Put the sugar and lemon zest in the bowl of a mixer. To this, add the eggs one by one and beat on high speed until fluffy.
In another bowl mix the coconut flour, almond flour, tapioca and the chia seeds. Add the baking powder and salt to this as well.
Turn the mixer on low and add the dry ingredients.
Then mix it with the almond milk, melted coconut oil and olive oil.
Divide the batter between a madeleine mold that is well greased.
Place in the oven for 15 minutes.
Notes
If you bake it in two batches you will notice that the batter thickens so you won't get the second batch as nice and smooth. The flavor remains the same. But if you want nice smooth madeleines add a very small amount of liquid. Just enough to make the batter smooth again.