These keto pizzelle are the sugar free version of the popular crisp Italian waffle cookies. They are fun and delicious, and great for making other treats like keto stroopwafels!
I first created this keto pizzelle recipe back in 2015. But some readers were having a bit of trouble with the recipe so I decided to re-visit it recently. And now they are better, and more crispy, than ever.
But I need to be honest with you – I don’t actually like pizzelle all that much. I just find them rather bland. I am ducking for cover as I say this because I can see people all over the country throwing sharp objects at my head. I hear so many say all the time that this waffle cookie is their favourite Christmas cookie.
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 sweet waffles with a little added flavoring.
Which is I had some fun turning them into keto stroopwafels with my sugar-free caramel sauce. Now that is tasty stuff! And now you’re getting two delicious recipes in one… how awesome is that?
Updated keto pizzelle recipe
So what did I do differently this time around?
Well I ditched the cream cheese, for one thing. I had based my original recipe on my keto almond flour crepes, which uses cream cheese as a binder. But that didn’t go over that well with the pizzelle purists, and some people had trouble with the batter sticking and not always crisping up.
I also did a fair bit of research this time. I looked at traditional pizzelle recipes like this one, and took what I know about baking with almond flour to modify the recipe for keto and sugar-free.
So now they have a lot more butter and a bit of baking powder, both of which are in traditional recipes. You can also flavor them in a number of different ways. Anise is a classic, as is almond extract. Plain vanilla appeals more to my kids and works well for turning them into stroopwafels.
But because almond flour simply doesn’t behave the same way as regular flour, I had to take one extra step to get the best keto pizzelle. They don’t quite crisp up right off the iron, so I popped them in a warm low-temp oven for 10 to 20 minutes. Once they cooled, they were perfectly crisp!
What the heck are stroopwafels?
Just an aside, in case you’ve never heard of them: stroopwafels are Dutch waffle cookies with a caramel filling. You’ve probably seen them in specialty grocery stores or gotten them on planes, and they are delicious.
The waffle cookie base is actually quite different than pizzelle, as they are often made with yeast, and they are smaller in size. But the overall effect is the same so I took a few of my leftover keto pizzelle and used them to sandwich my caramel sauce. Divine!
Do you need special equipment for these cookies?
Yes, I’m afraid you do. And while I am the queen of baking equipment, I try not to purchase items that have only a single use. But I’ve had so many requests for keto pizzelle over the years that I broke down and purchased a pizzelle maker.
But after working on this recipe again and making a few batches, I realized that this kitchen gadget may be more useful than I first thought. While I may not like plain pizzelle that much, I can see how they might be used in a number of other recipes, such as the stroopwafels, and potentially even cannoli.
I also used my blender to whip up the batter. Almond flour is never going to be as fine as regular flour, so a blender or a food processor can get the batter more smooth and homogeneous. You can stir it all together in a bowl but I really think a blender or a food processor improves the cookies.
Tips for making Keto Pizzelle
If you love and miss pizzelle, you are going to love this recipe! Here are my best tips for getting it right:
- Whip up your batter and let it sit to thicken up a bit while you heat up the pizzelle press. This takes 5 to 10 minutes so it’s the perfect amount of time for letting the batter sit.
- It takes a bit of practice to get the amount and placement of the batter right. I found that a slightly heaping tablespoon was about right and it’s best to place it just behind the center of the pizzelle shape. Then slowly close the lid, allowing the batter to press forward to fill the shape.
- Don’t cook them too long! They can go from a beautiful light golden brown to overcooked in a matter of seconds. I found that I prefer them to come off early, when they are still quite light in color, as they have better flavor.
- They will be REALLY soft and flexible when they come off the iron. This is normal and they firm up as they cool. But to get them really crisp, you need to let them hang out and dry out in a warm oven.
- Your pizzelle usually come off the iron with extra bits attached that overflowed each pizzelle shape. Simply take a sharp knife to cut around them and remove those extra pieces. Keep the extra pieces, they are delicious as a snack!
- This recipe works with the ingredients I have listed. You can sub out the Swerve but it MUST be another erythritol based sweetener if you want crisp cookies. Other sweeteners like allulose and BochaSweet don’t crisp as well.
How to store your keto pizzelle
If you think they are going to be eaten within 5 days, just leave them on the counter, uncovered. They stay more crisp that way. If you live in a humid environment and they get a bit soft, you can warm them in the oven again to crisp up.
I honestly have not tried freezing pizzelle. They are a delicate, crisp cookie and I think they are best made fresh.
If you do want make the keto stroopwafels, do know that the cookies get less crisp as they sit with the caramel sauce on them. So I recommend prepping the pizzelle and the caramel sauce, and then making up the sandwich cookies as needed.
Disclosure: Many thanks to our friends at Bob’s Red Mill for sponsoring this post.
More delicious keto holiday cookies
- Keto Cut Out Sugar Cookies
- Keto Gingerbread Men
- Keto Snowballs
- Keto Butter Pecan Cookies
- Soft Keto Peppermint Cookies
- Keto Chocolate Peppermint Snowballs
These crisp Italian waffle cookies are a tradition for many families at Christmas. And now they're sugar-free and keto friendly!
- 4 large eggs
- 2/3 cup Swerve Sweetener
- 1 to 2 tsp extract of choice (anise, almond, or vanilla)
- 1/2 cup butter, melted
- 2 cups almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 recipe keto pizzelle
- 1 recie Sugar-Free Caramel Sauce
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In a high powered blender or food processor, combine the eggs, sweetener, and extract of choice. Blend a few seconds to combine. Through the whole in the lid, slowly drizzle in the butter with the blender on low speed.
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Once all of the butter is comined, add the almond flour, baking powder, and salt and blend 30 seconds to combine. Let rest to thicken while heating the pizzelle maker.
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Preheat the oven to 200F and line several cookie sheets with wire cooling racks.
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Heat pizzelle press according to manufacturer's directions. Grease very lightly (if you have a non-stick press, you may only need to grease once at the beginning).
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Use one slightly heaping tablespoon for each pizzelle, and place just behind the center of the 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.
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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.
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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. You cut off any of the edges that went outside of the pizzelle pattern, before they get crisp.
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Place the cookie sheets in the oven and let the pizzelle stay inside for 15 to 20 minutes to crisp up.
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Repeat with the remaining batter.
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Spread 1 keto pizzelle with about 1 1/2 tbsp of keto caramel sauce. Top with another pizzelle. Repeat with remaining cookies and caramel sauce.
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These are best served when freshly made, as the caramel sauce can cause the cookies to soften.
Disclosure: Many thanks to our friends at Bob’s Red Mill for sponsoring this post.
Allison says
Oh boy I bought a Pizzelle maker last year!! One of my favorite’s!
Chris says
I totally agree with you about Pizzelles. They are boring! But it sure is a pretty cookie. Question: if they are soft and malleable, can this cookie be used to make canoles? Now that is a cookie I miss! All that creamy goodness – YUM!
Love love love all of your recipes and blog. I am a true follower of your work!
Carolyn says
Yes, you should be able to roll it into a tube right after removing it from the iron.
Chris says
I borrowed my mother-in-law’s pizzelle maker and I just made these yesterday, they are absolutely wonderful and I’m not a pizzelle lover but I am now! I am going to make another batch very soon. I LOVE this cookie!!! Thank you!
Carolyn says
So glad to hear it!
Ranita says
THANK YOU!! Just when I was considering selling my Pizzelle maker~
Karen says
NOOOOO. Pizzelles are not boring… they have a subtle, delicate flavor and are good coffee dunkers. Us Italians love our pizzelles. Also, I don’t mean to offend, but no self-respecting Italian would use a pizzelle to make cannoli shells. It’s just not done. You CAN do it, but please do not call it a cannoli. Not.Even.Close. ;))
Carolyn says
Sorry but when it comes to low carbing, we do what we’ve got to do. It may not be conventional cannoli, but if it quacks like a duck, I will call it a duck. Good thing I have nothing to lose because I am not Italian! 🙂
Leslie says
As a faithful follower, I love your blog, Carolyn! You are so inspiring. I wouldn’t, however, think of these as only Christmas seasonal. Think ice cream cones, cannoli, etc. Or for a change up in the lunchbox, make the batter savory and stuff with cream cheese, green olives, and ham (or whatever stuffing floats your fancy) for a cannoli ‘sandwich’ of sorts. I just see so many possibilities to this seemingly seasonal treat.
Carolyn says
To be honest, I already was thinking of those things but that was before I purchased the pizzelle maker and tried them out. Now that I own one, I do have some plans for it.
Christine Wood says
These have been a staple for the last 2 years for my kiddo on the ketogenic diet. I’m not even sure how I came to own a pizzelle maker – garage sale find probably. We use a different basic batter (mac nuts, eggs, butter or oil) to get 4:1. She loves them flavored with vanilla stevia or english toffee stevia (we use sweetleaf brand). Sometimes she piles on whipped cream. We’ve done many things with these … best of all we can make a bunch. They’re really portable for on the go, school lunches, etc.
Carolyn says
Ohhh, I’d love to try the macadamia nut version. Will have to do that very soon.
Toria says
I LOVE your website and recipes, Carolyn! I can hardly wait to try this new recipe. Christine, could you post your macadamia nut version too?
Sarah G says
Haha, in my high-carb days I’ve pretty much only eaten pizzelle if there were no other sweets to choose instead. However, they are quite pretty! I think my kids would like them a lot too.
Heather says
Yum! I used to love these. Just when I thought I didn’t need any more appliances…
Lorraine says
Thank you! These are my one cheat at Christmas, my Mom always makes them (I think every Italian mother makes them!). She always puts powdered sugar on them but I have powdered erithrytol that has the same texture that I use for French toast that will work just as well.
Can’t wait to try them!
Deb says
I’m looking forward to trying this recipe, thanks! ( My Italian born husband enjoys a pizzelle rolled up for cannoli )
Deb E says
My pizzelle maker is 27 years old and rarely used so I need to fire it up this holiday. I love anise and always have lots on hand for flavoring. I do love pizzelles.
Kay says
Can they be poured like pancake batter if you don’t have a press?
Carolyn says
Sure, but I am not sure they will get properly crisp.
maria says
Hii, Carolyn
I just wrote you a day or two ago about how to make low carb pizelles. And you had just done so!
THANK YOU.
Maria (off to buy cream cheese, etc, and pulling pizzelle iron out of the closet)
Carolyn says
Hi Maria! I saw your email and was going to respond with this link but glad you found it on your own.
Maria brent says
Merry Chritmas!
Carolyn, I cannot thank you enough for make it doable for me: the low carb life and therefore increased health and wellbeing. I get to be low carb AND have goodies for friends over for tea. It was Jan 2012 that I made your tea cake—my first venture into almond flour and low carb baking. It is a big thing to tell you: you have helped many people be healthier! I imagine that you know that….but maybe you don’t take in the awesomeness of it. Thank you, and best wishes to your family and you.
Maria
Carolyn says
Maria, thank you SO much for your sweet note. That is so lovely to hear and keeps me motivated doing what I do!
Maria brent says
I forgot to write that I made the pizzelles this evening. The flavor is good, and the batter worked as well as any other pizzelle batter (always tricky for me). I await their crisping up over night.
I also made your walnut maple biscotti. I leave out the butter and add an extra egg. They are really very good. A staple for us now—and my friends who are not low carb request them.
I have started to use xylitol recently rather than Swerve or eriythritol–i now xylitol is slightly more carby—but I think the flavor is worth it. And the almond flour, etc, does make a heftier, more satisfying goodie, and therefore i am happy to eat only one or two, so i am not concerned about the few extra carbs.
Good food makes people happy.
I just read this new mystery called Recipes for Love and Murder by Sally Andrew. It made me happy too.
Maria
dina says
oh man, i’m italian and really miss pizzelles. thanks for posting this!
and yes, it is definitely not italian to roll them up for cannolis or ice cream cones, but the texture and flavor does lend itself to that.
ANGELA C says
Thank you, thank you, thank you!
Sonya Johnston says
I’ve not had any of your recipes disappoint! Just ordered a cute mini pizelle maker (makes 3′ cookies). Can’t wait to give it a try.
Nicole says
Your pizzelles look amazing! I’m looking forward to baking pizzelles again 😀
Sandy. says
Is there an alternative to Swervesweetner?
Carolyn says
Use whatever sweetener you prefer.
Lorrie Thomas says
Will liquid stevia work or does it need to be a powdered sweetner to come out right?
erica says
Thank you for this recipe inspiration. I really wanted a low carb krumkake recipe, so I used yours to start with, put 1/2t cardamon and 1tsp vanilla and baked on a krumkake iron (about 1&1/2 TBS on my villa ware iron) and rolled and am letting cool. Tasty! Thank you again for doing so much of the upfront work as I am a super busy mom who also works outside the home.
Lulu says
I just purchased a used pizzelle maker just to make these!
How can you say they are boring? I’ve not had Italian ones, only a Belgian version with caramel sandwiched between. But online I’ve seen chocolate, lemon, and even an orange rum version in my pizzelle manual. People use them molded as elegant bowls for mousse, rolled and filled with flavoured creams or mascarpone, dipped in chocolate, or decorated like sugar cookies.
That’s why I thought it was worth the purchase (and space). I’m very excited! Thank you!
LIRAZ says
HI CAROLYN!
I LOVE ALL YOUR RECIPE. I JUST SOW THIS RECIPE.
I HAVE AN ICECREAM MAKER XCAN I USED THIS RECIPE
TO MALR AN ICECREAM CONE’S
IF I WANT BROWN CONE OR PIZZELE WHAT SOULD I DO
THANY YOU SO MUCH.
Carolyn says
I don’t really know what to do for a brown cone…add some cocoa powder maybe?
Pam says
Thank you! I have a Belgian waffle cookie recipe I was wanting to make compliant but I believe I can use your pizelle recipe with a few tweaks!
Jody says
Not sure what I did wrong but these stuck so bad to my iron and no amount of oiling seemed to help
Carolyn says
Someone else had this happen too. Might be the type of press? I wish I knew.
Julie says
The only suggestion I have is to bake the pizzelles at a low temperature to make them crispier and crunchier like traditional pizzelles after removing from the press. My pizzelles were soft and moist and lacked a crunch even after cooling a while. I chose 200 degrees, and left them on the cooling rack to bake for approximately 10 min and then let them sit in the oven for a bit with the heat turned off. Great recipe and now I don’t have to go without my favorite Christmas treat.
Gary says
Followed the recipe exactly. First batch had
to be chiseled off the iron with a metal
scraper just like cement. Dumped the rest
of the batter in the trash. Took most
of the time cleaning the iron. Thanks
anyway.
Carolyn says
Then it’s probably your press. I’ve made these many times without issue. sorry it didn’t work for you.
Mchelle says
What can you use instead of almond milk in this recipe
Carolyn says
A mixture of milk and cream.
Marcia says
OK you non-pizzelle lovers, if you don’t like them because of the subtle flavor, try dipping them in melted 85% dark chocolate, ala fondue. They are simply fabulous that way!
Jesslyn says
I replace almond milk with coconut milk, it smell really good but it never turn crisp after a day!
Carolyn says
Yes, that’s probably because coconut milk has a much higher fat content.
Peg says
I make these at the holidays and use Egg Nog flavoring (King Arthur Flour), they are amazing.
Linda says
What would the reason be to use Cream cheese? Can there be a substitute?
Carolyn says
It helps them hold together.
Lisa V. says
Typically pizelle batter is made with butter.
Would the proportions of the flour need to change to get the same consistency?
Carolyn says
Honestly, I have only ever made them this way. I recommend it. “Traditional” doesn’t always work when it comes to low carb and high fat. Cream cheese has stabilizers in it which help keep the cookies together.
Linda says
Is there a substitute for the cream cheese???
Carolyn says
No, not in this recipe.
Jan says
Nice recipe! I have used a pizelle maker to make crepes and manicotti for years. Rarely for pizelle.
Thanks for this recipe…will try it — need a substitute for cream cheese (lactose). Would love any suggestions.
Jan
Carolyn says
You could try Kite Hill Almond Milk cream cheese but I cannot promise it will work.
DB says
Sadly, me too. I will try again, as I have made many of Carolyn recipes, and they have neve failed. It has to be on my side. On a side note, I just made pancakes out of the remaining batter. No reason to waste great ingredients.
Carolyn says
Sadly what? I am not sure what this is in response to but if you clarify, I will try to help.
Marie says
I am so happy to have found this! I have been a long-time reader of your blog, so I don’t know why I didn’t think a low carb pizzelle recipe would exist – I should have just come here first instead of following the Google rabbit trail. 😁 Low carb stroopwafels here I come!! – from a Dutchie
Carolyn says
Let me know how they turn out!
Mae says
Would using coconut sugar work instead of sweetner?
Carolyn says
No not in this recipe.
tara cattani says
Can you make chocolate Keto pizzelles.
Denise says
Hello All, I can’t have alcohol sugar so I did use coconut sugar in my batch with a little stevia. Turned out great. I love them.
I have a very old pizzelle iron,I had issues with them sticking but found butter worked the best instead of putting oil on the iron.
Thank you for the recipe!! so excited I can eat pizzelles again!
Carolyn says
So glad it worked!
Rena'te says
Please tell me what the reason is for using almond milk vs. milk?
Carolyn says
Cow’s milk is much higher carb than almond milk. 12g per cup rather than 2g per cup.
Coo says
WOO HOO I’m buying a pizzelle maker! I’m making cannoli’s with Keto ricotta cream and sugar free chocolate chips! Or Anise flavored cookies? Or hazelnut cream filled cookie tubes? Or Pizzelle drizzle with SF ganache or melted chocolate sprinkled with pistachios? How about cones for Keto ice cream! Oh, yeah!
Les says
Can I substitute for the coconut flour? eg oat flour
Carolyn says
You can certainly try!
Keto In Cucina says
Carolyn I’m a huge fan of yours!!! I love your recipes. Pizzelles are a regular cookie in our pantry, traditionally we make them all the time during the holidays .. they are a great snack with that espresso in the afternoon. But, I am not a huge fan of cream cheese. What is the reason for the CC? Can these be made without it? Do you have recipe that does not take any cream cheese? These are not usually made with CC so I’m wondering can it be substituted with something else?
Carolyn says
There is no sub here. When making my crepes, I noticed how crispy they got around the edges and cream cheese really helps hold them together.So I tried it with the pizzelles and it worked as well.
Jenny says
This recipe did not work out for me. I followed it exactly and it stuck and fell apart in my pizelle maker. I tried oiling it and the same thing happened . In an effort to salvage the batter I tried to make pancakes. It worked out ok but with a lot of effort. Not sure what went wrong…
Carolyn says
Honestly very hard to say without being in your kitchen with you…
Carol says
Wondering if those that are having pizzelle sticking difficulties are using uncoated plates. I have used uncoated pizzelle maker and those without sticking issues use a nonstick pizzele lmaker. I use one without nonstick for classic pizzelles without difficulty but there’s so much butter in classic pizzelles….not so with this recipe..Carol
carol walter says
Can these be made without a pizeele maker? I used to buy them at Ross with only three carbs in the regular ones and now I can’t get them anymore. They were such a nice treat. Lo carb is even better.
I think my friend has a pizelle maker. I guess I could ask her if we could have a cooking day at here house.
Carolyn says
I don’t see a good way of making pizzele without a maker. Sorry
Carolew says
You can use marscapone instead of cream cheese. It’s not as sweet, but it’s soft and mixes well with low carb recipes.
Abel says
I have used this to make low-carb cheese chips. I use thinly sliced provolone sprinkled with with everything but the bagel (feel free to try your favorite cheese with your favorite seasonings) cook them until slightly brown. Serve them with a low-carb chip dip!
I am also wondering if I could use a cornmeal extract to create a tortilla for tostadas. Or maybe garlic for a thin crust pizza. Problem is I hate to cook or create my own recipes! So if you ever find yourself with nothing better to do… hint, hint, hint! I so prefer your recipes any day!