Flourless Chocolate Cupcakes are a quick and easy paleo dessert made without almond flour. The base of this healthy cupcake recipe is whole almonds, and you only need a handful of other ingredients to throw these together. In addition to almonds, this recipe calls for chocolate, eggs, honey, oil, vanilla, and salt
We love making Flourless Chocolate Cupcakes for birthdays and other celebrations. They will wow your guests whether they’re gluten-free or able to eat anything under the sun. My husband, who has no food restrictions at all loves this Flourless Chocolate Cupcake recipe. These cupcakes are rich and dark and totally addictive when smothered in my dairy-free Paleo Chocolate Frosting.
My husband is really benefiting from all of my cupcake creations. He especially loves the Vegan Chocolate Cupcakes in my second book, Gluten-Free Cupcakes. I love them too because they’re not only incredibly chocolatey and delicious, they’re super easy to make. I love the challenge of making the easiest paleo recipes in the world, and so appreciate all of the feedback I’ve been getting from fans that my recipes can be whipped up without any fuss!
I think you’ll love these Flourless Chocolate Cupcakes. They’re perfect when you’re in a pinch and have run out of almond flour since they’re made with whole almonds!
Flourless Chocolate Cupcakes
Ingredients
- 1½ cups chocolate chips
- ½ cup almonds
- 3 large eggs
- ¼ cup grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 1 tablespoon vanilla extract
- ⅛ teaspoon celtic sea salt
Instructions
- Place chocolate and almonds in a food processor
- Grind until the consistency of coarse sand
- Pulse in eggs, grapeseed oil, and agave
- Pulse in vanilla and salt
- Spoon batter into a paper lined muffin pan
- Bake at 350°F for 12-15 minutes
- Cool and frost with Chocolate Frosting
- Serve
Equipment
For those of you that are on a nut-free diet, here are some of my nut-free paleo recipes:
Kirsten Joy says
Elana, I’ve been making this recipe since you first published it. Absolutely love it! Recently had a friend request that I make these for her bridal shower. My kids are getting older now, but when I first discovered your website around 2008 they were small and I was super overwhelmed trying to navigate allergies and sugar intolerance. You taught me to make cashew milk long before stores carried it. So here I am making these cupcakes for the 100th time (?) and feeling so thankful for all you taught me then and all you’re still offering the world. Sappy for a Friday morning, but thank you!!!
Elana says
Kirsten, I am feeling very sentimental about your comment! Thank you ❤️
Nu says
Can I use cashew instead of almond? Coconut oil for grape seed oil or palm shortening? Thanks!
Elana says
Nu, I haven’t tried that so not sure :-)
Dale Engelberg says
For a challenge I believe you said you’re addressing, decrease or eliminate sugar- in any form. I have to skip all your rich, fudgy (my fav) chocolate recipes when they’re made of chocolate chips. Same for dates as the sweetener. (I skip coconut flour because of the taste.) this challenge applies to all recipes.
Elana says
Hi Dale, here’s a link to my Keto Recipes page for you:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
sara says
I was wondering if almond butter would work? Just add the chocolate chunks to the butter and continue the recipe. Thank you.
Elana says
Hi Sara, I haven’t tried that so not sure. If you do, please let us know how it goes.