Enjoy the classic Italian treat of pizzelle cookies while staying keto-friendly with this gluten-free and low-carb recipe. These cookies are delicately crisp and perfect for satisfying your sweet cravings without compromising your diet.
Ingredients: 4 large eggs. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Cooking spray or coconut oil for greasing.
Instructions: Follow the directions that came with your pizzelle maker to heat it up. Beat the eggs together in a bowl until they are well mixed. Mix in the coconut flour, erythritol powder, melted coconut oil, vanilla extract, salt, and baking powder. Mix until it's smooth. Put a little cooking spray or coconut oil on the pizzelle maker to grease it. For each mold in the pizzelle maker, pour about 1 tablespoon of batter. Put the lid back on and cook for one to two minutes, or until the food turns golden brown. Carefully take the cookies out of the machine and put them on a wire rack to cool all the way down. Do it again with the rest of the batter. Once cooled, put it in a container that won't let air in.
Prep Time: 10 minutes
Cook Time: 20 minutes
3 spice dance