Keto Pizzelle

Pizzelle are thin, crisp Italian cookies made from a batter of eggs, sugar, butter or oil, flour, and flavorings such as anise, vanilla, or almond. They are cooked in a pizzelle iron, which resembles a waffle iron. This iron imprints a delicate snowflake or floral pattern onto the cookie.

The texture of a pizzella is light and crisp, with a buttery, slightly sweet flavor. When biting into a pizzella, one can expect a delicate crunch that gives way to a melt-in-the-mouth sensation due to their thinness.

Perfect for a leisurely Sunday baking or a sophisticated addition to your holiday table. This keto version stays true to its Italian roots!

Course Dessert

Cuisine Italian

Keyword Pizzelle

Prep Time 15

Cook Time 3

Servings cookies

Calories 168.62kcal

Author Olivia Wyles

Equipment

Pizzelle Iron

Ingredients

4 eggs , room temperature
½ cup sugar-free granulated sweetener
½ cup coconut oil , or unsalted butter, melted and cooled
1 teaspoon anise extract , or vanilla extract or almond extract
¾ cup coconut flour
1 teaspoon baking powder
⅛ teaspoon salt

Instructions

In a medium mixing bowl, use an electric hand mixer to beat eggs and sweetener on medium-high speed until yellow, light, and bubbly, about 2-3 minutes.
Melt coconut oil in the microwave for about 30 seconds. Allow to cool slightly.
Add coconut oil and anise extract to egg mixture. Beat on medium speed until incorporated.
In a small mixing bowl, sift together coconut flour, baking powder, and salt.
Add coconut flour (dry) mixture to egg (wet) mixture. Combine on low speed until a moist dough forms. (See Note 1)
Plug in pizzelle iron and allow it to heat according to the manufacturer's instructions. Grease slightly with leftover coconut oil or butter.
Using a medium cookie scoop (about 2 tablespoons in size) or a tablespoon, form about 10-12 dough balls. Place 1 dough ball in the pizzelle maker slightly above the floral pattern, flatten slightly before closing the lid. Press down on the pizzelle maker lid until completely flattened. Peek inside to make sure it’s completely covering the design. There may be a little spillage over the sides.
Cook until lightly golden brown, usually 2-3 minutes. Lift the lid to check doneness.
Remove from pizzelle maker with a small spatula and place on a wire cooling rack. Allow to cool completely. (See Note 3)
Sprinkle with powdered sugar-free sweetener if desired before serving.

Video

Notes

1. Careful not to overmix as the coconut flour will thicken as it stands. It’s best to combine until it just starts to look like cookie dough.

2. The pizzelle iron that I used was a mini one by CucinaPro. It has a little light that turns off when it’s ready for cooking.

3. Cooling these cookies on a wire rack is an important step to make sure they crisp up. When you first remove it from the pizzelle maker, it will be slightly flexible like a waffle, but the cookie will harden as it cools.

15.17 Carbs – 3.0 Fiber - 9.36 Sugar Alcohol = 2.80 Net Carbs Per Cookie

Nutrition