Keto pizzelle is the ultimate low-carb take on the traditional Italian cookies known for their crisp texture and intricate pizzelle pattern. These Italian waffle cookies are perfect for holidays, celebrations, or a simple snack with tea or coffee. With this low-carb keto pizzelle recipe, you’ll enjoy the same deliciousness without the carbs!
Jump to:
- Preparation and Cooking Overview
- Chef's note
- Ingredients for this Keto Pizzelle Recipe
- Ingredient Substitutions
- Cooking tools required
- Tool Substitute Options
- How to Make Keto Pizzelle: Step-by-Step Guide
- Cooking instructions
- What to Serve with Keto Pizzelle
- Time-Saving Tips
- Storage and Reheating Instructions
- Recipe Wrap-Up and Conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and Cooking Overview
Whisk together eggs, sweetener, melted butter, and vanilla, then mix almond flour, coconut flour, baking powder, and salt in a separate bowl. Combine wet and dry ingredients, spoon batter onto the heated plates of an electric pizzelle maker, and close the lid. Cook for 1-2 minutes until golden, then transfer to a wire rack to cool and crisp.
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Chef's note
For the perfect pizzelle shape, ensure your floral pattern pizzelle maker is preheated before adding batter. Plug in the pizzelle iron and allow it to heat properly for a flawless result. For an added flavor use a teaspoon extract like almond, vanilla, or anise of your choice. This batter works great for plain pizzelle or as a base for creative keto desserts.
Ingredients for this Keto Pizzelle Recipe
Ingredient Substitutions
Cooking tools required
Tool Substitute Options
How to Make Keto Pizzelle: Step-by-Step Guide
Cooking methods
Cooking instructions
- Preheat and grease: Plug in your pizzelle iron and spray it lightly with non-stick cooking spray. Allow it to heat up fully.
- Mix wet ingredients: In a glass bowl, whisk together eggs and powdered sweetener until frothy. Add melted butter and vanilla and whisk until smooth. Be sure to bring the melted butter back to room temperature before adding it in to avoid cooking the eggs.
- Combine dry ingredients: In another bowl, combine almond flour, coconut flour, baking powder, and salt. Mix thoroughly to avoid lumps.
- Combine and fold: Gradually add the dry mix to the wet ingredients using a rubber spatula, ensuring no clumps remain. The batter should be thick but spreadable.
- Spoon and cook: Drop a heaping tablespoon of batter onto the heated pizzelle maker. Close the lid and cook for 1-2 minutes, or until the cookie pattern is golden brown.
- Cool on racks: Carefully transfer each hot cookie to a wire cooling rack to cool completely. This step ensures your pizzelle retains its crispy cookie texture.
Chef's pro tip
Make sure not to overfill the pizzelle maker; too much batter can spill out and result in uneven cooking. You want just enough to spread across the griddle but not overflow.
What to Serve with Keto Pizzelle
Time-Saving Tips
Storage and Reheating Instructions
Storage instructions
Reheating best practices
To re-crisp softened pizzelle, heat them in a warm low-temp oven (300°F) for 5 minutes until crunchy again.
Recipe Wrap-Up and Conclusion
These almond flour pizzelle combine the charm of traditional pizzelle with keto-friendly upgrades. The light and crisp cookies are perfect for celebrations, a quick snack, or a thoughtful gift. Whether you enjoy them as a plain pizzelle or with a flavorful twist, this low-carb keto pizzelle recipe is sure to become a go-to in your kitchen!
Frequently asked questions
📖 Recipe
Keto Pizzelle
Ingredients
- 2 large eggs
- ½ cup almond flour
- ¼ cup coconut flour
- ⅓ cup erythritol
- ½ cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- A pinch of salt
- Optional: 1 teaspoon anise extract or 1 teaspoon lemon zest for flavor
Instructions
- Preheat and grease: Plug in your pizzelle iron and spray it lightly with non-stick cooking spray. Allow it to heat up fully.
- Mix wet ingredients: In a glass bowl, whisk together eggs and powdered sweetener until frothy. Add melted butter and vanilla and whisk until smooth. Be sure to bring the melted butter back to room temperature before adding it in to avoid cooking the eggs.
- Combine dry ingredients: In another bowl, combine almond flour, coconut flour, ½ teaspoon baking powder, and salt. Mix thoroughly to avoid lumps.
- Combine and fold: Gradually add the dry mix to the wet ingredients using a rubber spatula, ensuring no clumps remain. The batter should be thick but spreadable.
- Spoon and cook: Drop a heaping tablespoon of batter onto the heated pizzelle maker. Close the lid and cook for 1-2 minutes, or until the cookie pattern is golden brown.
- Cool on racks: Carefully transfer each hot cookie to a wire cooling rack to cool completely. This step ensures your pizzelle retains its crispy cookie texture.
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