Of which 4 g sugars and 3.8 g saturated fat.
No-added-sugar version: 91 kcal and 0.4 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, tree nuts
Lemon madeleines
Soft little shells with the signature hump and a lemony scent.
Ingredients
- 1 cup almond flour (100 g / 3½ oz)
- ½ cup rice flour (75 g / 2¾ oz)
- ⅓ cup sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (95 g)
- 1 tsp baking powder (4 g)
- 1 lemon, zest only (30 g / 1 oz)
- 2 large eggs (100 g / 3½ oz)
- ⅓ cup melted coconut oil (70 g / 2½ oz)
- coconut oil, for greasing
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Generously grease a madeleine pan.
- In a bowl, mix the almond flour, rice flour, sugar, baking powder and lemon zest.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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