A Perfect Little English Madeleine Cake Recipe Low Carb Gluten Free
LOW CARB KETO MADELEINES
These delicate, buttery keto madeleines are an easy afternoon or after dinner treat. They are ready in just 20 minutes and have only 0.7g net carbs.
Provided by Katrin Nürnberger
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 Fahrenheit / 175 Celsius / 155 fan and grease the madeleine mould with melted butter.
- In a bowl or with a food processor, blend the melted butter, cream and sweetener until smooth.
- Add the eggs and vanilla extract and blend until combined. Add the almond flour, baking powder and xanthan gum and mix.
- Spoon the dough into a well-greased madeleine pan. I used a silicone madeleine mould. Do not overfill!
- Bake for 15 - 17 minutes or until lightly golden. Remove from oven and allow to cool com-pletely before removing from the pan.
- Dust with powdered erythritol.
Nutrition Facts : Calories 83 kcal, Carbohydrate 1.3 g, Protein 2.5 g, Fat 7.8 g, SaturatedFat 3 g, Fiber 0.6 g, Sugar 0.3 g, ServingSize 21 g
A PERFECT LITTLE ENGLISH MADELEINE CAKE RECIPE ( LOW CARB & GLUTEN FREE)
A buttery vanilla cream cake rolled in tart raspberry jelly and coconut. These sweet little cakes make a really cute presentation for dessert. They also make a great little breakfast treat.
Provided by Laura Kennedy
Categories Cupcakes & Muffin
Time 1h5m
Number Of Ingredients 16
Steps:
- Place 1 cup raspberry puree into a small saucepan with 1/2 cup water.
- Gently cook over med-low heat until raspberries start to thicken.
- Strain through a wire mesh strainer into a small bowl.
- Add 1 Tsp of chia seeds (I powdered mine) to the raspberry juice and allow it to cool and set.
- Add sweetener to coconut and set aside in a small bowl.
- Preheat oven to 350F and butter (or grease) pop over molds.
- Whip eggs in a stand mixer (or with a hand mixer) until fluffy and creamy
- Add butter, vanilla, apple cider vinegar and cream to the eggs and blend well.
- Sift coconut flour, almond flour and powdered erythritol in a large bowl.
- Add baking powder, xanthan gum, and salt to the dry ingredients and mix in well.
- Pour wet ingredients into dry and fold gently until blended.
- Fill popover molds (or any baking pan) halfway to the rim.
- Baking for 13-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pan for 5 minutes and then invert and cool on a wire rack.
- Roll cooled cakes in raspberry jelly and use the back of a spoon to spread jelly to coat the entire cake. Do not allow cakes to rest or sit in the jelly.
- Roll raspberry jelly coated cakes in desiccated coconut.
- Top with a fresh Raspberry.
Nutrition Facts : Calories 274 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 185 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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