Sugar Free Low Carb Keto Italian Easter Cookies
These Keto Italian Egg Biscuits are low carb, sugar free, gluten free and with an incredible texture so delicious and close to traditional Italian Easter cookies you will be amazed!
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 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!
Sugar Free Frosting Options
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.
Sugar Free Sweetener Options
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.
Here’s my Sweetener Guide & Conversion Chart to help you decide how much of another sweetener to use.
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.
Keto Italian Easter Cookies
Keto Italian Easter Cookies
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 can be omitted 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
- 1 ounce whey protein isolate or 1 scoop
- 3/4 cup Swerve Confectioners
- 1 tbsp baking powder
- 1 tsp xanthan gum
- pinch salt
- lemon zest or orange zest optional
Glaze
- 1 cup Swerve Confectioners or powdered sugar substitute
- 1/4 cup unsweetened almond milk or heavy cream
- 1 tsp 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
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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.
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!
I made these delicious cookies for Easter, and we all loved them! They are soft, sweet and delicious. I went for the thicker glaze for a frosted look, using the powdered Sukrin (melis). Even my kids loved them, and I can’t always get them on board with the low carb desserts. These were a definite winner. Thanks for the recipe.
Where can we see that??? It says: 2 cups, 1/2 cup, 3/4 cup….. for the flour and sweetener?
Where can you see what? Listed after 2 cups is almond flour, 1/2 cup coconut flour, 3/4 cup Swerve confectioners
I made a reply on your comment to Alison Southward: “There are grams for the flour and sweetener used.”
But my question did not show up there? I understand your confusion!
I love your recipes, but would love them even more, if there was a Metric opportunity?
Under the ingredients of the recipe you will now see a Metric option, just click that and it will convert the US measurements.
Thank you so much for all of your wonderful recipes! Grateful for your website, your time and energy!
I noticed almond milk was listed twice, was this an error since it was reposted? Also I do not have whey isolate or even know what that is….can I sub. it with anything?
Almond milk is listed within the cookie batter as well as under the glaze ingredients so it is used twice. Whey is protein powder.
These look amazing! Sadly I have a hubby allergic to tree nuts/peanuts and anything citrus. Trying to eat low carb and gluten free for us is next to impossible! Any suggestions?
Brenda, is it possible to skip the protein powder or substitute it with vanilla pea protein powder that contains Stevia?
I think subbing it is better than skipping it as far as the texture of the cookie.
Oops! Not lousy! It says to make 28.
It says 36 servings at the top but in your directions lousy to make 28 mounds. Just wondered!!! It looks delicious!!
That was an error from using the original flour I had last year in this recipe. Surprisingly I was able to get more cookies from the new adapted version I’m sharing today. So I just fixed it in the directions, thank you!
Hello
You have this recipe making 28 cookies and using 3 cups of the Paleo flour and a carb count per serving of 3.5gram. The information on the Paleo flour is 13grams of carbs per 1/4cup – so if I take 13 x 12(3cups) divided by 28 (cookies made by the recipe) it is 5.57 – not 3.5grams.
thank you for the recipe – but if people are on low carb – the carb count being higher for the recipe will make their daily carb total off.
E
Reading all of the comments made on this incredible cookie recipe is a little disheartening. The recipe is excellent. Most of your recipes are. And they are soooooo smart. It is hard to create truly delicious low carb dessert recipes and you manage to do it repeatedly. Genius. So it is distressing to read posts people write to just complain. Ok people! Flour and refined sugar substitutes are expensive! That is not the fault of the recipe creator. If you know the ingredients are beyond your price range then go to another recipe, perhaps at a site that uses ingredients you are comfortable buying. Same thing for carb number. 3.5 carbs for a cookie of this quality is awesome, but if you only want 1 carb then fine, go find a 1 carb recipe without feeling the need to write a complaining post to one of the best low carb recipe creators out there. Sigh. And why would anyone who gets ill with these ingredients, therefore never making or eating the cookies bother posting on the recipe? You, Brenda, are so gracious and patient to all of the critical posters. I, on the other hand, vote for people to deny their impulse to drop nonsensically critical posts. Manners, people! Please. If you don’t have anything nice or constructive to say, refrain from posting.
Thank you so much Lisa!
Very, very well written reply, Lisa. I agree with you 1,000%!! If I were sharing a recipe, I would state at the beginning of my ingredients list, “NO SUBSTITUTIONS” in BOLD CAPS. Seriously. I love Brenda’s recipes and appreciate the effort it takes to make them the best they can be.
YAY! Very well said! Ditto. (Thank you for all your effort, Brenda!)
Very well stated! I can’t believe the nerve of people.
I could not agree with you more!
Well said!
Do you have any recipes that use rice flour.
no sorry
Actually Vitacost has it on sale for $9.34 at the moment if that helps anyone 🙂
I have to agree the cheapest I found the flour was $12.50 each if ordering a case of 4. I can get the almond flour at $8.00 each and the coconut at $4.5 each in a case of 4. Not sure why they have it priced so high. But right now they have a 20% coupon running (20spring) so I will try the recipe. They look awesome!
I priced Bob’s Red Mill Paleo Baking Flour, 1 lb. bag $10. This recipe calls for 3 cups, which is probably all that’s in the 1 lb. bag. Then add cost of eggs, butter, vanilla, almond milk, and the 2 cups of Swerve sweetner (which is also extremely expensive, 12 bag of Swerve $8). I estimate the cost of making this recipe would be around $25-$30…for 28 cookies. Ouch! Way too much money to spend on a cookie recipe, which I have never tried before, and would be taking a chance they don’t turn out and I would be out all that money. Not worth it to me. Sorry, being real and mindful in my finances.
correction: 12 oz. bag of Swerve $12 at local Stop & Shop
seems to always be cheaper online than at stop & Shop
http://amzn.to/2pbJGNC
seems to always be cheaper online than at stop & Shop
Is the vanilla stevia for sweetening purposes?
yes
Hello!
Thanks for sharing another delicious looking recipe.
I live in Mexico and I don’t have access to Bob’s red Mill products. I don’t suppose you could get the ratio they use in their Paleo flour? That would be AWESOME!
Thanks!
can you please tell me what you used for sprinkles? any I have seen are made from cane sugar so I avoid and they give such a pretty touch.
thank you. these sound wonderful
They aren’t sugar free sprinkles. All natural ones from Whole Foods.
Hello there, my kids are allergic to almond, what other flour may I use?
I’m sorry it’s not an easy recipe to simply advise on a different combo of flours without trying it myself. I’d be guessing on measurements for the right consistency.
Protein powder? I can’t find one that’s suitable for my son’s peanut allergy (tree nuts ok). Any suggestions on what I could even consider trying?
I’m guessing you’d have to email the company to check if its made in a nut free facility, but I use this one, it doesn’t contain peanuts but I’m not sure how its processed https://www.swansonvitamins.com/swanson-premium-whey-protein-powder-36-5-oz-1035-grams-pwdr
These look SO good, but that baking mix would make me sick. Almond flour upsets my stomach, and then there is tapioca flour, and arrowroot starch to spike my sugar. I wish I could find more recipes that use coconut flour, and none of these things that I can’t tolerate.
Is the coconut flavor strong with this Bob Red Mills flour? My son can pick out the flavor of coconut flour easily, its hard to bake anything w/o him tasting it, and of course he dislikes it. : (
No not at all.
Try using it making strong flavor profiles, such as a slightly tart lemon bar.
Cannabis infused butter also covers a multitude of flavors, although the cannabutter can sometimes have an extraordinarily dank and unpleasant flavor.
I can not detect any coconut flavor at all. Bob’s products seem to be pretty great across the board.
Hello, have you tried using Almond flour or coconut flour?
mentioned above using just almond flour, results were a flatter cookie. Have not used a combo of both, that’s why i love this Paleo flour mix rather than having to come up with the right combination myself.
I would rather have a cookie that is about one carb per cookie. I don’t do flour..
arrow root and tapioca flour is a no go for me..what could we substitute?
Sorry I’ve only tried just almond flour as I mentioned above and it resulted in flatter cookies.
I’m confused reading these comments. The recipe I see doesn’t say anthing about a paleo baking mix. It calls for almond flour and coconut flour (separately) along with the other ingredients.
I would like to make these cookies, but would follow the recipe as it is above and don’t want to waste the ingredients.
Thanks.
Under my notes above the recipe I mentioned I first published this recipe in 2017 and did use Bob’s Red Mill Paleo Mix and those comments you’ve seen were referring to that mix that’s why I adapted the recipe to use almond and coconut flour instead, basically because of those complaints.
Please can you give weights to your recipes, so that those of us over the water in Europe can have a go. There are so many different conversion rates, that it’s impossible to trust the accuracy of them.
Weights are more accurate anyway.
There are grams for the flour and sweetener used.