low-carb chocolate madeleines

Being borderline obsessive, I knew that the moment I decided to significantly cut my carb intake would also mark the beginning of a feverish quest — to seek out then hone low-carb recipes which best mimic their high carb counterparts. It’s been a formidable challenge, not to mention a pricey endeavor, but so worth it as my energy level has skyrocketed. And today, folks, I have stumbled upon my greatest success thus far:

Low-Carb Chocolate Madeleines

1 stick of unsalted butter (softened)
1/4 granulated Splenda
3/4 c. brown sugar substitute. I recommend Ideal Brown.
1 egg

1 tsp vanilla
1/2 c. vanilla whey protein powder. I recommend Biochem Whey Protein Isolate
3/4 c. almond meal
1/2 tsp baking powder
1/2 tsp baking soda

2 tsp unsweetened cocoa powder

Preheat oven to 330 F. Cream butter, Splenda and brown sugar substitute. Blend in the egg and vanilla. In a separate bowl, combine the whey protein powder,  almond meal, baking powder, baking soda, and cocoa powder. Add dry ingredients to the butter mixture and mix by hand until incorporated. Your mixture should now have the consistency of chocolate chip cookie dough. Spray your madeleine pan with non-stick coating. Spoon the batter into the madeleine cavities ’til they’re about 3/4 full, then use your fingers to pat them down flat. They’ll rise considerably when baking, but the initial puffiness will subside quickly while they cool. Bake for about 10 – 11 minutes or until the edges have browned. Enjoy with a hot beverage of your choice and a good book. I recommend tea and Proust.

Yield: 20 madeleines

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