Keto Orange Poppy Seed Madeleine’s
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I am so excited about how good this Low Carb Orange Madeleine’s recipe turned out! The flavors are subtle and the crumb is soft enough to be called a true tea cake.
These French inspired delights are a perfectly splendid way to curb those afternoon cravings.
🍽️Equipment:
There are a lot of choices out there. But this one had a fabulous non-stick coating and my tea cakes popped out like a dream.
In fact, I dropped the first batch as they came out of the oven and watched in horror and delight as all of my fresh Orange Poppy Seed Madeleine’s popped out all over the kitchen floor. (Sigh).
This is the blender that I have been abusing for the last six years. I didn’t expect much since it was so much less expensive than other brands.
In fact, I bough an extra motor for it at a yard sale in case it conked out…that extra part is still collecting dust. This thing won’t die.
You need one of these to get all of the batter out of the blender and into your tray.
🥘Ingredients:
- 1 clementine quartered
It’s easiest to cut the clementine in quarters and make sure there are no seeds. Pop the whole thing in the blender…peel and all.
The peel will be chopped up into the batter and it’s a really nice touch to be able to see and taste it in the cakes.
- 6 eggs
- ½ cup coconut flour
I haven’t tried these with almond flour.
- 1 tsp baking powder
- 4 tbsp Allulose
- 1 tsp vanilla
- ¼ tsp salt
- 1 tsp poppy seeds *optional
Chocolate Dip –
- 3 oz Sugar Free Chocolate Chips
- 2 tsp butter
- 1 tbsp allulose * or low carb sweetener of choice to taste
Sweetener is always to taste in our Low Carb Dessert recipes because we are all on our own low carb journey. Make sure to taste a bit of chocolate before you dip the Madeleine’s so that you can adjust the sweetener if needed.
👩🏾🍳How to Make the Madeleine’s:
- Preheat the oven to 350°F / 180°C and prepare a Madeleine tray. You can use a 12 well or 24 small well tray. I used a 12 well tray.
- Place everything in a blender and pulse until smooth.
- Divide the batter evenly into your Madeleine tray and bake at 350°F or 180°C for 20-25minutes until golden. Test the center with a clean toothpick to make sure they’re done.
Chocolate Dip – let cakes cool completely before moving on to the dip.
- Add Chocolate chips, allulose and butter to a small microwave safe bowl. Heat on high in 15 second intervals, mixing in between until the mixture is smooth.
- Dip each tea cake in the chocolate and let dry on a rack before serving.
📋Tips & FAQ’s:
Can I freeze the Orange Poppy Seed Madeleine’s?
Yes! You can freeze these for up to two months in an airtight container. But they are always best fresh.
Clementines aren’t “Keto”! This is sacrilege!
Not true.
There is no such thing as a “Keto” and “Not Keto” food. It all has to do with your personal macros. At 2 net carbs each, these definitely fit into most peoples daily allowances.
Plus, citrus fruits provide a ton of benefits and can be fit into a low carb lifestyle if you choose to have them in moderation.
Still, if you still don’t like the idea of using a clementine, use lemon instead to make your Madeleine’s.
What do I serve with Tea Cakes besides tea?
The Low Carb Orange Madeleine’s make a perfect afternoon snack with coffee or tea but they are also great as small after dinner treat.
The light citrus notes compliment meals like these:
- Mahi Mahi with Sweet Mustard Cream
- Lamb Stew “Brasato D’Agnello”
- Mongolian Beef
- Cashew Chicken
That’s it for the Low Carb Orange Poppy Seed Madeleine’s!
I hope you like these little tea cakes as much as we do. They didn’t last long either. The Non-Keto Teen found them to be quite snack-able…
If you have any questions or comments please leave them below.
Au Revoir Mon Ami,
Brandy
Low Carb Orange Coconut Madeleines
Equipment
Ingredients
- 1 clementine quartered
- 6 eggs
- ½ cup coconut flour
- 1 tsp baking powder
- 4 tbsp Allulose
- 1 tsp vanilla
- ¼ tsp salt
- 1 tsp poppy seeds *optional
Chocolate Dip –
- 3 oz Sugar Free Chocolate Chips
- 2 tsp butter
- 1 tbsp allulose * or low carb sweetener of choice to taste
Instructions
- Preheat the oven to 350°F / 180°C and prepare a Madeleine tray. You can use a 12 well or 24 small well tray. I used a 12 well tray.
- Place everything in a blender and pulse until smooth including the whole clementine, peel and all (deseeded of course).
- Divide the batter evenly into your Madeleine tray and bake at 350°F or 180°C for 20-25minutes until golden. Test the center with a clean toothpick to make sure they're done.
Chocolate Dip – let cakes cool completely before moving on to the dip.
- Add Chocolate chips, allulose and butter to a small microwave safe bowl. Heat on high in 15 second intervals, mixing in between until the mixture is smooth.
- Dip each tea cake in the chocolate and let dry on a rack before serving.
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
The nutritional information for the Low Carb Orange Madeleine’s is provided as a courtesy so it will be easier to figure out your personal daily macros.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
