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Low-Carb Madeleines

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These keto Madeleines are rich and buttery, with perfectly crisp edges and a soft and fluffy middle. They are like shell-shaped cookies with the texture of a sponge cake. If you use dark chocolate for dipping, make sure to use at least 85% dark chocolate or use sugar-free chocolate.

Want one? Or two... or three? At less than 1 gram of carbs each (yes, really!) you can indulge without guilt. This French inspired low-carb and gluten-free dessert is perfect to accompany an afternoon cup of tea. Enjoy!

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Hands-on Overall

Nutritional values (per serving, 1 madeleine)

Net carbs0.6 grams
Protein2.1 grams
Fat7.3 grams
Calories78 kcal

Calories from carbs 3%, protein 11%, fat 86%

Total carbs1.2 gramsFiber0.6 gramsSugars0.4 gramsSaturated fat3.7 gramsSodium20 mg(1% RDA)Magnesium11 mg(3% RDA)Potassium36 mg(2% EMR)

Ingredients (makes 24 madeleines)


  1. Pre-heat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
    Low-Carb Madeleines
  2. Melt the butter and then set aside to cool.
  3. Whisk eggs, Swerve and lemon zest in your stand mixer until ribbons form, approx. 10 minutes. You can optionally add some vanilla. Low-Carb Madeleines
  4. Gently fold in the flours. Stir butter through gently until combined. Rest for 15 minutes.
    Low-Carb Madeleines
  5. Spray the madeleine tray with oil and place a tablespoon of mixture into each shell. Do not fill the shell to the top, this mixture with spread out as it cooks. Bake for 7-10 minutes.
    Low-Carb Madeleines
  6. Flip out of the shell and cool on a rack. Optionally, dust with powdered Swerve or Erythritol, or dip half of the madeleines in melted dark chocolate. Low-Carb Madeleines
  7. Store at room temperature for up to a day, in a covered container for up to 1 week or freeze for up to 3 months.
    Low-Carb Madeleines

Ingredient nutritional breakdown (per serving, 1 madeleine)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g5.1 g45 kcal
Sesame flour, fine, defatted
0.1 g0.4 g0.2 g3 kcal
Coconut flour, organic
0.1 g0.2 g0.2 g5 kcal
Almond flour (blanched ground almonds, almond meal)
0.2 g0.4 g1.1 g12 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.2 g0 g0 g1 kcal
Eggs, free-range or organic
0.1 g1 g0.8 g12 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 madeleine
0.6 g2.1 g7.3 g78 kcal
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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (10)

Thanks so much Naomi for this recipe! I am about to attempt it but do not have sesame powder. I am considering whether to grind sesame seeds myself or to replae them with something else. Is the flavour/taste/consistency of store bought pre-ground sesame powder essential? I have almond flour, flex seed flour, and coconut flour. Can I substitute the sesame seed flour with flex seed flour or would it be better to grind sesame seeds (which I have) or just to increase either almond flour or coconut flour?


Hi Grace, I've used "powdered" sesame seeds in bread before but never in sweet treats. I'd use the same amount in weight (grams/ounces). The only disadvantage is that ground sesame seeds tend to be a bit gritty compared to the fine powder.
You could also use about 2 to 2.5 tablespoons (level) of coconut flour OR about 1/3 cup of almond flour. That should give you the same results as for texture. I'm not sure about the flavour but you can't go wrong with these alternatives.
Flax seed is a bit different but if you use ground golden flax seed it should be ok. I'd go with 2 to 3 tablespoons, similar as with coconut flour. I hope this helps!


Hi, I was wondering if I should keep them refrigerated or on the counter. Tganks


I'd say 1 day on the counter or up to a week in the fridge. For even longer storage you could freeze these for up to 3 months. I'll add that, thank you!


These came out a bit more like a moldy lemony, sweet cornbread. There seemed to be bubbling butter around the edges of some and they didn’t rise how you show. Thoughts on what might have caused this and ways to ramp up the lemon? My regulate recipe includes lemon juice but I didn’t want to mess up the recipe.


Hi Laura
The madeleines don't really rise as much as they fill the shapes in the tin, if that makes sense?
Working with almond flour gives a denser result than wheat flour, which is unavoidable I'm afraid.
The bubbly butter at the edges is perfect, that's what gives them that delicious crispy edge.
I don't think that adding a teaspoon of lemon juice would damage the recipe, but you could also try increasing the amount of zest if you don't want to add liquid?
Let me know how you go.


Re Sesame flour: You can make your own by just whizzing sesame seeds in coffeegrinder, bullet or blender.
I plan to make these doing that as sesame flour hard to source and have seen this mentioned on other blogs.


That's also an option! Just keep in mind that it is less absorbent than the fine ready-made sesame flour that is often defatted. I did use ground sesame seeds in a bread recipe and it was great: Nut-Free Keto Buns


Lovely recipe. I want to make some as a treat for my very stressed out keto sister. I can't find sesame flour at my local supermarket, can I substitute with sesame paste, tahini? Thank you.


Thank you Amila, I think you could use a tablespoon of tahini paste instead but it may affect the texture because it may not be as fluffy. Or you could use more almond flour instead (I’d use 1/3 to 1/2 cup only because sesame seed flour is more absorbent). I hope this helps!