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Low-Carb & Keto Pizzelles

4.5 stars, average of 192 ratings

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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

Allergy information for Low-Carb & Keto Pizzelles

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 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)


  1. Preheat the cone maker (pizzelle/wafer maker).
    Low-Carb & Keto Pizzelles
  2. Place the almond flour, psyllium, anise seeds and extract, and salt in a large mixing bowl.
  3. In another bowl, mix the eggs, coconut milk, sweetener and melted ghee.
    Low-Carb & Keto Pizzelles
  4. Add the dry ingredients into the bowl with the eggs and mix well.
  5. 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.
    Low-Carb & Keto Pizzelles
  6. Cook for 5 minutes, or until it's lightly browned and cooked through.
    Low-Carb & Keto Pizzelles
  7. 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.
  8. Dust with the powdered sweetener. Store in an airtight container for up to one week. Low-Carb & Keto Pizzelles

Ingredient nutritional breakdown (per serving, pizzelle)

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (11)

Made this,  it doesnt work
The pizzelles are not crispy

I'm sorry it didn't work for you. Could you please give me some more info on how you made these? Did you leave it to cook for long enough? Thank you!
I'm confident it works as I've made it many times following the same recipe. As you can see in this video they do crisp up - the video is not for pizzeles but for sugar cones which does crisp up as it cools: Low-Carb Ice Cream Sugar Cones

I have tried to make this recipe twice and it does not work. Something is missing. It burns immediately every time.

Hi Betty, I've made it many times and it's based on a sugar cone recipe that you can see in this post - and a video recipe: Low-Carb Ice Cream Sugar Cones
I wonder if it's your cone/pizzelle maker that may be causing this?

This did not work for me, either.  I weighed all ingredients, and the batter seemed reasonably thick when I put it on the hot pizzelle maker.  But after the correct amount of time I opened the maker and it was just a spread-out super thin lacy mess.  Tasty mess, I must say, but it did not hold together at all.  I have a lot of experience making pizzelles with traditional ingredients and this just did not work for me.  I am disappointed.

I'm sorry to hear that Terri, I have no idea why this is happening - this is such a mystery to me. I made the ice cream cones several times and they are made with the same dough as the pizzelles, just without anise and shaped into cones. I'm just thinking that if it was lacy, was the pizzelle maker pushing too firm so that the thickness couldn't be maintained (I'm not sure if the hight is adjustable)? I'm just trying to figure this out. Thank you!

This is truly amazing. I've been waiting for a LCHF pizzelle recipe that does NOT use cream cheese!!!! I'm Italian and these are a regular COOKIE in our pantry. My kids love them, I love them!!! This recipe makes 20 pizzelle. If I double or triple the recipe would it alter the taste, texture in any way. Can you provide me with the ingredients that will make at least 30+ pizzeelle. My family does not stop at 1, lol. Please and thank you!

Thank you so much Linda! You can double or triple the recipe and it won't change the texture or flavour. I would probably start by making a double batch only because it will take some time to do 40 pizzelles! You can do that by using double the amount of every ingredient listed. We plan to add this functionality in the near future so it will be easy for our readers to make multiple/or half batches.

That's great! Thank you for responding so quickly. I have the traditionally Italian pizzellee maker and it makes two at a time so it won't take too long. If I were to add some whey protein isolate to make these a little more denser, do you think that would work.

I believe it would! Adding some whey protein isolate can't do any damage. Quite the opposite. I'd still only use just 1/4 cup.

Thank you! I will definitely give that a try!