Low-carb Madeleine recipe

 Cook Time: 8 mins

·           3 eggs

·           90 g powdered sugar, Lakanto

·           1 1/2 tsp orange zest

·           120 g flour

·           1 tsp baking powder

·           ¼ tsp salt

·           50 ml melted unsalted butter

·           20 ml vegetable oil

·           1 tbsp powdered sugar, Lakanto

• Beat eggs with sugar until pale yellow. Add zest.
• Whisk together dry ingredients add to the egg mixture gently, until just combined. Add melted butter.
• Refrigerate the batter  overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
• Preheat oven to 176C.
• Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.
• Spoon 1 tbsp (15 ml) of batter into the center of the well.
• Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.
• Once cooled dust with powdered sugar and serve.

Best eaten the day they are made.