My friend Françoise , who is French, sent me her recipe for Madeleine Cakes a few weeks ago and I finally got around to adapting them to a low carb version. Magnifique! These are so delicious and rich-tasting, even with using low carb flour. They are wonderful right out of the oven, but equally good when warmed up for about 10 seconds per two in the microwave. I’ve also made a “cookie sandwich” with them and they work very well, except they try to slip off the filling.

But the recipe is more versatile than that. They can also be made in a savory version, so I’ve included that option below. Françoise’s original recipe called for Paris Ham, which is kind of like deli ham, and green olives. My adaptation still uses ham, but I’ve added bacon bits and bell peppers in lieu of the olives. I hope I haven’t committed sacrilege with the classic French recipe!

To make a “true” Madeleine cookie, you need to have the Madeleine pan, either a metal one or a silicone one.  You can find these in many stores that carry baking supplies and online at Amazon and other suppliers.  They have the shell shape and ridges that give the Madeleines their distinct look.  Françoise says that the temperatures are essential to getting the correct rise for the cookie.  I did lower the second temperature just a little for the low carb flours.

Classic Low Carb Madeleine Cookies

3 Eggs
1 Egg White
1/2 cup Granulated Sugar Substitite
1/2 cup CarbQuick or low carb flour
2 tablespoons Coconut Flour
2 tablespoons Vanilla Whey Powder
1 1/2 teaspoons lemon zest
1/4 teaspoon lemon juice
1 teaspoon Baking Powder
1/4 cup Butter

Preheat oven to 425 degrees (F.) Melt butter in a small saucepan or microwave in a bowl. Set the butter aside.

Grate the lemon zest and get about 1/4 teaspoon lemon juice.  Set aside.

In a medium bowl, break the eggs and add the sugar. Whisk together until foamy. Add the flours, whey powder and baking powder and mix together. Let rest a few minutes. If the batter is a little too thick, add a tablespoon of water. The coconut flour will absorb liquid.  Add the lemon juice and lemon zest and mix into the batter.

Use a silicon Madeleine cake pan to make it easier to release the cakes.

Fill the wells to 2/3 full, about 1 tablespoon, and smooth batter into the mold. Bake at 425 degrees for 4 minutes, then lower the temperature to 385 degrees and bake an additional 10 minutes.

Remove from the oven and let cool for about 10 minutes, then turn out of the pans.

Makes 24 cookie cakes

Nutrition Info per cookie:
Calories: 47.4  Fat: 3.9 g  Net Carbs 0.6 g  Protein: 1.9 g

Lemon Sandwich Cookies

And this is just something else you can do with the Madeleine cakes and low carb lemon curd. (Or any low carb jam, for that matter.)

8 Madeleine cakes
4 tablespoons Lemon Curd
4 tablespoons Cool Whip or Whipped Cream (optional)

Take two Madeleine cakes per serving. Place one on a serving plate, top down and spoon 1 tablespoon of lemon curd over the top, spreading smoothly. Top with the other Madeleine cake, shell design up and press into the lemon curd gently. Top with 1 tablespoon of Cool Whip or whipped cream.

Repeat with other cakes and serve immediately. Makes 4 servings.

Ham and Peppers Madeleines

These are yummy as a snack or make great appetizers for a party. Try them with a little Ranch dressing or other low carb dressing as a dipping sauce. I added a ricotta cheese to my version to help the texture a little and add a bit more flavor.

3 large Eggs, fresh
3 tablespoons Liquid Egg White or 1 Egg White
2 tablespoons Ricotta Cheese
1/4 cup Ham, diced
1/4 cup Sweet Peppers, diced
2 tablespoons Bacon Bits,
1 teaspoon Parsley
1/4 teaspoon Salt
1/2 cup Butter (1 stick)
1/2 cup Carbquick or other low carb flour
2 tablespoons Coconut Flour
1 tablespoon Water
1 teaspoon Baking Powder

Preheat oven to 425 degrees (F.)

Dice ham and sweet peppers and set aside. Melt the butter in a small saucepan or a bowl in the microwave,

In a medium bowl, break the eggs and egg whites and beat with a whisk until they are creamy-looking, Add the ricotta cheese and whisk it in. Add the flours, salt, water and baking powder and stir in in well. The coconut flour will make the batter thicken, so add the water after its all mixed to thin the batter a little. Pour the butter around the edge of the bowl and gently mix into the batter. Stir in the ham, bacon, parsley and peppers.

In prepared Madeleine pans, spoon the batter into each of the wells to about 2/3 full. It is about 1 tablespoon of the batter.

Bake in 425 degree oven for 4 minutes, then reduce the temperature to 385 degrees and bake another 7 to 10 minutes until the cake is golden brown. Remove and let cool a few minutes, then turn them out on a pan and enjoy!

Makes 24 cakes.

Nutrition Info per cake
Calories: 60 Fat: 5.3 g Net Carbs: 0.5 g Protein: 2.2 g