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!
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
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Low Carb Keto Madeleines
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- 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.
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