Keto Madeleine Cookies

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This classic keto madeleine cookies recipe is about to sweep you off your feet! With this low carb keto recipe, you can enjoy the almond Madeleine cookies without any guilt! This recipe is the definition of rich, classic and buttery.

Sugar-Free Madeleine Cookie Ingredients

Keto Madeleine Cookies Directions

Latest Keto Dishes

Low Carb Madeleine Cookies Recipe

a stack of cookies half dipped in chocolate on a towel

Ready to dive into the secrets of making the perfect keto madeleines with almond flour? Let’s dive right into the richness of these spectacular cookies!

The perfect combination of crisp and fluffiness, this almond meal madeleine recipe is the perfect tea cake (or cookie!) to enjoy with your afternoon tea or coffee. The best thing about this sugar free madeleine recipe is that they are low in carbs with the perfect rich and buttery flavor. Oh yum!

With just about 1 gram of carbs in each cookie, you can make them in bulk and enjoy them whenever you want to satisfy your sweet tooth. These bite-size treats are the definition of elegance and flavor.

With the perfectly scalloped shell shape, these keto cookies make any tea party beautiful. Your guests will quickly fall in love with the treat and will be after you for the recipe!

madeleine cookies groups together in a bowl

What is a Madeleine Cookie?

Madeleines are basically a French buttery sponge cake, famous for their scalloped shell shape. Most non-French people consider this cake as cookies. These cookies initially became popular from the novel Remembrance of Things Past by Marcel Proust. Many people say that Madeleines were served as tea cakes to the Duke of Lorraine who named them after Madeleine, the girl who made them.

Whether you call it a cake or cookie, it has an incredible taste that will leave you craving for more and more. With slightly crisp edges and a creamy, spongy center, these low carb madeleines will instantly melt in your mouth at the very first bite.

white chocolate striped over a madeleine cookie

The Secrets of this Almond Flour Cookie

This almond meal madeleine recipe features almond flour along with a little bit of coconut flour. The almond flour makes this recipe gluten-free and low-carb. Plus, another incredible benefit of using almond flour is that the cookies will turn out light and airy instead of dense or crusty. The small amount of coconut flour adds a nice texture to the cookies, making them taste even more divine.

The Real Secret: The Madeleine Pan

You need the special scallop pan to get the perfect keto madeleine cookies shape. But, if you don’t have the pan at home, it doesn’t mean that you should skip on this incredible cookies. You can use a mini muffin pan instead. However, you will miss out on the iconic crisp edges if you aren’t using a Madeleine pan.

metal non-stick madeleine pan

Storage

One of the most important things that you must remember about madeleines is that they can dry out if you keep them outside for long. So, it is better to store them in a freezer if you are making them in bulk.

Whenever you want to eat them, take them out of the freezer and let them thaw at room temperature for some time. They’ll be perfectly delicious!

Let’s Get Creative with the Toppings

There are so many ways to show off your creativity with these low carb cookies. You can dip them in dark chocolate (don’t worry, it’s keto!) and decorate them with coconut flakes. Another great idea is to sprinkle them with your favorite nuts. Or if you want to add more bells and whistles to the cookies, sprinkle them with frozen raspberries or sugar-free chocolate shavings. Simply scrumptious!

If you want to keep the cookies simple, just dust them with a sugar-free sweetener such as erythritol or Monk Fruit sweetener and they will be ready to serve!

You can also experiment with the flavors by adding vanilla extract, lemon zest, orange flower water, lemon oil, or anything you can think of! Enjoy!

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2 Comments

  1. I don’t know what went wrong as I faithfully followed your recipe for Madeleine. It did not work. The batter did not rise and 10 minutes was not enough time to cook them….maybe it is wherei live in Alberta Canada.

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