Keto madeleines are a low carb version of the scalloped-shaped French mini cake classic! Airy, buttery and totally grain free, these almond flour madeleines are ready to enjoy in just 20 minutes.
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Madeleines may sound fancy - but I promise, they’re super easy to make. If you’re not familiar with madeleines, they’re essentially a light, buttery tea cake that use the most basic low carb, gluten free ingredients you can find in any store.
Some people like to call them keto madeleine cookies because they are so small, but to be honest, I'm not fussed either way. They are delicious, that's enough for me!
Fun fact: Did you know madeleines have been used as one of literary's most famous references? Marcel Proust used "petite madeleines" to contrast involuntary with voluntary memory in his book "In Search of Lost Time". The "Episode of the Madeleine" has been studied by literature students all over the world.
I love to make these low carb madeleines for a quick treat and enjoy them with a lovely cup of tea or hot chocolate and a page turner! At just 0.7g net carbs per serving, these healthy madeleines fit into your keto meal plan AND they are packed with flavour.
How to make keto madeleines
Here are our ingredients! I actually measured out granulated sweetener, but then decided to go with powdered for a finer texture.
Let's get started! Preheat your oven and grease the madeleine pan. 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 about 15 minutes or until your keto madeleines are lightly golden. Remove from the oven and allow to cool completely before removing from the pan.
Dust with powdered erythritol and enjoy!
Almond flour madeleines
I used ground almonds in this recipe. This is the same as regular almond flour in the US. It's coarser than super-fine almond flour, but also much cheaper and easier to get hold of over here in the UK.
I actually think super-fine almond flour would be great in this recipe. If you use super-fine four, I recommend to use 2 large eggs instead of medium eggs. If the batter is runny, add 1 additional tbsp almond flour (or more, until you have a spreadable batter).
Coconut flour madeleines
Many people want nut free recipes, so I know you'll want to know if you can replace the almond flour with coconut flour. I haven't tried it, but I would use ⅓ the amount of coconut flour, which means 2 tbsp or 16 grams.
You'll definitely need to use the xanthan gum because coconut flour is more brittle. I would also consider using 2 large eggs instead of medium eggs. Let me know how you got on if you try it!
Flavour variations
As with all keto recipes, there's plenty of room for variation. Try adding lemon zest and 1 tsp of lemon juice for lemon madeleines.
Add orange zest and swap the vanilla for orange extract for orange madeleines.
To make a chocolate keto madeleine recipe, use either 2 large eggs instead of medium and add 2 tbsp cocoa powder (plus an additional tbsp of sweetener). Or simply add 2 tbsp of melted dark or sugar free chocolate to the batter.
You can even brown the butter before using it in the recipe. This is how classic madeleines are made. Just be careful that you don't burn it!
How to store keto madeleines
Store your madeleine cookies in an airtight container for up to 4 days - on the counter or in the fridge, whichever you prefer. Alternatively, freeze for up to 3 months.
More easy keto cakes
Sugar Free Keto Donuts Recipe – 1g Net Carbs!
Sugar Free Lemon Mug Cake (Low Carb Recipe)
Tried this recipe? Give it a star rating below!
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Low Carb Keto Madeleines
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ½ cup / 50g almond flour
- 2.5 tbsp / 37g unsalted butter melted
- 2.5 tbsp / 25g powdered sweetener
- 2 eggs medium
- 1 tbsp heavy cream (double cream)
- ½ tsp baking powder
- ½ tsp vanilla extract
- ¼ 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.
Notes
Nutrition
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Julie Rose says
I added some pistachio nuts and orange blossom extract in place of the vanilla - they were really lovely
Katrin Nürnberger says
That sounds delicious!
Kay says
Used normal cream instead of double cream. Also melted the butter on the stive over a low flame till slighly golden and sieved it to get rid of any solids. It was perfect. Wish we could post pics in our replies.
Katrin Nürnberger says
I would love to see a pic! Post one on my facebook page if you can!
Justin O'Leary says
I'm looking forward to making these Madeleines. Could I add a tablespoon of dry ground ginger to the mix? Would I need to increase the cream or other ingredients to compensate?
Katrin Nürnberger says
I think you can add the ginger without changing anything else.
Justin O'Leary says
Oh, my, these turned out great! I didn't have a Madeleine pan so I used a muffin pan. Dipped in melted 78% dark chocolate and topped with cream--they remind me of profiteroles! Amazing recipe, thank you. I loved them so much I ordered Madeleine pans this morning.
Katrin Nürnberger says
So glad you liked them!
Zyntya PonceNava says
I really loved making this recipe!! I made them tonight!
Pretty straight forward, easy to have ingredients (if you are on keto)!
I did over filled a little more than necessary, but now I know what to expect.
Suggestions:
1. You may want to wisk your egg whites until soft peaks and add it to the very end to have a fluffier result.
2. I added the zest of an orange to give it extra scent.
3. I covered one side with chocolate (90%)
I'm very happy! Thank you! (I'm hooked now)
Katrin Nürnberger says
Thanks for letting us know your tweaks! Glad you enjoyed the madeleines 🙂
Rikki says
xanthan gum is found in wall paper glue how is this healthy for you do you know of a substitute as I don't want chemical s in my food
Katrin Nürnberger says
People use guar gum as an alternative. You can probably leave it out if you really don't like the idea. However, make sure the madeleines are fully cooled before you remove them from the pan. Without the xanthan they will be a little more fragile.
Carmen says
Can we use psyllium husk instead?
Katrin Nürnberger says
It could work, but I haven't tried it. It would be an experiment.
Esther says
Hello, I did use corn starch instead and had a good result
Sue says
Made these this morning. Lovely. Didn’t have proper tray, but improvised with silicone cup cake cases. Really enjoy your recipes. I have not lost my sweet tooth, despite doing keto for over 2 years now, and I am selective about the recipes I try, but yours always seem to be successful. The only slightly negative thing I have to say is that there is only me eating keto in my household, so consequently I always have to scale down the recipes. Because I would eat them all at once and that is not a good thing. Thank you Katrin. With warm wishes
Katrin Nürnberger says
Glad you enjoyed the recipe Sue!
Ada says
OMG!!!!!! It is so delicious.... Thank you for this recipe
Sarah Webber says
I made these dairy free for my daughter, using coconut milk from a can and non dairy "butter" that she prefers. Just wonderful. Many, if not all of your recipes can easily be make dairy free. Thank you and Merry Christmas.
Katrin Nürnberger says
I bet this gave the madeleines a lovely flavour. Thanks for your comment!
Victoria Davis says
Thank you for these! In the 'old days' I made these every year. Hadn't gotten around to doctoring my old recipe. Now thanks to you, Katrin, I can just dive in! These and the mince pies will really take me down memory lane...
Gillian Didier Serre says
Hi Katrin..I will make the Madeline recipe on Sunday however I always buy large egg. UOI ARE THE EXPERT on Keto Baking in the Madeleine recipe you specify 2 eggs medium SO please reply how I should adjust tks
Katrin Nürnberger says
Hi Gillian, we have emailed already, but I wanted to answer here as well for everyone. I think large eggs would probably be fine too. If you find that the dough is too liquid, I'd just add a little more almond flour.