These are pretty close to the real deal, I have to say.
Keto Madeleine Cookies
A cross between a cake and cookie. Just like the one you can find at your favorite coffee shop, but keto friendly!
- 1 cup blanched almond flour (I like this brand)
- 3/4 tsp baking powder (I like this brand)
- pinch of salt
- 2 large eggs (room temp is best)
- 1/4 cup full fat sour cream
- 2 tbsp unsalted butter, melted.
- 1/4 cup erythritol (I like this brand)
- 2 tspn pure vanilla extract (I like this brand)
- With the paddle attachment on a stand mixer or a hand held mixer beat the eggs, sour cream, vanilla extract and the erythritol on medium high for 7 minutes until pale and frothy.
- In a medium bowl whisk together the almond flour, baking powder and salt.
- Using a rubber spatula, slowly fold in the dry ingredients into the egg mixture.
- Gently fold in the warm (not too hot, not cool) melted butter. Use big strokes. The batter should be thick!
- Once combined, cover bowl with plastic wrap and chill in the fridge for 1 hour. Don’t skip this part. The cookies will not be the same!
- Preheat oven to 350° F. Place rack in the center.
- Grease madeleine pan with melted butter and a paper towel. There should only be a thin layer of butter, be sure to not have any butter pooled at the bottom of the mold.
- With a small cookie scoop or with a small spoon drop the amount equal to 2 leveled tablespoons, into the center of 8 of the molds.
- Bake for 20-23 minutes or until the edges are golden brown and the center is firm but still bounces back.
- Allow the cookies to cool down for 5 minutes in the pan. Once cooled the cookies should fall right off the pan when you flip it over gently.
Optional Dipping and Topping
- Melt chocolate and coconut oil in the microwave in 30 second increments, stirring in between. You may also use a double boiler with simmering water, stirring often.
- Once smooth and melted, remove chocolate from heat.
- Dip cooled cookie into desired amount of chocolate and toppings.