Low-Carb Madeleines

Step 1Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

Step 2Melt the butter and then set aside to cool.

Step 3Whisk eggs, Swerve and lemon zest in your stand mixer until ribbons form, about 10 minutes. You can optionally add some vanilla.

Step 4Gently fold in the flours. Stir butter through gently until combined. Rest for 15 minutes.

Step 5Spray 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.

Step 6Flip 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.

Step 7Store at room temperature for up to a day, in a covered container for up to 1 week or freeze for up to 3 months.