Almond flour = 120 g (1 cup) (OR Coconut flour = 30 g / 1/4 cup)

Baking powder = 4 g (1 tsp)

Salt = 1/4 tsp

Monk fruit = 50 g (1/4 cup) (OR any keto friendly sweetener)

Eggs = 2 large whole eggs (120 g) (Room temperature)

Vanilla extract = 2 tsp

Melted unsalted butter = 80 g (1/4 cup + 1 tbsp)

1.   For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  Brush the madeleine mold with melted butter. Set aside.

4.  In a bowl, add the eggs, salt, sweetener, vanilla extract and whisk vigorously until foamy, about 30 seconds.

5.  Add the flour, baking powder and whisk until well combined.

6.  Add the melted butter and mix until well combined. The batter is smooth and creamy.

7.  Spoon the batter into the madeleine mold until the rim so that it can rise and puff up nicely.

8.  Bake for 10 minutes, just until the sides are slightly browned. Do not over bake as they can crisp up like cookies.

9.  You can also choose to chill the batter for 30 to 60 minutes in order to have more rise and a bigger bump. Do not chill for more than 60 minutes as the butter in the batter will start to solidify. After chilling, spoon the firmed batter into the madeleine mold and bake for 12 minutes or until the sides are slightly browned. The batter will spread and rise more as the heat shock of baking a cold batter creates a bump. However, the bump is more of a rounded shape, instead of the classic belly bump. Due to more rise, the texture is slightly fluffier. Check out my post in the community board to see pictures of the batter after chilling and baking.

10.  This is an easy version which takes only about 20 minutes from start to finish without compromising on the taste. However, if you do not mind the extra time then feel free to chill the batter.

12. These madeleines can be enjoyed immediately out of the oven, and they are best served fresh.  They are soft, buttery, moist, flavorful and incredibly delicious.

12.  They can be kept at room temperature for a few days, provided you have a cool and dry climate.

13. They can be refrigerated for up to a week or frozen for months.

[Total servings = 12]

NUTRITION INFO PER SERVING (ALMOND FLOUR VERSION)

Total carb = 1.7 g

Dietary fiber = 0.7 g

Net carb = 1.0 g

Calories = 112

Total fat = 10.2 g

Protein = 3.6 g

[Total servings = 10]

NUTRITION INFO PER SERVING (COCONUT FLOUR VERSION)

Total carb = 0.6 g

Dietary fiber = 0.2 g

Net carb = 0.4 g

Calories = 88

Total fat = 8.5 g

Protein = 2.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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