These Italian Egg Biscuits are low carb, sugar free, gluten free and with a incredible texture so delicious and close to traditional Italian egg biscuits you will be amazed! Thank you for Bob’s Red Mill for sponsoring this post.
Easter is coming and one cookie that is always on our Easter dessert table are these beautiful Italian Egg Biscuits. It’s been a pretty long time since I’ve actually had a traditional one with sugar, probably been over 15 years now, but I do remember that perfect texture and subtle sweetness. It was kind of dense, but light at the same time. Hard to explain if you’ve never tried them, but oh so memorable.
My grandmother would make them every Easter and since she’s passed my mother has carried on that tradition, but this year it was my turn. Mom had other obligations and our Italian egg biscuits were not on her list. Of course I knew I had to try my best to make not only my mother, but the legacy of my grandmother proud. And I believe she would be with these cookies.
This year I’ve had the opportunity to partner with one of my favorite brands, Bob’s Red Mill. My last post for Low Carb Savory Biscotti featured their incredible almond flour, but today’s post features one of their newer products, Paleo Baking Flour.
I’m loving this new flour mix because it combines almond flour with coconut flour making a really terrific flour to work with. I made these cookies using this flour twice with wonderful results. I also tried these cookies just using their almond flour and found that while they tasted the same, the cookies were flatter and did not hold up their shape as they did with the Paleo Baking flour and as you can see in my photos.
That round biscuit shape is one way they are unique and stand out from other cookies. Topped with a simple sugar-free glaze and a few natural sprinkles, these are festive and ready for Easter!
My children and husband thought they were delicious and just as good as the traditional ones they remember from Easters past. Hope you enjoy these lovely cookies on your Easter table!
- You can swap out the confectioners Swerve sweetener I used for another sugar free granulated sweetener of choice. I like the fine texture the confectioners sweetener provides better than anything else I’ve tried.
- Swerve is less sweet than most sugar free granulated or confectioners sweeteners so I would recommend if using something else to eliminate the vanilla stevia or these might be too sweet.
- You can swap out the milk for whatever you like to use.
- These can be baked then frozen and thawed for when you are ready to serve.
Disclaimer: This post has been sponsored by Bob’s Red Mill with whom I am honored to be in partnership with! Thank you for supporting the brands that keep this website running.
- Serves: 28
- Serving size: 1
- Calories: 55
- Fat: 3.3g
- Saturated fat: 1.1g
- Trans fat: 0g
- Carbohydrates: 3.5g
- Sugar: 0.3g
- Sodium: 91mg
- Fiber: 0.8g
- Protein: 2.8g
- Cholesterol: 29mg
- 4 eggs
- 1/2 cup softened butter or oil
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp vanilla stevia
- 1/4 cup unsweetened almond milk
- 3 cups (14oz) (396g)Bob's Red Mill Paleo Baking Flour
- 1 scoop (1.1oz) whey protein powder
- 1 cup (5.5oz) (157g) Swerve Confectioners
- 1 tbsp baking powder
- pinch salt
- 1 cup Swerve Confectioners
- 1/4 cup unsweetened almond milk
- 1 tsp almond extract
- Preheat oven to 350 degrees F.
- In a stand mixer, mix the eggs, butter, vanilla and almond extract, vanilla stevia and milk.
- Whisk the flour, protein powder, confectioners sweetener, baking powder and salt together then mix with wet ingredients until combined.
- Use a cookie scoop and make 28 mounds of batter placing on two parchment lined baking sheet pans.
- Bake for 20 minutes and allow to cool completely before frosting.
- Make the glaze by stirring the ingredients together until smooth.
- Dip the cooled cookies into the glaze, add sprinkled if desired and allow to set before storing in an airtight container.