Description
These soft, buttery English madeleine cakes are made low-carb and gluten-free with almond flour, coconut flour, and natural sweetener. Perfect for tea time or a light dessert, they offer all the flavor and charm of traditional madeleines with none of the guilt.
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/4 cup erythritol or preferred low-carb sweetener
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup melted butter
1 tsp vanilla extract
1/2 tsp almond extract (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease madeleine pan well.
2. Whisk together almond flour, coconut flour, sweetener, baking powder, and salt in a bowl.
3. In a separate bowl, whisk eggs, then add melted butter, vanilla, and almond extract.
4. Combine wet and dry ingredients until smooth.
5. Spoon 1 tbsp batter into each madeleine mold, smoothing tops lightly.
6. Bake for 10–12 minutes until golden on the edges and toothpick comes out clean.
7. Cool on wire rack before serving.
Notes
For a citrusy twist, add 1 tsp lemon zest.
Chill the batter for 10 minutes for extra fluff.
Freeze extras in an airtight container for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 cake
- Calories: 110
- Sugar: 0
- Sodium: 70
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
- Cholesterol: 45