Description
Mini Gluten-Free Almond Caramel Cakes are the perfect sweet indulgence that combines rich caramel flavors with a nutty almond crunch. These bite-sized delights are easy to make and irresistible, whether for special occasions or just because. With a golden exterior and moist interior, they’ll leave your friends and family begging for more. Enjoy them warm with a drizzle of caramel sauce and toasted almonds for an extra touch of decadence.
Ingredients
Scale
- 1 ½ cups almond flour
- ¾ cup packed brown sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup caramel sauce (store-bought or homemade)
- ¼ cup sliced almonds (toasted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, cream together softened butter and brown sugar until fluffy.
- Beat in eggs one at a time along with vanilla extract until smooth.
- Gradually fold in the dry ingredients until just combined.
- Spoon the batter into the muffin cups about two-thirds full.
- Bake for 15-20 minutes or until golden brown; check doneness with a toothpick.
- Allow to cool slightly before drizzling with caramel sauce and topping with toasted almonds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (40g)
- Calories: 170
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg