Low Carb Orange Coconut Madeleines

Ooh La La Mon Cheri, you are in for a treat! The low carb orange poppy seed Madeleine's are one of my favorite new treats. The subtle orange flavor and the tender, cake crumb are perfectly balanced and fantastic dipped in dark chocolate. These French Tea Cakes are easy to make and easier to love.

Course Dessert

Cuisine French, Keto

Keyword coconut flour, gluten free, Nut Free, orange, poppyseeds

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 97kcal

Author Brandy

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

This recipe can be used with a small, 24 well or a large, 12 well Madeleine tray.

The chocolate dip is optional but included in the nutritional information.

Nutrition