Madeleines are scallop-shaped, mini French Butter Cakes, often thought of as cookies, that are a delicious snack enjoyed with a cup of tea in the afternoon. This recipe is perfect at this time of year, when pumpkin and warm spices are most popular. You’ll need a madeleine baking pan to create that distinctive scallop shape but, if you don’t have one, a mini muffin pan will work too.
Keto Pumpkin Madeleines with Brown Butter Glaze
Makes 10-12 cookies
Madeleines:
½ cup almond flour
1 tablespoon coconut flour
2 tablespoons chickpea flour (or another 2 tablespoons almond flour)
1 teaspoon baking powder
½ teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup low carb brown sugar substitute sweetener
2 large eggs, room temperature
1 teaspoon vanilla bean paste (or extract)
1/4 cup pumpkin puree
2 tablespoons melted unsalted butter (plus 1 tbsp for greasing pan)
Brown Butter Glaze:
2 tablespoons unsalted butter
2 tablespoons powdered erythritol-based sweetener* (see note)
½ teaspoon vanilla extract
2 teaspoons low carb milk of choice (more or less to reach proper glaze consistency)
1. Preheat your oven to 350°F. Brush the madeleine cookie pan very well with melted butter; set aside.
2. In a small bowl, whisk together the almond flour, chickpea flour, coconut flour, baking powder, pumpkin pie spice and salt; set aside.
3. In a separate bowl, add the eggs, brown sugar substitute sweetener, vanilla, bean paste or extract, pumpkin purée, and whisk vigorously until foamy, about 30 seconds. Add the melted butter and mix until well combined.
4. Add the flour mixture and whisk until while combined and the batter is smooth and creamy.
5. Spoon the batter into the madeleine baking mold just up to the rim so that it can rise and puff up nicely. Do not overfill.
6. Bake for 11 to 12 minutes, just until the sides are slightly browned and the tops are no longer moist to the touch. Do not overbake as they can crisp up like cookies. You want them soft and pillowy. While the cookies are cooling, make the glaze.
7. These madeleines can be enjoyed immediately out of the oven and are best served freshly baked. They can be kept at room temperature for a few days or they can be refrigerated for up to a week or frozen (without glaze) for months.
To make the Brown Butter Glaze:
1. Place the 2 tablespoons of unsalted butter into a light colored or stainless sauce pan. Heat over medium low heat until the butter is melted and stops sizzling, swirling the pan occasionally to prevent burning. Continue simmering and swirling the pan until the butter has turned a golden color. Watch carefully as it is too easy to burn the brown butter! Once the butter has browned, pour it into a small bowl
2. Add the powdered sweetener, vanilla extract, and stir until smooth. Add just enough milk, 1/2 teaspoon at a time, until the glaze has reached the proper consistency. If the brown buttered glaze ceases up, heat gently in the microwave for a few seconds and stir briskly until a smooth glaze has formed.
3. Drizzle about 3/4 of a teaspoon of glaze on each cookie in a loose striped pattern. Allow the glaze to set up for a while. The glaze will harden as it sets.
*Notes: An allulose sweetener will remain sticky and not set up properly.
Nutritional Information per cookie: 79 calories, 2.5 g carbohydrates (0.8 g dietary fiber, 0 g sugars), 6.6 g total fat (2.9 g saturated fat), 41 mg cholesterol, 96 mg sodium, 38.8 mg calcium, 22 mg potassium, 49 IU Vit A, 2.6 g protein. Net carbs per serving: 1.7 grams
Photos and recipe by Kathy Sheehan, copyright 2025
All rights reserved. Please do not duplicate without the author’s permission.
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