I have wanted to experiment with these dainty, waffle-like cookies for a long time. When Carina (on the Low Carb Diets forum) recently told me the Italian name for them, I started researching, bought a pizzelle baker, and got busy experimenting. The first batch wasn’t crunchy or sweet enough, but this one turned out to be both! Yum! 8+d
Low Carb Pizzelle
1/2 cup salted butter, melted
1 large egg
1 tablespoon Fiberfit Liquid
2 teaspoons vanilla
1/3 cup granular erythritol
3/4 cup vanilla whey protein
3/4 cup almond meal
1/4 cup Wheat Protein Isolate 5000
1/4 teaspoon salt
Preheat pizzelle baker. In a medium bowl, whisk together butter, egg, Fiberfit, vanilla, and erythritol, in that order. With a spoon, stir in whey protein, almond meal, WPI, and salt. Let sit a few minutes to firm up a little. It should be a cookie dough, not a batter.
Put a scant 1/8 cup of dough slightly behind the center of each pizzelle form in the iron. Close the lid, lock, and check after about 30 seconds. These cook very quickly; you want them golden, not dark brown. Remove gently with a spatula to a wire rack to cool. The longer they cool, the crispier they get.
This makes 16 cookies in my pizzelle baker. (I use an electric, nonstick CucinaPro, which makes 5″ pizzelle.) You can form these while warm into waffle cones, waffle cups (put in a small bowl to cool), or cylinders to fill with ice cream or other fillings. You can also sprinkle them with powdered erythritol to make them even prettier.
The entire batch has about 7 net carbs using my ingredients. Your carb count may vary if you use different ingredients.