Keto Italian Easter Cookies
Servings 36 cookies
Calories 76kcal
Ingredients
- 4 eggs room temperature
- ½ cup unsalted butter softened or coconut oil for dairy free
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract can be omitted for nut free
- ½ teaspoon vanilla stevia
- ¼ cup unsweetened almond milk or heavy cream for nut free
- 2 cups almond flour or sunflower seed flour for nut free
- ½ cup coconut flour
- 1 ounce whey protein isolate or 1 scoop
- ¾ cup Swerve Confectioners
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- pinch salt
- lemon zest or orange zest optional
Glaze
- 1 cup Swerve Confectioners or powdered sugar substitute
- ¼ cup unsweetened almond milk or heavy cream
- 1 teaspoon almond extract or anise extract
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.
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