These delicate, buttery keto madeleines are an easy afternoon or after dinner treat. They are ready in just 20 minutes and have only 0.7g net carbs.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course
Dessert
Cuisine
British, French
Servings
9
Calories
83 kcal
INGREDIENTS
1x
2x
3x
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1/2 cup / 50g almond flour
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2.5 tbsp / 37g unsalted butter melted
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2.5 tbsp / 25g powdered sweetener (So Nourished)
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2 eggs medium
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1 tbsp heavy cream (double cream)
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1/2 tsp baking powder
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1/2 tsp vanilla extract
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1/4 tsp xanthan gum
INSTRUCTIONS
Preheat your oven to 350 Fahrenheit / 175 Celsius / 155 fan and grease the madeleine mould with melted butter.
In a bowl or with a food processor, blend the melted butter, cream and sweetener until smooth.
Add the eggs and vanilla extract and blend until combined. Add the almond flour, baking powder and xanthan gum and mix.
Spoon the dough into a well-greased madeleine pan. I used a silicone madeleine mould. Do not overfill!
Bake for 15 – 17 minutes or until lightly golden. Remove from oven and allow to cool com-pletely before removing from the pan.
Dust with powdered erythritol.
Net carbs: 0.7g per madeleine. Makes 9 madeleines at about 21 grams each.
Storage: Tupperware for up to 4 days or freezer for up to 3 months.
Optional: Brown the butter before using it in the recipe! Use a light pan so you can see easily when to remove it from the heat.
NUTRITION
Serving: 21g
Calories: 83kcal
Protein: 2.5g
Fat: 7.8g
Fiber: 0.6g
Sugar: 0.3g