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Choc almond mini logs

Choc almond mini logs

Total Time
35 min
20 min
15 min


Reduced fat oil spread

85 g

Almond meal

¾ cup(s), (90g)

Icing sugar

60 g

Plain flour

cup(s), (50g)

Cocoa powder

2 tbs

Baking powder

½ tsp

Egg white

4 medium

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Flaked almonds

1 tbs

Dark chocolate

10 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 12-hole silicone mini loaf tray with oil.
  2. Place spread in a microwave-safe bowl and microwave on High (100%) for 30 seconds or until melted. Set aside to cool.
  3. Put almond meal in a large mixing bowl. Sift over 55g icing sugar, flour, cocoa powder and baking powder, stir to combine. Lightly whisk egg whites in a separate bowl, until just starting to foam. Add egg whites, cooled spread and yoghurt to the dry ingredients and whisk to combine. Spoon the mixture into the prepared tray, scatter over flaked almonds and bake for 15 minutes, or until a skewer inserted into the centre comes out clean. Let stand in tray for 5 minutes before transferring to a wire rack to cool.
  4. Dust loaves with remaining 5g icing sugar. Place chocolate in a microwave-safe bowl and microwave on High (100%) in 20 seconds bursts, stirring between each one, until melted. Drizzle over loaves and serve.


TIP: The choc almond loaves will keep in an airtight container for up to 3 days.