Sugar Free Italian Cookies

Easter Sunday is coming so it’s the perfect time to make one cookie that is always on our Easter dessert table!  These beautiful Italian cookies are now a sugar free, low carb, keto easy recipe. 

It’s been a pretty long time since I’ve actually had a traditional Italian cookie with sugar, probably been over 15 years now, but I do remember that perfect texture and subtle sweetness of this perfect cookie.

It was kind of dense, but light at the same time. Hard to explain if you’ve never tried them, but oh so memorable, especially with a cup of coffee.

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 proud, but the legacy of my grandmother proud as well And I believe she would be with these classic cookies made healthier.

My mom has said, “these have the same texture as Grams!” 

Carbs in Italian Cookie Egg Biscuits

Classic Italian Easter cookies have about 23 grams of total carbs per cookie with 146 calories. A little bit too high in carbs for a keto diet and will spike blood sugar. 

Carbs in our Keto Easter Cookie Recipe

One of our keto cookies has just 2 total carbs per cookie and just 76 calories. 

Printable recipe card has all the rest of the nutritional information for you at the bottom of this blog post.

Making traditional holiday recipes for Easter or Christmas time and turning them into low carb recipes hasn’t been easy, but I always seem to find a way. I still want to feel like I’m not missing out on anything living a low carb lifestyle!

My other traditional favorites made healthier are my Paleo Pecan Snowball cookies, Carrot Cake Cheesecake, Peanut Butter Easter Eggs and Keto Cookie Dough Easter Eggs, all perfect for this Easter baskets!

That round biscuit shape is one way this classic Italian cookie is unique and stands out from other cookies. 

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 delicious cookies on your Easter table!

Updated Sweetener Options (2026)

Over the years, I’ve simplified the sweeteners I personally use and recommend in my kitchen. I no longer use erythritol sweetener blends, and this recipe has been updated to reflect the options I trust and bake with regularly.

For these Italian Egg Biscuits, here are my preferred sugar-free sweetener choices:

• Monk Fruit Allulose Blend (granulated) – my go-to granulated sweetener for the best texture and mild sweetness
• Allulose (granulated) – creates a softer, more traditional texture without cooling effect
• Confectioners Monk Fruit Allulose Blend – powdered sweetener is perfect if you want a smoother dough
• Liquid Monk Fruit or Liquid Stevia – great for reducing bulk sweeteners if preferred

Important Note:

Allulose is less sweet than traditional sugar, so if you are swapping between sweeteners, you may need to adjust to taste.

I always recommend checking out my Sweetener Guide & Conversion Chart so you can confidently swap based on what you have on hand.

Why These Cookies Are More Golden

You may notice in my updated photos that these cookies are a bit more golden than before.

That’s because I now use monk fruit with allulose instead of erythritol.

Allulose behaves more like real sugar when baking, which means it browns and caramelizes, giving these cookies a more golden color and slightly richer flavor.

This is completely normal and actually a benefit of baking with allulose-just keep an eye on baking time so they don’t overbrown.

Small Batch Testing (12 Cookies)

When I filmed my YouTube video, I wanted a smaller batch for testing, so I reduced the recipe from 36 cookies down to 12 cookies.

And guess what? They came out perfect.

• Same soft texture of the cookies
• Same light, slightly cakey crumb
• Same classic Italian Easter cookie flavor

This is a great option if:

• You don’t need a large batch
• You want to test the recipe first
• You’re baking for a smaller household

Go to the recipe card and click Print but before you do, simply reduce the servings from 36 cookies to 12 and the ingredient amounts will update for you, then follow the recipe exactly as written.

Medium Batch + Sunflower Seed Flour Test (24 Cookies)

I also tested a 24-cookie batch and made a flour swap for those who need a nut-free option.

What I changed:

• Reduced recipe from 36 → 24 cookies
• Swapped almond flour → sunflower seed flour
• Removed almond extract and swapped with anise extract

Results:

I ended up with 22 cookies (some scoops were a bit heaping instead of level), but overall:

• Great option for nut-free baking for low carb cookies
• Texture is more of softer cookies than traditional but still delicious
• Flavor was just as good

Key Differences to Note:

• Color: Sunflower seed flour creates a darker cookie
• Shape: Cookies spread a bit more and are less rounded
• Texture: Slightly flatter, but still tender and enjoyable

My original version (almond + coconut flour) gives you that classic domed Italian Easter cookie look, while sunflower seed flour is a great allergy-friendly alternative.

 Pro Tips for Best Results

• Use a level cookie scoop for consistent sizing
• Don’t overbake-these are meant to stay soft
• Let cookies cool before glazing for best texture
• If using sunflower seed flour, expect a slightly different appearance (but still delicious!)

Glaze Options (Thin vs Thick Finish)

I also tested a few glaze variations depending on the look and texture you want for your cookies.

Thin, Classic Drizzle (Light & Translucent)

For my 12-cookie batch, I followed my original glaze recipe but used:

• Skim milk
• or use Unsweetened almond milk

Both of these are lower in fat, which creates a thinner, more translucent glaze.

 Result:

• Light, delicate coating
• Slightly glossy but not bright white
• Drizzles easily over the cookies

This is perfect if you want that classic, lightly glazed Italian almond cookies look.

Thick, Frosted Coating (Dip Style)

For my nut-free sunflower seed flour version, I wanted a thicker finish, so I used:

• Heavy cream

Result:

• Much thicker, almost like a frosting
• Great for dipping instead of drizzling
• Stays on the cookie without running off
• More opaque and richer in appearance

This works beautifully if you prefer a fully coated cookie with a bold, bakery-style finish.

Topping this sweet treat with my simple sugar-free icing sugar glaze and a few natural sugar free colorful sprinkles, these are festive and ready for Easter or Good Friday or the next time you want a fantastic cookie on your keto diet!

You can use this buttercream frosting if you prefer instead of making the glaze. 

 Which Should You Choose?

It really depends on the final look you want:

• Use skim milk or almond milk → for a light drizzle and traditional look
• Use heavy cream → for a thick, frosted coating that holds its shape

Both options are delicious—it’s just a matter of preference!

Storage

For best results and too keep them nice and moist, I’d recommend storing in an airtight container in the fridge for up to 3 days.

These can also be baked then frozen in a freezer bag and thawed for when you are ready to serve.

If you like instructional videos, watch my youtube video showing both versions and the two options for the glaze on top!

Keto Italian Easter Cookies 

Print

Keto Italian Easter Cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 36 cookies

Calories 76kcal

Author Brenda Bennett| Sugar-Free Mom

Ingredients

• 4 eggs room temperature
• 1/2 cup unsalted butter softened or coconut oil for dairy free
• 1 tsp vanilla extract
• 1/2 tsp almond extract or anise extract for nut free
• 1/2 tsp vanilla stevia
• 1/4 cup unsweetened almond milk or heavy cream for nut free
• 2 cups almond flour or sunflower seed flour for nut free
• 1/2 cup coconut flour
• 2 tbsp whey protein isolate
• 3/4 cup Monk Fruit Allulose Confectioners
• 1 tbsp baking powder
• 1 tsp xanthan gum
• pinch salt
•  lemon zest or orange zest optional

Glaze

• 1 cup Monk Fruit Allulose Confectioners or powdered sugar substitute
• 1/4 cup unsweetened almond milk or heavy cream
• 1 tsp almond extract or anise extract

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• In a stand mixer, mix the eggs, butter, vanilla and almond extract, vanilla stevia and milk.
• In a large bowl, whisk the dry ingredients; the flours, protein powder, confectioners sweetener, baking powder and salt together then mix with wet ingredients until combined.
• Use a cookie scoop to make 1-inch balls (about 36 mounds) of batter placing on two parchment lined prepared baking sheets.
• Bake for 20 minutes and allow to cool completely on a wire rack before frosting.
• Make the simple glaze by stirring the ingredients together until smooth.
• Dip the cooled cookies into the glaze, add sprinkles if desired and place cookies onto parchment paper prepared cookie sheet pan allow to set before storing in an airtight container.

Video

Notes

1 g net carbs per cookie

This recipe was first published in April 2017 using Bob’s Red Mill Paleo Baking Flour and then adapted in March 2018 using an almond and coconut flour ratio I felt was best for the proper texture of this cookie. 

Reposted with video in April 2019.

Retested and Updated for the nut free version in March 2026. Youtube video shows both nut free and original as well as glaze options. 

Nutrition

Serving: 1cookie | Calories: 76kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 37mg | Potassium: 40mg | Fiber: 1g | Vitamin A: 105IU | Calcium: 35mg | Iron: 0.4mg

The post Sugar Free Low Carb Keto Italian Easter Cookies appeared first on Sugar-Free Mom.

Why You’ll Love This Keto Chocolate Pumpkin Bread

When pumpkin meets chocolate, it’s magic — especially in a tender-crumb, quick bread that’s full of flavor and not dense or dry.

The pumpkin puree gives just enough moisture and natural sweetness while adding that perfect texture you expect from the best low carb pumpkin bread (think banana bread, but better!).

This loaf is:

• Nut-free – made with coconut flour and flaxseed meal, no almond flour needed.
• Refined sugar-free – sweetened with my favorite monk fruit allulose blend for the right texture and taste.
• Perfect for fall – full of pumpkin spice, chocolate, and cozy comfort.
• Kid-approved – even my youngest son (the coconut flavor detective!) loves this bread and can’t tell it’s low carb.

Whether you’re toasting a slice with butter, adding a smear of cream cheese, or sprinkling on sugar-free chocolate chips, this bread makes the perfect breakfast, snack, or dessert all season long.

Grain-Free & Nut-Free Pumpkin Bread

Creating a grain-free, almond flour-free pumpkin bread with the right texture was no easy feat! I tested this recipe six times to get the balance of coconut flour, cocoa powder, and sweetener just right.

Coconut flour absorbs a lot of moisture, so the ratio of wet to dry ingredients really matters. The result? A perfectly moist, tender crumb without any grittiness or dry texture.

If you’re new to coconut flour, don’t worry — it doesn’t overpower this bread. The pumpkin flavor and chocolate shine through beautifully. For those with nut allergies, this is the ultimate nut-free keto pumpkin bread recipe you’ll make again and again.

Super moist and full of chocolate and pumpkin flavor. My youngest son who has the tree nut allergy is not a fan of anything flavor of coconut. He is also the greatest detector of coconut in my recipes and a tough critic.

He loved this chocolate chip pumpkin bread and could not taste any coconut flavor. The other ingredients are the star in this hearty and dense bread.

Serving Ideas

• Toast a slice and top with coconut butter or sugar-free whipped cream.
• Spread with cream cheese for breakfast.
• Make mini loaves for holiday gifts!

This great recipe for keto pumpkin chocolate chip bread fits perfectly into your low carb lifestyle — with only 4g net carbs per slice.

Brenda’s Notes

Keep leftovers wrapped in paper towels inside an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

I’ve tested this recipe multiple times to get the right texture — moist, not too dense, and full of flavor.

Coconut oil or avocado oil can be swapped for butter if you prefer dairy-free.

Do not substitute cups of almond flour — it’s not a 1:1 swap for coconut flour and will drastically change the texture.

Looking for more Pumpkin Recipes?

• Pumpkin Cloud Bread
• No Bake Pumpkin Cheesecake
• Pumpkin Donuts
• Pumpkin Mousse

Storage Tips

This keto chocolate pumpkin bread keeps beautifully if stored properly so you can enjoy a slice (or two!) all week long.

Freezer: Wrap individual slices in parchment paper, then store in a zip bag or airtight container for up to 3 months. Thaw overnight in the fridge or pop in the toaster oven straight from frozen.

Room Temperature: Store covered with paper towels inside an airtight container for up to 2 days to keep the top from getting too moist.

Refrigerator: For longer freshness, refrigerate up to 7 days. Let slices come to room temp before serving, or toast gently for the perfect warm bite with a little butter.

Sugar-Free Low Carb Chocolate Pumpkin Bread

Print

Best Sugar Free Low Carb Keto Chocolate Pumpkin Bread

This Keto Chocolate Pumpkin Bread was originally posted in 2016 and updated in 2018 with a video — and now refreshed again for pumpkin season! It remains one of my most popular keto recipes for fall. Try it once, and it’ll become your go-to sugar-free chocolate pumpkin bread every year.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 14 slices

Calories 152kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 cup Coconut Flour
• 1/2 cup Flaxseed Meal
• 1/2 cup unsweetened cocoa powder
• 1 cup Monk Fruit Allulose granulated sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 tsp pumpkin pie spice
• 1/2 tsp salt
• 6 eggs
• 12 ounces pumpkin puree canned, not pumpkin pie filling
• 1/2 cup butter softened
• 1 tsp maple extract
• 1 tsp chocolate liquid monk fruit

Optional toppings

• raw unsalted pumpkin seeds
• sugar-free chocolate chips

Instructions

• Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
• Whisk all dry ingredients (first eight listed) in a large mixing bowl.
• In a stand mixer (or use a hand mixer), blend the eggs and the 1.5 cup of pumpkin puree until smooth.
• Add butter, extracts, and sweetener and mix again.
• Gradually add dry ingredients, mixing just until combined.
• Pour batter into your prepared loaf pan.
• Pour batter into a parchment lined 9 by 5 loaf pan.
• Top with optional sugar-free chocolate chips or pumpkin seeds, if desired.
• Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
• Cool 15 minutes, then lift from the pan and cool completely on a wire rack before slicing.
• Tip: You can also make these as chocolate pumpkin muffins — just reduce the bake time to about 30–35 minutes.
• Storage info right above this printable recipe card.

Video

Notes

4 g net carbs

This Keto Chocolate Pumpkin Bread was originally posted in 2016 and updated in 2018 with a video — and now refreshed again for pumpkin season! It remains one of my most popular keto recipes for fall.

 

Nutrition

Serving: 1slice | Calories: 152kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 145mg | Potassium: 130mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3985IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The post Best Sugar Free Low Carb Keto Chocolate Pumpkin Bread appeared first on Sugar-Free Mom.

Sugar Free Low Carb Cranberry CREAM CHEESE DANISH

The holidays are upon us and here at SugaFreeMom.com, that means spectacular healthy, low carb recipes that make entertaining family and friends easy and enjoyable!

Every holiday not only needs fabulous desserts, but also fabulous low carb breakfasts or brunch recipes that help balance blood sugar if you’re following a keto diet or low carb diet. Today you get a two for one deal! This is delicious with a cup of coffee or tea!

Enjoy this Low Carb Keto Cranberry Cheese Danish for breakfast, brunch or as a keto dessert!

WHAT IS FATHEAD DOUGH?

FatHead dough was made famous by the the movie, Fathead.

The movie doesn’t actually mention anything about the pizza dough and really it only became popular in the low carb space after Cooky’s Creations  blogged about a “Holy Grail of Low Carb Pizza Crust” recipe in 2012.

Unlike the classic Fathead dough made with almond flour, my dough is made with coconut flour and honestly I don’t want to toot my own horn, but it’s pretty perfect in the ability to make you feel like your biting into a fluffy high carb roll!

It also makes a perfect dessert for a buttery crust in our keto version of a cheese danish.

The original method for making this fathead dough combines cream cheese and mozzarella in a bowl, melts them together and then you have to work really hard combining the dry ingredients together.

The dough is pretty simple and doesn’t require any yeast or flour!

I created a quicker and easier method for making this dough, just read below for my new method. 

LOW CARB SWEETENER Options

You can always sub the sweeteners for whatever you like to use, but that being said, you’ll have to take a good guess on how much to use. 1/2 teaspoon of vanilla stevia is about 1/2 cup of sugar in sweetness.

The first time I made this danish I chose Sukrin Fiber Clear Syrup to mix with the cranberries. 

I don’t recommend Sukrin anymore so you could use liquid Allulose or Lakanto maple syrup. 

I tried this first using frozen cranberries and mixing it was difficult. I recommend fresh instead, but if you only have frozen, just thaw first then fix with the syrup.

You can use my Sweetener Guide & Conversion chart to swap any other sweetener you like!

This danish is just one of those recipes that is perfect if you’ve got some overnight guests. Easy to make, but more special than a traditional breakfast of bacon and eggs. 

CAN I SWAP THE CRANBERRIES?

If cranberries aren’t your favorite, swap them for raspberries, blueberries or blackberries which would be just as delicious. You could even use sugar free jams or keto cranberry sauce. 

But if you’re looking for a Christmas breakfast this would be my choice!

My oldest son, is pretty picky and even he said, “Tastes like a traditional danish Mom, it’s super good!” I’ll take that as a win!

SUGAR FREE CREAM CHEESE ICING

The cream cheese drizzle is of course totally optional, but truly puts this over the top!

It’s so tasty you’ll be tempted to smear it all over your face, I mean……slice.

It’s very simple to make as you just add all the ingredients for the icing into your blender, that’s it!

HOW TO MAKE KETO CREAM CHEESE DANISH

Make the Nut Free Fathead Dough

Preheat the oven to 400 degrees F.

Try my New easier method for making fathead dough: Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine.

Line a baking sheet with parchment paper and roll out the dough to an oval shape. You can wet hands and flatten the dough or place another piece of parchment over the dough and use a rolling pin. Set aside to make filling.

Make the Cheesecake Filling

Add the cream cheese, egg yolk, vanilla extract and stevia to a stand mixer and blend on high until smooth. Add cranberries to a small bowl and mix with low carb syrup.

Cut diagonal strips of dough lengthwise on each side of the oval shape and overlap the strips towards the center. 

Bake for 12-15 minutes until golden brown. Allow to cool then refrigerate.

Optional Icing

When ready to serve, add optional topping if desired. Simply place all ingredients into a blender and blend until smooth. Drizzle over the danish and enjoy!

Low Carb KETO Recipes using FATHEAD DOUGH

Cinnamon rolls

Pizza Rolls

Air Fryer Rolls

Sandwich Rolls

Hand Pies

Pizza Dough

SUGAR FREE CRANBERRY CREAM CHEESE DANISH

Print

Keto Cranberry Cream Cheese Danish (Nut Free)

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 10 slices

Calories 265kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Dough

• 8 ounces mozzarella cheese part skim
• 3 ounces cream cheese full fat
• 3/4 cup coconut flour
• 2 eggs
• 1 tsp baking powder
• 1 tsp xanthan gum or glucomannan
• 1 tsp vanilla extract
• 1/2 tsp vanilla stevia or low carb confectioner sweetener
• 1/4 tsp salt

Filling

• 8 ounces cream cheese
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp vanilla stevia
• 1/2 cup fresh cranberries
• 1/3 cup Lakanto Sugar Free Maple Syrup
• 1 teaspoon orange zest (optional) or 1/2 teaspoon orange extract

Optional Icing Topping

• 3 tbsp heavy cream
• 1 tbsp unsweetened coconut milk
• 2 ounces cream cheese full fat
• 2 tbsp Low Carb Confectioners sweetener
• 1/2 tsp vanilla extract

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F.
• New method: Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine.
• Line a baking sheet with parchment paper and roll out the dough to an oval shape. You can wet hands and flatten the dough or place another piece of parchment over the dough and use a rolling pin. Set aside to make filling.
• Add the cheesecake filling ingredients- cream cheese, egg yolk, vanilla extract and stevia to a stand mixer and blend on high until smooth. Add cranberries to a small bowl and mix with Sukrin syrup. 
• Spread the cream cheese mixture down the middle of the dough. Top cream cheese with cranberries. 
• Cut diagonal strips of dough lengthwise on each side of the oval shape and overlap the strips towards the center. 
• Bake for 12-15 minutes until golden brown. Allow to cool then refrigerate. 
• When ready to serve, add optional topping if desired. Simply place all ingredients into a blender and blend until smooth. Drizzle over the danish and enjoy!

Video

Notes

Nutritional info does not include optional icing.

4 g net carbs per serving. There are 10 servings.

This recipe was first published in November 2017. 

Nutrition

Serving: 1slice | Calories: 265kcal | Carbohydrates: 8g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 339mg | Potassium: 123mg | Fiber: 4g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 1mg

The post Sugar Free Low Carb Keto Cranberry Cream Cheese Danish appeared first on Sugar-Free Mom.