Discover the secret to making BLENDER Low-Carb Flourless Orange Madeleines - perfect for a healthy sugar-free party.
Keep reading to see how to make these delicious and light madeleines in four easy steps!
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What are Madeleines?
Madeleines are small cakes that originated in France in the 18th century. They are pretty small sponge cakes.
And aside from the pretty shell-shaped pan, no special equipment is required. Your old blender that is sitting in your kitchen cupboard right now will do the trick ... read on.
Madeleines may look like cookies, but the texture is much more in line with cake than a dense cookie. Think of madeleines as small shell-shaped cupcakes without the wrapper.
These madeleines are going to be mixed completely in a food processor or blender. Not only does this make the whole process easier, but it also makes the texture smoother.
How to make blender flourless Madeleines
To begin, cut an orange into quarters and remove the seeds. Then toss the orange quarters into the food processor and blitz the oranges until they are a puree. Similar to a smooth marmalade.
The orange gives your flourless madeleines some natural sweetness and excellent flavour.
Next, add the remaining ingredients to the food processor and pulse it until the batter is smooth. Since it is made with almond meal the batter won't be completely smooth like it would be with bleached wheat flour, but there should be no clumps.
How to bake Madeleines
Now that your batter is made you will want to pour the batter into your Madeleines baking tray. To bake the cakes preheat your oven to 180C/350F and then bake the madeleines for 15-20 minutes.
Be sure to check that they are done by poking the centre of one of the cakes with a fork or skewer to see if it comes out clean.
Serving size
I was able to make 24 madeleines with this recipe, but you can easily cut this recipe in half if you need to. How many flourless madeleines you make, will depend entirely on the size of your Madeleine tray.
Flourless orange madeleines can be stored in the refrigerator for 3 days or frozen for up to 6 months.
If you choose to freeze the madeleines be sure to store them in an airtight freezer-safe container to prevent freezer burn.
The madeleines can be defrosted on the counters at room temperature, and since they are small they do not take long to thaw.
Enjoy!
📖 Recipe
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Low-Carb Flourless Orange Madeleines
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Ingredients
Almond and Orange Flourless Cake
- 1 orange quartered
- 6 eggs - medium
- 250 g (2 ½ cups) almond meal/flour
- 1 teaspoon baking powder
- 4 tablespoon granulated sweetener of choice or more, to your taste
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Equipment
- Madeleines baking tray
Instructions
- Place the orange quarters (make sure to remove and seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of orange peel in the final baking mix.
- Add all the other ingredients. Pulse until smooth.
- Divide into 24 Madeleines baking tray.
- Bake at 180C/350F for 15-20 minutes. Test the centre with a clean fork or skewer to ensure they are cooked thoroughly.
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
More keto cakes and cookies
- Almond flour cake (flourless)
- Chocolate Chip Vanilla Chaffles
- Nut-Free "Peanut Butter" Cookies
- Slow Cooker Chocolate Lava Cake
- Quick and easy sugar-free macaroons - 4 ways
- Low Carb Chelsea Buns
Silvie
These cookies are so easy to make and are absolutely delicious! I also added a bit of orange extract too! Thanks for sharing such a wonderful recipe! They truly are the best!
Libby www.ditchthecarbs.com
Thank you Silvie, the orange extract would have added a real kick. Yum.
Jackie
How can I make this with 2 eggs? Should I add oil?
DavetteB
Am I reading correctly, no added oil or butter?
Getting ready to make these; only have a mixer since my blender broke.
Libby www.ditchthecarbs.com
Correct! Easy peasy 🙂
V
Thank you for this I particularly love these cake cookies things. But I have a stupid question before I attempt your recipe am I leaving the peel on as well? Or taking the peel off and removing the seeds. I ask as I know there's a lot of flavor in the orange oil that's in the peel
Libby www.ditchthecarbs.com
Leave the peel on, that's the secret to using less fruit (and hence fewer fruit sugars) yet you will still get the punch of orange flavours from the peel. Remember, always taste before baking as you may require more sweetener depending on how long you have been living sugar-free. Enjoy 🙂
Janine
Awesome....I was just going to ask that same question! I have a Madeline pan that's been gathering dust for two years...I think it is time to dust it off ?
San jose Mom
This recipe looks amazing. A qq- how big an orange should we use? Can you please give an estimate of orange puree or cut orange in pieces in cups for ex: 1/2 cup or 1 cup. Thank you!