Low-Carb Madeleines

4.7 stars, average of 204 ratings

By Naomi Sherman, updated November 21 202314
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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!

0 days, 0 hours, 40 minutes

Hands-on 15 minutes Overall 55 minutes

Serving size 1 madeleine

Allergy information for Low-Carb Madeleines

✔ Gluten free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per 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)

150 g unsalted butter or ghee (5.3 oz)
¹/₄ cup sesame seed flour (20 g/ 0.7 oz)
¹/₄ cup coconut flour (30 g/ 1.1 oz)
¹/₂ cup almond flour (50 g/ 1.8 oz)
¹/₂ cup granulated Swerve or Erythritol (100 g/ 3.5 oz)
4 large eggs
2 tsp fresh lemon zest
pinch of sea salt
Optional: pinch of vanilla bean powder or vanilla extract
Optional: 1 tbsp powdered Swerve or Erythritol for dusting, or 1 bar 85% dark chocolate, melted and used for coating (100 g/ 3.5 oz)

Instructions

Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
Melt the butter and then set aside to cool.
Whisk eggs, Swerve and lemon zest in your stand mixer until ribbons form, about 10 minutes. You can optionally add some vanilla.
Gently fold in the flours. Stir butter through gently until combined. Rest for 15 minutes.
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 to 10 minutes or until cooked through and golden on top.
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.
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.

Madeleines
Step by Step

★★★★★★★★★★

4.7 stars, average of 204 ratings

These keto madeleines taste just like the real deal! Rich and buttery with hints of lemon zest, these sugar-free madeleines are perfect with afternoon tea or coffee.

Hands on15m

Overall55m

Servings24

Calories78 kcal

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Ingredients

150 g unsalted butter or ghee (5.3 oz)
¹/₄ cup sesame seed flour (20 g/ 0.7 oz)
¹/₄ cup coconut flour (30 g/ 1.1 oz)
¹/₂ cup almond flour (50 g/ 1.8 oz)
¹/₂ cup granulated Swerve or Erythritol (100 g/ 3.5 oz)
4 large eggs
2 tsp fresh lemon zest
pinch of sea salt
Optional: pinch of vanilla bean powder or vanilla extract
Optional: 1 tbsp powdered Swerve or Erythritol for dusting, or 1 bar 85% dark chocolate, melted and used for coating (100 g/ 3.5 oz)

Instructions

Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
Melt the butter and then set aside to cool.
Whisk eggs, Swerve and lemon zest in your stand mixer until ribbons form, about 10 minutes. You can optionally add some vanilla.
Gently fold in the flours. Stir butter through gently until combined. Rest for 15 minutes.
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 to 10 minutes or until cooked through and golden on top.
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.
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.

Nutrition (per serving, 1 madeleine)

Calories78kcal

Net Carbs0.6g

Carbohydrates1.2g

Protein2.1g

Fat7.3g

Saturated Fat3.7g

Fiber0.6g

Sugar0.4g

Sodium20mg

Magnesium11mg

Potassium36mg

Detailed nutritional breakdown (per 1 madeleine)

Net carbs	Protein	Fat	Calories
Total per 1 madeleine
0.6 g	2.1 g	7.3 g	78 kcal
Butter, unsalted, grass-fed
0 g	0.1 g	5.1 g	45 kcal
Sesame flour, fine, defatted
0.1 g	0.4 g	0.2 g	3 kcal
Coconut flour, organic
0.1 g	0.2 g	0.2 g	5 kcal
Almond flour (blanched ground almonds, almond meal)
0.2 g	0.4 g	1.1 g	12 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.2 g	0 g	0 g	1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g	1 g	0.8 g	12 kcal
Lemon zest (peel), fresh
0 g	0 g	0 g	0 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal

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céline 4 years ago # Reply

Today I made you delicious Keto Madeleines. As a french woman, I can tell you that your madeleines are « fantastiques ». Usually the madeleines are quite stuffy. Yours are light and sweet. I added a chocolate shell for more sweetness

Martina @ KetoDiet 4 years ago # Reply

Thank you so much, that is such a lovely compliment! ❤

Audrey 4 years ago # Reply

Hi. These sound interesting, but I don’t have the pan & don’t want to buy more paraphernalia. Can you suggest a substitute pan, please ( & thank you)?

You could use this to make mini muffins or regular sized muffins 😊 You'll just need to bake for longer if you use a regular sized muffin pan, I'd say 15-20 minutes.

Grace 4 years ago # Reply

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!

Fara 5 years ago # Reply

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!

Laura 5 years ago # Reply

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.

Naomi Sherman 5 years ago # Reply

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.
Cheers
Naomi

Ellen 5 years ago # Reply

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.

Martina @ KetoDiet 5 years ago # Reply

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

Amila Nayyar 5 years ago # Reply

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!