Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 12
Ultra-low carb yet just like the original in texture and flavour. These shell-shaped mini cakes have the distinctive bump that makes them so unique.
  1. with an electric whisk (I use the balloon whisk attachment of my stick blender - U.S. option HERE) whip eggs and sweeteners until pale and fluffy; add vanilla and crème fraîche; whisk again to combine.
  2. melt butter and use 3g to lightly brush a 12-Madeleines metal pan (U.S. option HERE) - I use a silicone pastry brush (U.S. option HERE).
  3. sift and mix flours, baking powder and salt; add to wet mixture, detach balloon whisk and combine by hand.
  4. incorporate the liquid but cooled butter, drizzling it as you manually mix with the balloon whisk.
  5. pre-heat oven to 190°C fan.
  6. divide the batter equally between the 12 depressions, dropping 1 spoonful at a time into the middle of each one (it will spread out by itself) and adding a little more until you’ve used it all up.
  7. bake for 4 minutes, reduce temperature to 170°C fan and continue to bake for a further 4 minutes.
  8. let the Madeleines cool before removing them from their moulds; if you wish, dust them with Sukrin icing ‘sugar’ (U.S. option HERE), or Swerve (U.S. option HERE) or Make your Own.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for U.K. or HERE for U.S. alternative.
Serving: 1 Calories: 63 Fat: 5.3g Net Carbs: 0.45g Protein: 3g
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