Low Carb Pizzelles/Cannoli shells/Waffle cones
Pizzelles are a staple Italian cookies, so of course I had to try to figure out a recipe! Luckily one of the easier Italian cookies to make, unlike cucidatis that have a ton of ingredients. Basically I just had to figure out the right low carb flour combo and sweetener to sub in because the other ingredients butter and egg make up the bulk of the recipe.
The recipe below makes 16 cookies in the Pizzelle maker I own, you may get more or less depending on your iron but this recipe is easy to double, triple or even quadruple. You may need to do some experimenting with the iron you own to get the amount of batter right. For mine it was about a tablespoon of batter if I squeezed down on the iron, I used the smallest portion scoop I own. If I wanted a thicker cookie, I would have to add a little more batter and wouldn't push down so much after filling with batter. So there are a few kinks you may need to work out with your machine but all in all it's a very simple recipe.
For the sweetener you need to use something that has a little bit of graininess too it, in order for the cookie to be crispy. Powdered monkfruit, stevia, or splenda won't work in this recipe. Either will allulose, no matter what allulose will prevent the cookie from becoming crispy. So I suggest a type of sweetener that is granular and a 1:1 substitute for regular sugar. You will usually find that information on the package somewhere but as a guide, stevia, monkfruit and splenda need to be cut with something else to make them 1:1 with regular sugar because they are very sweet in their pure form.
The other important ingredient in this cookie is the egg white protein powder. The powdered egg whites give the crispiness you want in a pizzelle. Adding extra liquid egg whites will not work to make the cookie crispy. You need the drying of powder to make the batter the right consistency. I have a bunch of crispy cookie recipes on my channel that use egg white protein if you don't want to buy a bag just for this recipe. There are recipes for oreos, tagalongs, thin mints, etc. on my channel that call for egg white protein powder. Also you can just add water to the powder and blend it up to make my angel food cake recipe, many possibilities!
You can also use this recipe to make waffle cones or bowls or cannoli shells, all of which I showed in the video. I will also link below the tools I used to make those products. I love putting a scoop of keto ice cream in a waffle bowl and adding toppings so it feels like I got to go to the ice cream parlor and order a decadent sundae like I use to!
Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.
Anchor Hocking Custard Cups - https://amzn.to/3cQe36Z
Portion Scoops - https://amzn.to/3nAKgnD
Cone shapers- https://amzn.to/3NDqnIK
Cannoli tubes - https://amzn.to/3mvMXqT
Pizzelle Maker - https://amzn.to/3mAeaZA
Mini Offset Spatula - https://amzn.to/3e4i09O
Mixing bowls- https://amzn.to/32ZZclx
Silicon spatulas- https://amzn.to/3u8rQNw
Silicon whisks- https://amzn.to/3ujOMtn
Scale - https://amzn.to/339tsKN
Cone Holder - https://amzn.to/3QbXvsU
Granular monkfruit- https://amzn.to/3u7ebGd
Coconut Flour - https://amzn.to/3shHjuu
Xanthan Gum - https://amzn.to/3yPfpbw
Pyure Organic Stevia Sweetener Blend https://amzn.to/3gVPbOz
Egg white protein powder- https://amzn.to/3nBsTTN
Bulk supplements Egg White Protein - https://amzn.to/3rhg5UJ
(As an Amazon Associate I earn from qualifying purchases)
These pizzelles stay well on the counter for several weeks in a ziplock bag. You can also freeze then for up to a month or two. I would let them thaw out of the bag on the counter or just eat them straight out of the freezer, they are delicious as frozen chocolate dipped ice cream cones.
Low Carb Pizzelle Recipe
96 g Granular Sweetener (I use Lakanto Classic Monkfruit/Erythritol Blend) (about 1/2 Cup)
84 g Salted Butter (melted and cooled)( 6 Tbs., 3 oz.)
1/2 Tbs. Vanilla Extract (6 g)
15 g Coconut Flour (2 Tbs.)
12 g Egg White Powder (1 1/2 - 2 Tbs.)
1/2 tsp. Xanthan Gum (2g)
1 tsp. Baking Powder (4g)
Melt the butter, measure, sift and whisk together dry ingredients together
Beat eggs and granular sweetener together until frothy
Stream in butter as you whip then add the vanilla extract
Add dry ingredients into the wet and beat until there are no lumps left
Preheat the pizzelle maker while the batter rests and grab out a drying rack for a place for the cookies to cool
If you have the same pizzelle maker as I do, ladle a tablespoon of batter into the center of the cookie pattern, press down and hold for a few seconds, cook for no longer than a minute and a half (may take some testing if you have a different size cookie maker or a waffle cone maker)
Once cooked they will be very fragile, using a mini offset spatula pick up the cookie and lay flat onto the cooling rack or shape around a cone mold, cannoli tube, or in between two glass bowls depending on the desired shape
Once cooled, store on the counter in a ziplock bag for a week or more
Macros: 1 Pizzelle if you make 14-16 pizzelles
5 g Fat
7 g Total Carbs
0 g Fiber
6 g Sugar Alcohol
1 g Net Carbs
2 g Protein
I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
Alycia J Distefano
P. O. Box 56
Derby, NY 14047
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