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prep time
1 h 25 min
cook time
20 min
ready time
1 h 45 min
Keto French Madeleines
Not a baker? Don’t worry. With Carb Manager, you can make French Keto recipes as easy as pie. This recipe isn’t for pie though. It’s for Keto madeleines. These yummy bite-sized treats are great for adults and kids. These madeleines are made with healthy ingredient alternatives, which is why anyone can enjoy them, Keto or not. You’ll taste sweet and spongy cake with hints of vanilla and real lemon. For storage, wrap the cakes on a plate in plastic wrap, then keep them in your refrigerator.
What are Keto madeleines?
French Keto madeleines are small sponge cakes that are similar to little tea cakes. They are typically flavored with vanilla and a little lemon, and that’s about it. They’re usually dusted with powdered sugar too. Traditional madeleines will be shaped like shells and made with a special pan. Technically speaking, you could make them just the same in a mini-cupcake tray.
Tools you’ll need
If you have one, you could make traditional Keto madeleines in a shell-shaped pan used specifically for madeleines. If you don’t want to use pan spray, use extra butter to grease your pan. Otherwise, use a mini-cupcake tray. You won’t need liners. You’ll also need a stand mixer and at least two extra clean bowls.
How to enjoy madeleines
On the Keto diet, French madeleines make the perfect treat for someone with a mild to a strong sweet tooth. Have one fresh and warm out of the oven as a dessert, or enjoy it with some Keto butter coffee. If you like the sweeter things in life, you can dust cooled cakes with extra powdered erythritol.
Net Carbs
1.3 g
Fiber
1.6 g
Total Carbs
6.6 g
Protein
2.9 g
Fats
8.9 g
104 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, unsalted
4 tbsp
Vanilla extract
1 tsp
Lemon Peel Or Zest Raw
1 tsp
Raw egg
2 large
Powdered Erythritol (Icing Sugar)
4 tbsp
Almond flour
0.5 cup
Coconut flour
0.25 cup
Baking powder
0.5 tsp
Salt
0.13 tsp
Recipe Steps
steps 5
1 h 45 min
Step 1
Start by melting butter in your microwave or on the stove, then add the melted butter to a new bowl to cool down. Stir vanilla extract and fresh lemon zest into the butter. Leave the bowl aside for later so it can cool down.Step 2
Next, begin whipping whole raw eggs in a stand mixer until they turn pale yellow, foamy, and begin growing in size. Sprinkle powdered erythritol into the eggs while you have the mixer on low speed, one tablespoon at a time until it’s all used up. Keep whipping the eggs, then, at high speed until they turn thick.Step 3
After whipping the eggs, sift together almond flour, coconut flour, baking powder, and salt in a new bowl. Sprinkle about ⅓ of your dry ingredients into the egg mixture, and fold them in with a spatula. Continue folding in the dry ingredients until they’re all mixed into your batter.Step 4
Fold the melted butter into the batter lastly. Now, cover and transfer your batter to the refrigerator to chill for 1 hour. After an hour, you’ll preheat your oven to 350 F (180 C). Prepare either a madeleine tray or mini-cupcake tray with pan spray. Scoop 2-tablespoon portions of batter into your prepared tray.Step 5
Bake the madeleines for 15 minutes or longer until done. Test with a toothpick for doneness. Let the madeleines cool for 5 minutes before removing them from the tray and enjoying warm. Allow the madeleines to cool for longer if you want to dust them with additional powdered erythritol.
