Description
A delicious low-carb version of traditional Italian pizzelle cookies, perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon anise extract (optional)
Instructions
- Preheat the pizzelle maker according to the manufacturer’s instructions.
- In a medium bowl, whisk together almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, vanilla extract, and anise extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Drop a tablespoon of batter onto the preheated pizzelle maker.
- Close the lid and cook for about 30-60 seconds, or until golden brown.
- Remove the pizzelle and let them cool on a wire rack.
Notes
- Store in an airtight container for up to a week.
- These pizzelle can be served as-is or dusted with a low-carb powdered sugar substitute.
Nutrition
- Serving Size: 2 pizzelle
- Calories: 70
- Sugar: 0g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg