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These Persian style keto madeleines make an easy yet impressive treat for a special occasion like Valentine's Day or Mother's Day.
These adorable French-origin mini sponge cakes are fluffy, buttery and soft. They are dipped in sugar-free white chocolate, and then sprinkled with pistachios and rose petals for a Middle Eastern flavour vibe.
Tips for Making Keto Madeleines
Take your time beating the eggs with the sweetener. The mixture should be pale and frothy. Using a stand mixer is easier as this proces will take about 10 minutes.
Don't over mix the batter. Once you sift in the almond flour, use a rubber spatula to gently fold it in. Then gently fold in the melted (and cooled) butter. The aim is not to over mix and deflate the batter too much.
Use a spoon to measure out the batter. The batter for each madeleine should weigh about 15 grams (0.5 ounce). You will be able to make 16 to 18 madeleines.
Lightly brush the madeleine pan. Use melted ghee or coconut oil but not butter as it tends to burn.
Issues with browning. The type of madeleine pan as well as your oven may make a difference to the browning. Unlike our basic Keto Madeleines which are made in a regular heavy duty madeleine pan, I made these low-carb madeleines in a silicon pan and found that the ribbed bottoms didn't brown as much. Also, my oven doesn't bake evenly so I have turn the tray once or twce. Here's what worked for me: To ensure even browning, I removed the madeleines from the oven after about 6 minutes, and then flipped each one of them before returning the tray back into the oven for another 6 to 7 minutes.
Freeze the madeleines before topping. It helps to freeze the madeleines for 10-20 minutes before you dip them in the melted chocolate. This way the topping will solidify quicker and you won't end up with any chocolate dripping off the madeleines.
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Where to Find Sugar-Free White Chocolate?
You can use sugar-free white chocolate sweetened with low-carb sweeteners such as Erythritol, FOS or Xylitol. If you live in the US, Choc Zero White Chocolate Chips are a great keto option. I can't get it in the UK so I used Xylitol based white chocolate.
Make sure to avoid chocolate sweetened with Sorbitol, Maltitol or IMOs as these seemingly low-carb options are not keto-friendly and would most likely spike your blood sugar.
If you can't find a healthy low-carb option, you can make your own sugar-free white chocolate like this Keto White Chocolate. If you use heavy cream powder and powdered Allulose, it's the closest you will ever get to regular white chocolate!
Hands-on Overall
Serving size 1 madeleine
Nutritional values (per 1 madeleine)
Net carbs1.4 grams
Protein2.7 grams
Fat8.8 grams
Calories106 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs4.6 gramsFiber3.2 gramsSugars0.9 gramsSaturated fat3.3 gramsSodium57 mg(2% RDA)Magnesium18 mg(4% RDA)Potassium81 mg(4% EMR)
Ingredients (makes 18 madeleines)
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Melt the butter and then set aside to cool.
- Whisk the eggs, vanilla, rose water, almond extract, a pinch of salt and sweetener in your stand mixer for about 10 minutes. When ready, the eggs should be pale, creamy and frothy.
- Sift in the almond flour and baking powder, and gently fold in using a spatula. Stir the melted butter through gently until combined.
- Spray the madeleine tray with coconut oil or ghee (no oil needed if your use a silicon madeleine tray). Spoon about a tablespoon of mixture into each shell and them use a spoon to spread it gently. You will be able to make 16 to 18 madeleines.
- Bake for 10 to 13 minutes, turning half way to ensure even cooking. (Note: see tip in the recipe post for even browning as these madeleines may be browning more on the sides while remaining pale in the middle).
- Flip out of the shell and cool on a rack and let them cool down. It's even better to place the madeleines in the freezer for 15 minutes before adding the topping.
- Meanwhile, break the sugar-free white chocolate into small pieces. Place in a microwave and melt on low, mixing half way. Alternatively, place in a double boiler to melt. (Note: See tips in the recipe post for suitable white chocolate options).
- Chop the unsalted pistachios into pieces and crumble the rose petals.
- Dip each one of the madeleines into the melted white chocolate until half coated. Sprinkle the ribbed side of the madeleines with the chopped pistachios and sprinkle with a few rose petals. Place on a lined baking tray to set. Optionally, dust with powdered sweetener such as Erythritol or Swerve.
- Place in a cool room or in the fridge until the white chocolate is fully set.
- Store at room temperature loosely covered with a kitchen towel for up to 5 days. For longer storage, you can place them in the fridge for up to 10 days or freeze for up to 3 months.
Pistachio, Rose & White Chocolate Madeleines
Step by Step
Ingredients
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Melt the butter and then set aside to cool.
- Whisk the eggs, vanilla, rose water, almond extract, a pinch of salt and sweetener in your stand mixer for about 10 minutes. When ready, the eggs should be pale, creamy and frothy.
- Sift in the almond flour and baking powder, and gently fold in using a spatula. Stir the melted butter through gently until combined.
- Spray the madeleine tray with coconut oil or ghee (no oil needed if your use a silicon madeleine tray). Spoon about a tablespoon of mixture into each shell and them use a spoon to spread it gently. You will be able to make 16 to 18 madeleines.
- Bake for 10 to 13 minutes, turning half way to ensure even cooking. (Note: see tip in the recipe post for even browning as these madeleines may be browning more on the sides while remaining pale in the middle).
- Flip out of the shell and cool on a rack and let them cool down. It's even better to place the madeleines in the freezer for 15 minutes before adding the topping.
- Meanwhile, break the sugar-free white chocolate into small pieces. Place in a microwave and melt on low, mixing half way. Alternatively, place in a double boiler to melt. (Note: See tips in the recipe post for suitable white chocolate options).
- Chop the unsalted pistachios into pieces and crumble the rose petals.
- Dip each one of the madeleines into the melted white chocolate until half coated. Sprinkle the ribbed side of the madeleines with the chopped pistachios and sprinkle with a few rose petals. Place on a lined baking tray to set. Optionally, dust with powdered sweetener such as Erythritol or Swerve.
- Place in a cool room or in the fridge until the white chocolate is fully set.
- Store at room temperature loosely covered with a kitchen towel for up to 5 days. For longer storage, you can place them in the fridge for up to 10 days or freeze for up to 3 months.
Nutrition (per serving, 1 madeleine)
Calories106kcal
Net Carbs1.4g
Carbohydrates4.6g
Protein2.7g
Fat8.8g
Saturated Fat3.3g
Fiber3.2g
Sugar0.9g
Sodium57mg
Magnesium18mg
Potassium81mg
Detailed nutritional breakdown (per 1 madeleine)
| Total per 1 madeleine |
| 1.4 g | 2.7 g | 8.8 g | 106 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.7 g | 0.5 g | 8 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Rose water |
| 0 g | 0 g | 0 g | 0 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.5 g | 1.2 g | 2.9 g | 33 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.5 g | 23 kcal |
| White Chocolate, sugar-free, ChocZero |
| 0.4 g | 0.4 g | 2 g | 32 kcal |
| Pistachio nuts, unsalted |
| 0.3 g | 0.3 g | 0.8 g | 10 kcal |
| Rose petals, dried |
| 0 g | 0 g | 0 g | 0 kcal |
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