Keto & Sugar Free Classic French Madeleines
Servings: 12
Exquisite, shell-shaped French mini cakes with the distinctive bump that makes them so unique.
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Ingredients
- 2 medium eggs - 100g net weight
- 50 g erythritol
- ¼ tsp pure stevia powder
- 2 tsp vanilla extract
- 50 g crème fraîche
- 36 g unsalted butter of which 6g are for brushing the tray holes
- 30 g fine almond flour
- 20 g lupin flour
- 1 tsp baking powder
- 1 pinch fine Himalayan pink salt
Instructions
- with an electric whisk (I use the balloon whisk attachment of my stick blender) 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-hole Madeleines tray mould - best use a silicone pastry brush.
- 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' or Swerve confectioner.
- serve or store at room temperature in a sealed container.
Notes
Ensure accurate measurement of ingredients with Metric Kitchen Scales.
Nutrition
Serving: 1 | Calories: 63kcal | Carbohydrates: 0.45g | Protein: 3g | Fat: 5g
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