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Have you ever had a Pizzelle?
I’d never heard of them until recently. These traditional Italian wafers are light and crispy, flavoured with anise and dusted with powdered sweetener. And they are ultra thin, crispy and absolutely delicious!
To make these low-carb we used almond flour, psyllium powder and low-carb sweetener. This keto pizzeles recipe is based on our Low-Carb Cannoli and Keto Sugar Cones — have you tried these yet? They taste like the real deal!
If you're nut-free you can substitute the almond flour with an equivalent amount of ground sunflower seeds (2/3 cup). Flax meal is another option although you will need to use less (just about 1/2 cup). Instead of the coconut milk, you can use heavy whipping cream mixed with water (use 1/4 cup of each).
They would be a perfect holiday or hostess gift as they are just that little bit unusual. Enjoy!
Hands-on Overall
Serving size pizzelle
Nutritional values (per pizzelle)
Net carbs0.8 grams
Protein1.5 grams
Fat6.2 grams
Calories65 kcal
Calories from carbs 5%, protein 9%, fat 86%
Total carbs1.5 gramsFiber0.6 gramsSugars0.4 gramsSaturated fat3 gramsSodium17 mg(1% RDA)Magnesium12 mg(3% RDA)Potassium44 mg(2% EMR)
Ingredients (makes 20 pizzelles)
Instructions
- Preheat the cone maker (pizzelle/wafer maker).
- Place the almond flour, psyllium, anise seeds and extract, and salt in a large mixing bowl.
- In another bowl, mix the eggs, coconut milk, sweetener and melted ghee.
- Add the dry ingredients into the bowl with the eggs and mix well.
- Pour the batter, about 1 tbsp (15 ml) per pizzelle so you can make 2 or 3 at once, in the cone maker and close the lid.
- Cook for 5 minutes, or until it's lightly browned and cooked through.
- Once ready, use a spatula to lift the wafer from the cone maker and set it aside to cool and crisp up. Continue until all of the mixture is used.
- Dust with the powdered sweetener. Store in an airtight container for up to one week.
Ingredients
Instructions
- Preheat the cone maker (pizzelle/wafer maker).
- Place the almond flour, psyllium, anise seeds and extract, and salt in a large mixing bowl.
- In another bowl, mix the eggs, coconut milk, sweetener and melted ghee.
- Add the dry ingredients into the bowl with the eggs and mix well.
- Pour the batter, about 1 tbsp (15 ml) per pizzelle so you can make 2 or 3 at once, in the cone maker and close the lid.
- Cook for 5 minutes, or until it's lightly browned and cooked through.
- Once ready, use a spatula to lift the wafer from the cone maker and set it aside to cool and crisp up. Continue until all of the mixture is used.
- Dust with the powdered sweetener. Store in an airtight container for up to one week.
Nutrition (per pizzelle)
Calories65kcal
Net Carbs0.8g
Carbohydrates1.5g
Protein1.5g
Fat6.2g
Saturated Fat3g
Fiber0.6g
Sugar0.4g
Sodium17mg
Magnesium12mg
Potassium44mg
Detailed nutritional breakdown (per pizzelle)
| Total per pizzelle |
| 0.8 g | 1.5 g | 6.2 g | 65 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.3 g | 0.7 g | 1.8 g | 20 kcal |
| Psyllium husk powder |
| 0 g | 0 g | 0 g | 0 kcal |
| Anise seed, dried (aniseed) |
| 0 g | 0 g | 0 g | 0 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 2.8 g | 25 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.6 g | 0.5 g | 7 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0.2 g | 0.1 g | 1.2 g | 11 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0 g | 0 g | 0 g | 0 kcal |
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