Low Carb Classic French Madeleines
Indulge guilt-free with these *Low Carb Classic French Madeleines*, a delightful twist on the traditional French treat. Perfectly golden and irresistibly buttery, these keto-friendly Madeleines are crafted with a blend of almond and coconut flour, making them gluten-free and low in carbs. Sweetened naturally with erythritol, they offer a subtle sweetness complemented by aromatic vanilla and a bright touch of lemon zest. The recipe prioritizes authenticity with a classic hump achieved through proper chilling of the batter. Quick to prepare in just 15 minutes and baked to perfection in under 12, these charming shell-shaped pastries are ideal for elegant snacking or sophisticated entertaining. Dust them lightly with powdered erythritol for a delicate finish—these low-carb Madeleines are sure to impress your taste buds without derailing your health goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 stick Unsalted butter
- 1 cup Erythritol
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 2 tablespoons Powdered erythritol (optional, for dusting)
Instructions
In a small saucepan, melt the butter over low heat until fully liquid, then let it cool to room temperature.
In a medium-sized bowl, mix together the almond flour, coconut flour, erythritol, salt, and baking powder until well combined.
In another large bowl, beat the eggs using an electric mixer on medium speed until frothy, approximately 2 minutes.
Add the vanilla extract and lemon zest to the eggs and continue beating for another minute.
Slowly fold the dry ingredients into the egg mixture using a spatula until just combined.
Gradually incorporate the melted butter into the batter, folding gently until smooth. Take care not to overmix.
Cover the bowl with plastic wrap and refrigerate the batter for about 1 hour. This step is crucial for achieving the classic Madeleine hump.
Preheat your oven to 375°F (190°C). Grease a Madeleine pan well with butter or use a non-stick spray.
Spoon the batter into the greased Madeleine molds, filling each about three-quarters full. Avoid overfilling as the batter will expand during baking.
Place the pan in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers spring back when gently pressed.
Remove from the oven and let the Madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Dust with powdered erythritol if desired before serving to add a hint of sweetness and visual appeal.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 5.8 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 322 mg | 25% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
