Taffiny Elrod

Aug 18, 2021 · min read

Guava Grapefruit Keto Madeleines

My take on these famous French cakes stay perfectly light and tender, with a hint of guava and grapefruit.

Pin Recipe

Prep Time 20

Cook Time 12

Total Time 32

Course Dessert

Servings madeleines

Calories 80.95kcal

Equipment

Metal full sized madeleine pan*

Ingredients

4Tbsp.unsalted butterextra for greasing the molds
3largeegg(s)room temperature
1/2cupgranulated erythritol
2 1/2 tsp.grapefruit zestgrated, divided
1/2cupfine almond flour sifted, (1.5 oz.)
1servingGuava Grapefruit Keto Chow(or use other flavor of your choice such as Strawberry or Orange Cream)
1/2 tsp.baking powder
1/2cupsugar-free white chocolate chips
pinkfood coloring

Instructions

Melt the butter and set aside to cool to room temperature.
In a large mixing bowl, beat the eggs, erythritol, and two tsp. of the grapefruit zest with an electric mixer (or ideally a stand mixer) until they are light, frothy, and at least doubled in volume. The whipped eggs should be the color of butter and the consistency of slightly whipped heavy cream. This will take about 10 minutes.
In a small bowl, mix the almond flour, Keto Chow, and baking powder and set aside.
When the eggs and erythritol are fully whipped, add the dry ingredients and gently fold in with a wooden spoon or rubber spatula.
Add the melted butter and gently fold into the mixture.
Allow the batter to rest for 10-20 minutes. While it rests, preheat the oven to 325℉.
Brush a thin layer of softened butter inside the madeleine molds.
Use a small (.75 oz, #40) cookie scoop to fill each mold with about 1 1/2 Tbsp. batter. It’s okay if the batter sits in the middle of the molds; it will spread to fill them when it bakes.
Place the filled tray in the center rack of the oven and bake for about 12-15, or until the cakes are golden around the edges and spring back when touched lightly in the center.
Madeleines can be enjoyed warm or cooled completely and dipped in white chocolate. To decorate with white chocolate, melt the chocolate and stir in a drop or two of pink food coloring.
Dip one edge of each madeleine into the melted chocolate and place on a rack to set. Sprinkle with extra grapefruit zest if desired.
Madeleines are best eaten within a day or two but can be stored tightly wrapped in the freezer up to three months.

Notes

*Using a silicone madeleine pan will not allow the batter to cook evenly.

Keyword Chef Taffiny Elrod, Guava Grapefruit

White tray withg pink icing topped madeleine cookies. Tray is surrounded by guava and grapefruit.

Nutrition Facts

Guava Grapefruit Madeleines

Serving Size

1 madeleine

Amount per Serving

Calories

80.95

% Daily Value*

Fat

6.83

Saturated Fat

3.1

Trans Fat

0.12

Polyunsaturated Fat

0.56

Monounsaturated Fat

2.06

Cholesterol

43.34

Sodium

81.06

Potassium

133.16

Carbohydrates

10.94

Fiber

1.82

Sugar

0.28

Sugar Alcohol

8.69

Net Carbs

0.44

Protein

3.41

Vitamin A

200.23

Vitamin C

7.9

Calcium

71.15

Iron

0.37

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.