These keto madeleines are the perfect little treat for when you’re craving something sweet. Made with almond flour and keto-friendly sweetener, they’re gluten free, sugar free, and low carb. Enjoy one with a cup of tea and imagine yourself sitting in a cafe in Provence!
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🇫🇷 Inspiration for keto madeleines
This summer, I was absolutely thrilled to take a trip to France and Spain and fell even more in love with that area of the world! From Paris to Provence to Barcelona, I was enchanted by the food, the wine, the history, and the people. There’s just something in the air over there that lightens your step and lets you breathe and enjoy yourself.
While I don’t always follow a strict keto diet while traveling, I like to recreate some of my favorite foods at home to enjoy.
One of my favorite French treats is the madeleine, a small cake that’s often served with tea. Last month, I even found a gluten-free version in a French grocery store we packed for a picnic and took to the Pont du Gard!
That was a nearly perfect day, and I’d LOVE to go back and spend more time in Provence.
These little cake cookies are the perfect size for a sensible serving and have the added bonus in that they remind me of afternoon tea, lavender fields, French cafes, and blissful summer vacations.
What are madeleines?
If you don’t know what a madeleine is, well, let me enlighten you! They’re French cakes that are baked in special molds that give them their signature scalloped shell shape. They originated in the region of Lorraine in northeastern France and are often tea cakes served with tea or coffee.
You may also sometimes hear them called madeleine cookies and they are, technically, cookies. But in the US, we generally think of cookies as being chewy or crispy, while madeleines are more cake-like.
Traditional madeleines are made with wheat flour, butter, sugar, and eggs. The batter is usually flavored with vanilla, lemon, or almond although they come in many flavors!
Are madeleines keto?
How do you make keto madeleines?
This keto madeleine cookie recipe is a take on the traditional French cake, using almond flour, coconut flour, a keto-friendly sweetener and vanilla extract. They’re gluten free, sugar free, and low carb, but they still have that characteristic light, airy texture.
Let’s take a look at the macros. In this recipe for sugar free madeleines, one serving is one cake. One madeleine has 66 calories, 2 grams of protein, 5 grams of fat, and 1 gram net carbs per serving.
The macros for my keto madeleine cookies recipe are figured with MyFitnessPal, with the ingredients I use. I always recommend making your own calculations with the exact items/brands you use. It’s especially important to determine your own if you’re keeping close track and want to be accurate.
🍽 Equipment needed to make low carb madeleines
The first and most obvious kitchen item you’ll need to make madeleines, is the madeleine pan.
In order to give the madeleine its traditional scalloped edge, a special pan is pretty much a must. The madeleine pan I use is this one from Amazon. It’s non-stick and has 12 perfect little shells, just waiting to be filled with keto batter!
You’ll also need a hand mixer or stand mixer fitted with the paddle attachment.
While you could probably get away with mixing the batter by hand, I find it much easier (and less messy) to use a hand mixer or stand mixer.
- a large or medium bowl
- hand or standing mixer (I prefer the standing mixer for these but either will work)
- a spatula
- lemon zester
- smaller heat-proof bowl
- scalloped madeleine pan
- cooling racks or parchment paper
🥘 Ingredients in low carb madeleines
Many keto baking recipes have a few key ingredients in common and this keto madeleine recipe is no exception. Here’s what you’ll need:
almond flour – I use blanched almond flour in all of my keto baking recipes. It has a finer texture than almond meal and yields a more consistent result.
coconut flour – I like to use a combination of almond flour and coconut flour in my keto baking recipes. The two flours work well together and help to create a light, airy texture.
baking powder – Baking powder is what helps these keto madeleines to rise.
salt – Salt is a key ingredient in all keto baking recipes. It helps to balance out the sweetness and enhance the flavor of the other ingredients.
unsalted butter – Unsalted butter is especially important in this recipe to control the amount of salt. Melted butter is also used to coat the pan.
eggs – Eggs are a key ingredient in keto baking, they help to bind the ingredients together and give structure to the cakes.
vanilla extract – Vanilla extract is a keto baking staple and adds a lovely flavor to these keto madeleines.
sweetener – I use a keto-friendly sweetener in this recipe to keep it low carb. You could use any keto-friendly sweetener you like. Personally, I prefer to use a powdered erythritol like Swerve Confectioner’s, but allulose or Lakanto Monkfruit would also work well.
lemon zest – The lemon zest is optional but it does add a lovely flavor to these keto madeleines. If you don’t have any lemons on hand, you could also use lemon extract, lemon oil, or a combination depending on how strong you want the lemon flavor. (I prefer these options to lemon juice).
keto white chocolate chips – The keto white chocolate chips are also optional, but they do add a nice sweetness and some extra texture to the madeleines. I like to use Lily’s keto white chocolate chips, but any keto-friendly white (or even dark) chocolate chips will work. Just melt them down and dip the cooled madeleines halfway for a pretty keto treat!
How to make keto madeleines
Now that you have all of your ingredients and equipment, it’s time to begin!
Start out and preheat the oven to 325 degrees F (165 degrees C). Then, in a large or medium bowl, whisk together the dry ingredients. This includes the almond flour, coconut flour, powdered sweetener, salt, and baking powder. Set it aside.
Next, take a medium-sized bowl, or high-speed blender, and add in the three large eggs, the vanilla extract, lemon zest, and lemon extract or oil (if using).
Mix it all with a hand mixer or in the blender until everything is well-blended and the eggs are a light yellow and frothy. Set this to the side and take the bowl with the dry ingredients.
After that, add the cubed butter to the dry ingredients.
Mix it together using a pastry blender or large fork. Press the blender or fork into the butter and mixture until there are small bits of butter throughout.
Then add in the wet ingredients and gently fold them in with a spatula.
How to prep the madeleine tray with melted butter
Now, prepare the madeleine melting one tablespoon of butter in a small bowl and mixing in one teaspoon of coconut flour. I’ve tried using almond flour; however, it doesn’t create as nice of a smooth scalloped edge.
I like to use a silicone brush to coat the madeleine pan with the mixture. You could also just use your fingers to spread it around.
Once the pan is coated, tap it on the counter a few times to remove any excess butter or flour and set it aside.
How to form the keto madeleines
To form the keto madeleine cookies, you’ll need a small scoop (I use a 2-tablespoon scoop).
Scoop 2 tablespoons of batter and roll it into a ball. Try not to handle them too much so the butter does not melt! Then, place one into each mold in the madeleine pan, filling it about ¾ of the way full. Be sure to smooth out the top of the batter so that it’s level.
Repeat this process until all of the batter is used up. You will need to use your pan twice, or have two pans as there should be 24 keto madeleines when finished.
⏲ Bake the low carb madeleines
Now, it’s time to bake the keto madeleines! Place the pan in the preheated oven and bake for 10-12 minutes until the keto madeleines are lightly golden brown and slightly puffed up.
Remove them from the oven and let the madeleines cool in the pan for about 10 minutes before transferring them to a wire rack to cool to room temperature. If for some reason they stick to the pan, let them cool completely in it before removing.
🍋 Optional toppings
The traditional way to top a madeleine is simply with a dusting of powdered sweetener (again, I use Swerve Confectioner’s).
However, there are so many ways to top these keto madeleine cookies!
Here are some of my favorites:
– A drizzle of keto chocolate sauce
– A dollop of sugar free whipped cream
– Dipped in melted white chocolate and sprinkled with lemon zest
– Dipped in melted chocolate and sprinkled with chopped nuts
How to dip keto madeleines in keto white chocolate
If you want to dip your keto madeleines in keto white chocolate, melt the sugar free white chocolate chips down in a microwave-safe bowl or over a double boiler.
Once melted, dip the cooled madeleines halfway into the white chocolate and place them on a wire rack or parchment paper to cool and set. You can sprinkle them with some lemon zest, keto-friendly sprinkles, or chopped nuts before the chocolate sets if desired.
While I love white chocolate, this method can also be used with sugar free dark chocolate if you prefer!
How to store keto madeleines
Keto madeleines are best stored in the refrigerator, in an airtight container, for up to 7 days. You can also freeze them for up to 2 months. Simply thaw them overnight in the refrigerator and enjoy!
Marcel Proust’s madeleines
Why was Marcel Proust so excited about madeleines? And who was he?
If you’ve ever studied French literature, you will without a doubt run into Marcel Proust. Proust was a French writer who lived from 1871-1922 and is considered one of the most influential authors of the 20th century. His opus, In Search of Lost Time (À la recherche du temps perdu), is a seven-volume novel!
In Search of Lost Time mentions the madeleine several times, most famously in this quote:
“The sight of the little madeleine had recalled nothing to my mind before I tasted it. And all from my cup of tea.”-Marcel Proust, In Search of Lost Time
Proust is referring to the madeleines his Aunt Léonie used to give him when he was a child. The madeleines would take him back to his childhood and the times he spent with his aunt.
Okay, back to the madeleine cookies.
👩🍳 Why make madeleine cookies?
Keto madeleines are one of my favorite low carb recipes! They’re gluten free, sugar free, yet light, fluffy, and have that traditional madeleine flavor and shape to take me back to France just like Proust.
I also love that they’re the perfect serving size to satisfy a craving but not gigantic. This means they’re great for a low carb diet.
And, since they are wither sprinkled with powdered sweetener or dipped in sugar free chocolate, they are sure to satisfy your sweet tooth!
📋 Related keto recipes with almond flour
- Best Ever Keto Spice Cake
- Low Carb Lemon Cookies
- Keto Fruit Pizza Recipe
- Almond Raspberry Keto Bakewell Tart
- Keto Treacle Tart inspired by Harry Potter
Pin the keto recipe here: Low Carb Keto Madeleines
📖 Printable recipe card
A keto-friendly version of the French classic, these almond flour low carb madeleines are a delicious and easy way to enjoy a sweet treat without derailing your diet. Enjoy with a cup of tea or coffee for a quick snack any time of day.
To coat the pan:
- 1 tbsp unsalted butter
- 1/2 tsp coconut flour
Low carb madeleine recipe batter
- 1 1/2 cups finely ground blanched almond flour
- 1/4 cup coconut flour
- 3/4 cup powdered keto sweetener (1/2 cup if you prefer less sweet)
- 2 tsp baking powder
- 1/8 tsp salt
- 3 large eggs
- 2 tsp vanilla extract
- 2 tsp lemon zest (for more lemon flavor add 2 tsp lemon extract or 4 drops lemon oil)
- 5 tbsp unsalted butter, cut into small cubes
- Optional: 1 cup keto white chocolate chips for dipping
- Optional: 1 cup keto chocolate chocolate chips for dipping
- Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the almond flour, coconut flour, powdered sweetener, salt, and baking powder. Set it aside.
- Next, take a medium-sized bowl, or blender, and add in the three large eggs, the vanilla extract, lemon zest, and lemon extract or oil (if using). Mix with a hand mixer or in the blender until everything is well-blended and the eggs are a light yellow and frothy. Set aside.
- Add the cubed butter to the dry ingredients. Mix it all together using a pastry blender or large fork. Blend until there are small bits of butter throughout.
- Then pour in the wet ingredients and fold in with a spatula until everything is well-incorporated.
- Prepare the madeleine pan by melting one tablespoon of butter and mixing in one teaspoon of coconut flour. Coat the madeleine pan with the mixture.
- Form balls containing two tablespoons of batter each and press them gently into the madeleine pan. Try not to handle them too much so the butter does not melt.
- Bake for 10-12 minutes, remove from the oven and let sit at least 10 minutes. Remove from the pan to a cooling rack and let cool completely. (If for some reason they stick to the pan, let cool completely in the pan before removing.)
- Sprinkle with powdered sweetener and serve!
- Optional: Instead of powdered sweetener, melt keto-friendly chocolate or white chocolate in a double boiler or microwave safe bowl. Chop the chocolate or use chips, and place the bowl in the microwave for 30-seconds at a time. Remove, stir, and repeat until the chocolate is smooth and melted. Dip the cooled madeleines half in the chocolate at an angle and set on a pan to set. Sprinkle on lemon zest for color and flavor. Chill to set completely.
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Bellemain 12-Cup Nonstick Madeleine Pan
Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size, Black
Swerve Confectioners Sweetener (48 oz): The Ultimate Sugar Replacement
White Chocolate Style Baking Chips By Lily's Sweets | Stevia Sweetened, Made with Stevia, No Added Sugar, Low-Carb, Keto Friendly | Gluten-Free & Non-GMO Ingredients | 9 Oz, 3 Pack
Nutrition Information:Yield: 24 Serving Size: 1 cake
Amount Per Serving: Calories: 66Total Fat: 5gCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gProtein: 2g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.
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Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutritional information as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional data on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.