just reduce the quantity slightly, since maple sugar is sweeter than white or brown sugar.
p.s. I got FODMAP information from the Monash University website and maple sugar information from the WebMD website. The added liquid comment is from my own experience.
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!