Comments on: Sugar Free Low Carb Keto Italian Easter Cookies

By: Brenda Bennett

Brenda Bennett — Sat, 28 Mar 2026 13:20:49 +0000

In reply to Holly. Actually I recently made these and just skipped the xanthan gum and didn't replace it and they were still perfect in texture, though i can't say i've swapped the whey with egg white protein to know for sure how the texture would work, they may be drier.

By: Holly

Holly — Fri, 27 Mar 2026 23:05:20 +0000

Hello Brenda, I read through all the comments, but I don’t see anyone asking about egg white powder to replace the whey protein powder. Would that work here?

Sorry to always ask about subs but we have dietary restrictions for health reasons and I am so excited to try more of your recipes. They have all turned out so good!

Also wondering if you think gelatin or glucomannan would work for the xanthan gum here.

Thank you!

By: Brenda Bennett

Brenda Bennett — Thu, 28 Mar 2024 11:59:19 +0000

In reply to Sharon Mabe. Thank you for sharing that info!

By: Sharon Mabe

Sharon Mabe — Wed, 27 Mar 2024 14:44:31 +0000

Excellent cookie recipe. I made them with almond flavor and lemon flavor and both times they were great. I didn’t have whey protein or powdered eggs so used 3 whole eggs and 2 egg whites, and added 3 tablespoons of almond flower and they were great.

By: Brenda Bennett

Brenda Bennett — Thu, 21 Mar 2024 12:37:59 +0000

In reply to Susan. I've not tested this without the whey, possibly could use more almond flour but not sure on texture. The whey helps with it not being crumbly. Maybe try adding some gelatin powder or collagen.

By: Susan

Susan — Wed, 20 Mar 2024 22:02:46 +0000

In reply to Marilyn. Can I substitute the whey protein for something else if I can't do dairy??

By: Marilyn

Marilyn — Tue, 19 Mar 2024 14:46:16 +0000

Well said, Lisa! Thank you for your graceful honesty, and setting the ‘downers’ straight! It’s very disheartening to read the negativity some peeps feel necessary to share…I haven’t made these cookies yet but look forward to trying. Thank you Brenda for sharing your knowledge for us to enjoy!

By: Brenda Bennett

Brenda Bennett — Mon, 18 Mar 2024 21:05:04 +0000

In reply to Romina Roti. Thank you so much!

By: Romina Roti

Romina Roti — Mon, 18 Mar 2024 20:29:03 +0000

I made these today , they are amazing!
I rolled the balls in my hand for the first batch and just scooped the second batch. The rolled ones were nice and smooth. Next time I won’t rush and hand roll all them. Thank you Brenda

By: Joan Ruud

Joan Ruud — Sat, 29 Apr 2023 12:59:36 +0000

In reply to Brenda. I am so excited to make these. I made all the original knot cookies and my bunnies and ricotta cheesecake. I will use this recipe for the crust on the cheese cake too. I tried to attach my photos of my Italian creations that I have to make for everyone twice a year. Keeping the family traditions. Thank you for this recipe. We will see what the family will say. 👍

By: Brenda

Brenda — Sat, 18 Mar 2023 18:11:30 +0000

In reply to Js.

I’ve not tested it using just liquid stevia for this recipe, You would need to still replace the bulk that the sweetener provides. You might like this product.https://amzn.to/42pArg2

By: Jane Hawkes

Jane Hawkes — Sat, 18 Mar 2023 01:13:37 +0000

Can you use something in place of the whey proteins?

By: Js

Js — Fri, 17 Mar 2023 23:58:19 +0000

Is there any way I can use stevia? Sugar alcohols cause digestive issues

By: Patricia

Patricia — Mon, 06 Mar 2023 18:24:56 +0000

This might be a silly question. but can you roll the dough into balls if you don’t have a scoop? I’m just wondering if it would affect the texture.

By: Linda

Linda — Tue, 11 Jan 2022 15:17:10 +0000

I have made a lot of low carb recipes over the years – and a lot that have been thrown straight in the trash after one taste. This recipe is absolutely hands down the best cookie recipe I have made. Everything about it is perfect. The level of sweetness, the texture and how well they hold up for days. This recipe is a keeper for sure. Thank you!