KETO HOLIDAY DESSERTS - PART 1: Pizzelle

Описание: Welcome to KETO over 50!

Indulge in the joy of the season with this Keto Pizzelle Recipe, a low-carb twist on the classic Italian holiday treat! These crispy, delicate cookies are perfect for anyone following a Ketogenic lifestyle, especially those over 50 looking for a guilt-free way to enjoy festive flavors. Made with keto-friendly ingredients, these pizzelle cookies are light, flavorful, and have just the right crunch to pair with your favorite coffee or tea.
Whether you’re baking for yourself or preparing a holiday dessert tray for loved ones, this recipe will wow everyone while keeping you on track with your health goals. Easy to make and delightfully satisfying, these Keto Holiday Cookies are sure to become a seasonal favorite.
Subscribe to my channel, Keto Over 50, for more festive treats, tips, and recipes to make your holidays both delicious and healthy.    / @ketoover50  

Timestamps:
0:01 - Introduction
0:42 - Recipe begins, mixing ingredients
3:26 - How to make Pizzelle in the Pizzelle Iron
8:26 - Trimming the cookies
10:45 - Finishing the cookies with powdered sweetener

Keto Pizzelle
These crisp Italian waffle cookies are a tradition for many families at Christmas. And now they're sugar-free and keto friendly! Special thanks to Carolyn Ketchum at AllDayIDreamAboutFood.com for this awesome recipe!

Servings24 cookies
Calories203kcal
Ingredients
• 4 large eggs
• ⅔ cup Swerve Sweetener
• 1 to 2 teaspoon extract of choice (anise, almond, or vanilla)
• ½ cup butter, melted
• 2 cups almond flour
• ½ tsp baking powder
• ¼ teaspoon salt
Instructions
1. In a high-powered blender or food processor, combine the eggs, sweetener, and extract of choice. Blend a few seconds to combine. Slowly drizzle in the butter with the blender on low speed.
2. Once all of the butter is combined, add the almond flour, baking powder, and salt and blend 30 seconds to combine. Let rest to thicken while heating the pizzelle maker.
3. Preheat the oven to 200F and line several cookie sheets with wire cooling racks.
4. Heat pizzelle press according to manufacturer's directions. Grease very lightly (if you have a non-stick press, you don’t need to grease it).
5. Use one slightly heaping tablespoon for each pizzelle, and place just behind the center of the flower or waffle pattern (this helps when you close the press because the batter gets pushed forward). It may take you a few tries to get the amount of batter and the placement just right.
6. Close the lid slowly to allow the batter to spread, then lock the lid in place. Cook until just barely golden brown, about 30 to 60 seconds. You can peek at them and see if they are cooked yet and then reclose the lid.
7. Use a rubber spatula to remove the pizzelle from press and place in a single layer on the cooling racks. At this point they will be very soft. Cut off any of the edges that went outside of the pizzelle pattern, before they get crisp.
8. Place the cookie sheets in the oven and let the pizzelle stay inside for 15 to 20 minutes to crisp up.
9. Repeat with the remaining batter.
Nutrition
Serving: 2 pizzelle | Calories: 203kcal | Carbohydrates: 4.3g | Protein: 6.2g | Fat: 17.9g | Fiber: 2g

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I LOVE this Pizzelle Iron! I've even made very thin chaffles in it.
Cuisinart WM-PZ10 Pizzelle Press: https://amzn.to/4fZzwcb

Check out my other outstanding KETO recipes:    • KETO Creamy Roasted Root Vegetable Soup, P...  

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