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Gluten-Free Madeleines

This is a healthier version of the famous French Madeleines (small butter cakes with scalloped shell-shape and little hump). They are low sugar, low carb, and gluten-free (could also be made dairy-free). Best enjoy them warm with a cup of your favourite tea.


(12 Madeleines)

60ml extra virgin olive oil

30g  French butter, melted and cooled slightly (or use olive oil instead)

1 tsp vanilla paste

60g powdered erythritol

1tbsp Maple syrup

2 medium organic eggs

60g gluten free self-raising flour

40g almond flour (or finely ground almond)

3/4 tsp gluten-free baking powder

1 tbsp Inulin fibre or partially hydrolysed guar gum

a pinch of sea salt (optional)

For dark chocolate filling:

12 small squares of good quality dark chocolate (e.g. Lindt 70% Dark cooking Chocolate)


Mix the melted butter, olive oil, salt, erythritol and vanilla together in a small bowl. Add the eggs and mix well using a hand whisk.

Combine the flour, baking powder and inulin together, then add to the egg mixture and mix well. Add the almond and mix until smooth. The batter should be thick.

Cover the bowl and leave the batter in the fridge for about 30 minutes.

Preheat the oven to 190 degree C (Fan).

Transfer about one generous teaspoon of the chilled batter to the prepared baking tin (buttered and lightly floured). Put one square of the dark chocolate for each Madeleine, then add more batter to cover the chocolate.

Bake at 190 degree C for 7 mins, then at 160 degree C for 5 mins

Let them cool down for a few minutes before removing from the tin. Best serve warm.

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