Low-Carb & Keto Pizzelles

Step 1Preheat the cone maker (pizzelle/wafer maker).

Step 2Place the almond flour, psyllium, anise seeds and extract, and salt in a large mixing bowl.

Step 3In another bowl, mix the eggs, coconut milk, sweetener and melted ghee.

Step 4Add the dry ingredients into the bowl with the eggs and mix well.

Step 5Pour 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.

Step 6Cook for 5 minutes, or until it's lightly browned and cooked through.

Step 7Once 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.

Step 8Dust with the powdered sweetener. Store in an airtight container for up to one week.