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
- 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
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Preheat oven to 350 degrees F.
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In a stand mixer, mix the eggs, butter, vanilla and almond extract, vanilla stevia and milk.
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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.
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Use a cookie scoop to make 1-inch balls (about 36 mounds) of batter placing on two parchment lined prepared baking sheets.
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Bake for 20 minutes and allow to cool completely on a wire rack before frosting.
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Make the simple glaze by stirring the ingredients together until smooth.
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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.
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