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LOW CARB ITALIAN EGG BISCUITS

These Keto Italian Egg Biscuits are low carb, sugar free, gluten free and with an incredible texture so delicious and close to traditional Italian egg biscuit cookies you will be amazed! 

ITALIAN EGG BISCUITS

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.

 

Ingredients

  • 4 eggs
  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla stevia
  • ¼ cup unsweetened almond milk
  • 2 cups almond flour
  • 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

Glaze

  • 1 cup Swerve Confectioners
  • ¼ cup unsweetened almond milk
  • 1 teaspoon almond extract

Instructions

  • Preheat oven to 350 degrees F.
  • In a stand mixer, mix the eggs, butter, vanilla and almond extract, vanilla stevia and milk.
  • Whisk the flours, protein powder, confectioners sweetener, baking powder and salt together then mix with wet ingredients until combined.
  • Use a cookie scoop and make 36 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.

Notes

Net Carbs: 1g

  • If you want more of a frosting look instead of a glaze, as you see from my pics, I swapped the almond milk with whole milk.
  • 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