Ingredients
- 2 large eggs (room temperature)
- 65 g powdered erythritol (Swerve)
- Pinch of salt
- 90 g almond flour
- Zest of half a lemon
- 1/4 tsp baking powder
- 1/2 tsp vanilla etract
- Ground cardamom (optional)
- 70 g melted butter (room temperature)
Preheat oven to 350°F.
Generously butter and flour Madeleine pan for large madeleines.
Whisk the almond flour and powdered erythritol in a mixing bowl. Using electric mixer, beat eggs. Add lemon zest, salt, baking powder, vanilla extract and cardamom. Add flour/erythritol mixture; beat just until blended. Add the eggs to the flour mixture and combine until it’s the consistency of heavy cream. Gradually add cooled melted butter in steady stream, beating just until blended.
Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10 minutes.
Enjoy!