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.
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, they fit into a keto meal plan AND they are packed with flavour.
Here are our ingredients:
- Almond flour - I used ground almonds in this recipe. This is the same as regular almond flour in the US. Super-fine almond flour would also 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 tablespoon almond flour (or more, until you have a spreadable batter).
- Butter - unsalted and melted
- Powdered sweetener - You can use erythritol, monk fruit sweetener blends, xylitol or allulose. Just be sure it's powdered.
- Heavy cream
- Baking powder, vanilla extract and xanthan gum
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: In a bowl or with a food processor, blend the melted butter, cream and sweetener until smooth.
Step 2: Add the eggs and vanilla extract and blend until combined.
Step 3: Add the almond flour, baking powder and xanthan gum and mix.
Step 4: Spoon the dough into a well-greased madeleine pan. I used a silicone madeleine mould. Do not overfill.
Step 5: 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.
I haven't tried it, but I would use ⅓ the amount of coconut flour, which means 2 tablespoon 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.
Sure! You could use a donut pan or even a muffin pan.
Lemon madeleines: Add lemon zest and 1 teaspoon of lemon juice.
Orange madeleines: Add orange zest and swap the vanilla for orange extract.
Chocolate keto madeleine recipe: Use either 2 large eggs instead of medium and add 2 tablespoon cocoa powder (plus an additional tablespoon of sweetener). Or simply add 2 tablespoon of melted dark or sugar free chocolate to the batter.
Dip one side in sugar-free chocolate.
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.
Store 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.
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Low Carb Keto Madeleinesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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.