Low-Carb Madeleines
Naomi Sherman- Ready in 55m
- 0.6 g net carbs
- 78 kcal
- Serves 24
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These keto Madeleines are rich and buttery, with perfectly crisp edges and a soft and fluffy middle. They are like shell-shaped cookies with the texture of a sponge cake. If you use dark chocolate for dipping, make sure to use at least 85% dark chocolate or use sugar-free chocolate.
Want one? Or two... or three? At less than 1 gram of carbs each (yes, really!) you can indulge without guilt. This French inspired low-carb and gluten-free dessert is perfect to accompany an afternoon cup of tea. Enjoy!
Step-by-step
Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
Melt the butter and then set aside to cool.
Whisk eggs, Swerve and lemon zest in your stand mixer until ribbons form, about 10 minutes. You can optionally add some vanilla.
Gently fold in the flours. Stir butter through gently until combined. Rest for 15 minutes.
Spray the madeleine tray with oil and place a tablespoon of mixture into each shell. Do not fill the shell to the top, this mixture with spread out as it cooks. Bake for 7 to 10 minutes or until cooked through and golden on top.
Flip out of the shell and cool on a rack. Optionally, dust with powdered Swerve or Erythritol, or dip half of the madeleines in melted dark chocolate.
Store at room temperature for up to a day, in a covered container for up to 1 week or freeze for up to 3 months.
Recipe
Low-Carb Madeleines
★★★★★4.7These keto madeleines taste just like the real deal! Rich and buttery with hints of lemon zest, these ...
- Hands on
- 15m
- Overall
- 55m
- Servings
- 24
- 0.6 g
- Net carbs
- 2.1 g
- Protein
- 7.3 g
- Fat
- 78
- kcal
Ingredients makes 24 madeleines
Instructions
Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
Melt the butter and then set aside to cool.
Whisk eggs, Swerve and lemon zest in your stand mixer until ribbons form, about 10 minutes. You can optionally add some vanilla.
Gently fold in the flours. Stir butter through gently until combined. Rest for 15 minutes.
Spray the madeleine tray with oil and place a tablespoon of mixture into each shell. Do not fill the shell to the top, this mixture with spread out as it cooks. Bake for 7 to 10 minutes or until cooked through and golden on top.
Flip out of the shell and cool on a rack. Optionally, dust with powdered Swerve or Erythritol, or dip half of the madeleines in melted dark chocolate.
Store at room temperature for up to a day, in a covered container for up to 1 week or freeze for up to 3 months.
Nutrition per serving, 1 madeleine
Carbs 3%Protein 11%Fat 86% of calories
- Net carbs
- 0.6 g
- Total carbs
- 5.2 g
- Fiber
- 0.6 g
- Sugars
- 0.4 g
- Protein
- 2.1 g
- Fat
- 7.3 g
- Saturated fat
- 3.7 g
- Calories
- 78 kcal
- Sodium
- 20 mg · 0.86% RDA
- Magnesium
- 11 mg · 2.64% RDA
- Potassium
- 36 mg · 1.79% EMR
Nutrition by ingredient
| Per 1 madeleine | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 5.1 g | 45 |
| Sesame flour, fine, defatted | 0 g | 0.4 g | 0.2 g | 3 |
| Coconut flour, organic | 0.1 g | 0.2 g | 0.2 g | 5 |
| Almond flour (blanched ground almonds, almond meal) | 0.2 g | 0.4 g | 1.1 g | 12 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.2 g | 0 g | 0 g | 1 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1 g | 0.8 g | 12 |
| Lemon zest (peel), fresh | 0 g | 0 g | 0 g | 0 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Total | 0.6 g | 2.1 g | 7.3 g | 78 |
Serving size 1 madeleine
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (14)
Today I made you delicious Keto Madeleines. As a french woman, I can tell you that your madeleines are « fantastiques ». Usually the madeleines are quite stuffy. Yours are light and sweet. I added a chocolate shell for more sweetness
Thank you so much, that is such a lovely compliment! ❤️
Hi. These sound interesting, but I don’t have the pan & don’t want to buy more paraphernalia. Can you suggest a substitute pan, please ( & thank you)?
You could use this to make mini muffins or regular sized muffins 😊 You'll just need to bake for longer if you use a regular sized muffin pan, I'd say 15-20 minutes.
Thanks so much Naomi for this recipe! I am about to attempt it but do not have sesame powder. I am considering whether to grind sesame seeds myself or to replae them with something else. Is the flavour/taste/consistency of store bought pre-ground sesame powder essential? I have almond flour, flex seed flour, and coconut flour. Can I substitute the sesame seed flour with flex seed flour or would it be better to grind sesame seeds (which I have) or just to increase either almond flour or coconut flour?
Hi Grace, I've used "powdered" sesame seeds in bread before but never in sweet treats. I'd use the same amount in weight (grams/ounces). The only disadvantage is that ground sesame seeds tend to be a bit gritty compared to the fine powder.
You could also use about 2 to 2.5 tablespoons (level) of coconut flour OR about 1/3 cup of almond flour. That should give you the same results as for texture. I'm not sure about the flavour but you can't go wrong with these alternatives.
Flax seed is a bit different but if you use ground golden flax seed it should be ok. I'd go with 2 to 3 tablespoons, similar as with coconut flour. I hope this helps!
Hi, I was wondering if I should keep them refrigerated or on the counter. Tganks
I'd say 1 day on the counter or up to a week in the fridge. For even longer storage you could freeze these for up to 3 months. I'll add that, thank you!
These came out a bit more like a moldy lemony, sweet cornbread. There seemed to be bubbling butter around the edges of some and they didn’t rise how you show. Thoughts on what might have caused this and ways to ramp up the lemon? My regulate recipe includes lemon juice but I didn’t want to mess up the recipe.
Hi Laura
The madeleines don't really rise as much as they fill the shapes in the tin, if that makes sense?
Working with almond flour gives a denser result than wheat flour, which is unavoidable I'm afraid.
The bubbly butter at the edges is perfect, that's what gives them that delicious crispy edge.
I don't think that adding a teaspoon of lemon juice would damage the recipe, but you could also try increasing the amount of zest if you don't want to add liquid?
Let me know how you go.
Cheers
Naomi
Re Sesame flour: You can make your own by just whizzing sesame seeds in coffeegrinder, bullet or blender.
I plan to make these doing that as sesame flour hard to source and have seen this mentioned on other blogs.
That's also an option! Just keep in mind that it is less absorbent than the fine ready-made sesame flour that is often defatted. I did use ground sesame seeds in a bread recipe and it was great: Nut-Free Keto Buns
Lovely recipe. I want to make some as a treat for my very stressed out keto sister. I can't find sesame flour at my local supermarket, can I substitute with sesame paste, tahini? Thank you.
Thank you Amila, I think you could use a tablespoon of tahini paste instead but it may affect the texture because it may not be as fluffy. Or you could use more almond flour instead (I’d use 1/3 to 1/2 cup only because sesame seed flour is more absorbent). I hope this helps!