Reader requested recipe: low carb, grain-free pizzelle! These crisp Italian waffle cookies are a tradition for many families at Christmas. This post is sponsored by Bob’s Red Mill.
Confession time: I don’t really like pizzelle all that much. I just find them rather boring. I am ducking for cover as I say this because I can see people all over the country throwing sharp objects in my direction. I hear so many say all the time that this flat waffled cookie is their favourite Christmas cookie. I don’t know what’s wrong with me, but I just can’t quite see the appeal. Even when I make low carb, grain-free pizzelle such as these. They are good but they aren’t really cookies, in my humble opinion. They’re just really flat waffles with a little flavouring! They’re decent spread with some peanut butter for breakfast but that’s about the extent of it for this girl.
Sorry, sorry, sorry. I know people love them and so I apologize profusely if I offend. So many people have asked me to make low carb pizzelle but they do require special equipment. While I am the queen of baking equipment, I try not to purchase items that have only a single use. And a seasonal single use at that! But the pressure was just too great for me so I broke down and did it. That and the fact that I noticed when I accidentally overcooked my low carb cream cheese crepes, they got crispy and rather reminded me of pizzelle in texture and flavour. I knew I need to run with that and see what I could come up with.
The nice thing with these pizzelle is that you can use your blender to whip up the batter, so it’s less messy and it’s easy to pour the batter into the hot iron. A good high-powered blender works best for a really smooth, homogenous batter. I used both Bob’s Red Mill coconut flour and almond meal for these and I found I had to increase the flours compared to my crepe recipe to get something that worked for pizzelle.
Now here’s the trick for these low carb Italian waffle cookies: you must let them rest and cool COMPLETELY to crisp up. Right off the iron, they are soft and malleable, just like real pizzelle (at this point, you could roll them into cones or tubes if you like). And even after they seem completely cool, they still aren’t all that crisp. They are best left out overnight, completely uncovered and in a single layer on cooling racks. It’s only then that they become fully crisp. I know, I know, having the patience is tough. But trust me, you will enjoy them more the second day than the first.
So, to all my pizzelle-loving friends…consider this my Christmas present to you. Enjoy!
Disclosure: Many thanks to our friends at Bob’s Red Mill for sponsoring this post.
Low Carb Pizzelle
- In a high powered blender, combine cream cheese, eggs, almond flour, coconut flour, sweetener, milk, and extract. Blend until smooth.
- Heat pizzelle press according to manufacturer's directions. Grease only if necessary (the one I have is very non-stick and needed no oil).
- Pour a few tablespoons of batter into each section of the press, 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.
- Close the lid and cook until just becoming golden brown. You can peek at them and see if they are cooked yet and then recluse the lid. They usually take less than a minute.
- Remove from press and place in a single layer on a cooling rack. Repeat with remaining batter. Let them cool completely on the racks overnight for a crispier cookie.
Serves 12. Each serving has 2.01 g NET CARBS.
Food energy: 122kcal Total fat: 9.27g Calories from fat: 83 Cholesterol: 72mg Carbohydrate: 3.86g Total dietary fiber: 1.85g Protein: 5.01g
Used to make this recipe: