Keto & Sugar Free Classic French Madeleines. Almost ZERO carbs.
These buttery, squidgy soft delights are just like the sophisticated high-carb equivalent you find in French Patisseries. Same flavour, same texture, same look. You wouldn’t be able to tell them apart. Yet, creating the batter is no effort at all. And baking them takes just 8 minutes.
The size of Madeleines makes them perfect for lunch-boxes. And they’re absolutely fine at room temperature. I leave mine on the counter, on a plate covered with cling film. They don’t go stale or hard even after several days.
To recreate the French Classic, I mix two different flours as well as crème fraîche. When I set out to create these, my holy grail was to achieve the ‘bump’ that makes Madeleines so unique. Use the same flours and I guarantee that you’ll have the same result. The only thing you can change is the crème fraîche – swap it for sour cream if you must.
How To Make Keto & Sugar Free Classic French Madeleines
In terms of equipment, a Madeleine metal pan is de rigueur. You cannot do without it. It’s what creates the unique scallop shape. But it’s easily available. And inexpensive. I know… here comes another kitchen item to find storage for (eye roll). But I promise you that you WILL make this recipe again and again, so that initial purchase will be well worth it.
The batter consists of eggs, sweeteners, butter, vanilla extract. Plus a small amount of ultra-fine almond flour and an even smaller amount of lupin flour. And some baking powder. Simple ingredients for a seriously outstanding outcome. The lupin and almond flour combination is essential, both for the flavour and the texture. It took me 8 batches of different flour combinations to finally crack it.
Each Madeleine contains just 1.7g of lupin flour. But none the less, be mindful that lupins are legumes belonging to the same family as peanuts – in case you have an allergy. To read more about lupins, click HERE.
Don’t be tempted to ignore the oven instructions. ‘Shocking’ the batter with a high initial temperature is what ensures the ‘bump’. The lower temperature that follows allows the Madeleines to bake through without excessive browning.
Follow my instructions precisely, and you’ll have classy, shell-shaped, mini keto cakes to be proud of.
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- Yield: 12
- Serving: 1
- Calories: 63
- Fat: 5.3g
- Net Carbs: 0.45g
- Protein: 3g
- 2 medium eggs (100g net)
- 50g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 2 tsp vanilla extract (U.S. option HERE)
- 50g crème fraîche
- 33g unsalted butter (3g are for brushing the Madeleine moulds)
- 30g ultra fine almond flour (U.S. option HERE)
- 20g lupin flour (U.S. option HERE) (international delivery option HERE - use discount code b]QUEENKETO5[/b] at checkout)
- 1 tsp baking powder
- pinch of fine Himalayan pink salt (U.S. option HERE)
- 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.
- 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).
- sift and mix flours, baking powder and salt; add to wet mixture, detach balloon whisk and combine by hand.
- incorporate the liquid but cooled butter, drizzling it as you manually mix with the balloon whisk.
- pre-heat oven to 190°C fan.
- 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.
- bake for 4 minutes, reduce temperature to 170°C fan and continue to bake for a further 4 minutes.
- 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.