Keto Madeleines
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
87.5g Bob's Red Mill Almond Flour (fine)2 large Egg, fresh, whole, raw 70 g Kerrygold Pure Irish Butter 0.5 tsp Vanilla Extract 16.25 tsp Swerve All Natural SweetenerZest of half a lemonPinch of Salt0.25 tsp Baking Powder
Credit: https://www.reddit.com/r/ketorecipes/comments/52vyx5/keto_madeleines/
Heat butter in a saucepan until it browns lightly. Take 1.5 tablespoons and combine with 1 tablespoon almond flour. Set the rest of the butter aside to cool to room temperature. Pour into a cool bowl if required.
Combine the almond flour and erythritol in a mixing bowl. Wooden spoon will do.
Beat the eggs in a separate bowl.
Add about 3/4th of the eggs to the almond flour, erythritol mixture. Beat them with a wooden spoon. You should get a heavy cream. Add more egg a bit at a time if needed. Let mixture rest for 5-10 minutes
Incorporate the room temperature butter into the mixture a bit at a time to make sure it combines.
Stir in the rest of the ingredients (lemon zest, salt, baking powder, vanilla extract and cardamom)
Cover the bowl with clingfilm and put it in the fridge to cool (the longer the better, but at least for an hour). You want the butter to harden enough so you have a sticky batter, consistency of paste.
Take your Madeleine pan and brush the molds with the butter and almond flour mixture that was set aside. Put the tray in the freezer to chill. This prevents the madeleines from sticking if you're using a non-stick pan. Also gives it a nice hard shell.
Once the batter is ready, preheat oven to 350F (I used convection).
Grab mold and batter. Drop rounded tablespoon of batter into center of each mold. Do not spread! It will spread in the oven by itself and fill the mold. This is what should give it its hump.
If you're oven is not ready, return tray to fridge/freezer. The key is to make sure your butter is cold when going to the oven. Otherwise, place tray on middle rack
Bake for 15-20 minutes. Kind of eyeballed this one. You want the borders of the madeleines to be brown. If you think they're done, poke one of them. Should be just set.
Remove from oven. Slip madeleines out of tray onto a wire cooling rack, scalloped side up.
Serving Size: 12 madeleines
Heat butter in a saucepan until it browns lightly. Take 1.5 tablespoons and combine with 1 tablespoon almond flour. Set the rest of the butter aside to cool to room temperature. Pour into a cool bowl if required.
Combine the almond flour and erythritol in a mixing bowl. Wooden spoon will do.
Beat the eggs in a separate bowl.
Add about 3/4th of the eggs to the almond flour, erythritol mixture. Beat them with a wooden spoon. You should get a heavy cream. Add more egg a bit at a time if needed. Let mixture rest for 5-10 minutes
Incorporate the room temperature butter into the mixture a bit at a time to make sure it combines.
Stir in the rest of the ingredients (lemon zest, salt, baking powder, vanilla extract and cardamom)
Cover the bowl with clingfilm and put it in the fridge to cool (the longer the better, but at least for an hour). You want the butter to harden enough so you have a sticky batter, consistency of paste.
Take your Madeleine pan and brush the molds with the butter and almond flour mixture that was set aside. Put the tray in the freezer to chill. This prevents the madeleines from sticking if you're using a non-stick pan. Also gives it a nice hard shell.
Once the batter is ready, preheat oven to 350F (I used convection).
Grab mold and batter. Drop rounded tablespoon of batter into center of each mold. Do not spread! It will spread in the oven by itself and fill the mold. This is what should give it its hump.
If you're oven is not ready, return tray to fridge/freezer. The key is to make sure your butter is cold when going to the oven. Otherwise, place tray on middle rack
Bake for 15-20 minutes. Kind of eyeballed this one. You want the borders of the madeleines to be brown. If you think they're done, poke one of them. Should be just set.
Remove from oven. Slip madeleines out of tray onto a wire cooling rack, scalloped side up.
Serving Size: 12 madeleines
Nutritional Info Amount Per Serving
- Calories: 96.3
- Total Fat: 9.0 g
- Cholesterol: 43.5 mg
- Sodium: 53.5 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.6 g
Member Reviews