Keto French Madeleines
Not a baker? Don’t worry. With Carb Manager, you can make French Keto recipes as easy as pie. This recipe isn’t for pie though. It’s for Keto madeleines. These yummy bite-sized treats are great for adults and kids. These madeleines are made with healthy ingredient alternatives, which is why anyone can enjoy them, Keto or not. You’ll taste sweet and spongy cake with hints of vanilla and real lemon. For storage, wrap the cakes on a plate in plastic wrap, then keep them in your refrigerator.
How to Make It
Step 1
Start by melting butter in your microwave or on the stove, then add the melted butter to a new bowl to cool down. Stir vanilla extract and fresh lemon zest into the butter. Leave the bowl aside for later so it can cool down.
Step 2
Next, begin whipping whole raw eggs in a stand mixer until they turn pale yellow, foamy, and begin growing in size. Sprinkle powdered erythritol into the eggs while you have the mixer on low speed, one tablespoon at a time until it’s all used up. Keep whipping the eggs, then, at high speed until they turn thick.
Step 3
After whipping the eggs, sift together almond flour, coconut flour, baking powder, and salt in a new bowl. Sprinkle about ⅓ of your dry ingredients into the egg mixture, and fold them in with a spatula. Continue folding in the dry ingredients until they’re all mixed into your batter.
Step 4
Fold the melted butter into the batter lastly. Now, cover and transfer your batter to the refrigerator to chill for 1 hour. After an hour, you’ll preheat your oven to 350 F (180 C). Prepare either a madeleine tray or mini-cupcake tray with pan spray. Scoop 2-tablespoon portions of batter into your prepared tray.
Step 5
Bake the madeleines for 15 minutes or longer until done. Test with a toothpick for doneness. Let the madeleines cool for 5 minutes before removing them from the tray and enjoying warm. Allow the madeleines to cool for longer if you want to dust them with additional powdered erythritol.
Ingredients
- Butter, unsalted
4 tbsp
- Vanilla extract
1 tsp
- Lemon Peel Or Zest Raw
1 tsp
- Raw egg
2 large
- Powdered Erythritol (Icing Sugar)
4 tbsp
- Almond flour
0.5 cup
- Coconut flour
0.25 cup
- Baking powder
0.5 tsp
- Salt
0.13 tsp