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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Keto & Sugar Free Classic French Madeleines
- 2 medium eggs 100g net
- 50 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 2 tsp vanilla extract (U.S. option HERE)
- 50 g crème fraîche
- 36 g unsalted butter of which 6g are for brushing the tray holes
- 30 g fine almond flour (U.S. option HERE)
- 20 g lupin flour (U.S. option HERE or world-wide delivery option HERE - use code QUEENKETO5 for discount at checkout)
- 1 tsp baking powder
- 1 pinch fine Himalayan pink salt (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.
- serve or store at room temperature in a sealed container.
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