These Keto Italian Easter Cookies or also called, 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 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.
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.
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 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
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
The post Sugar Free Low Carb Keto Italian Easter Cookies appeared first on Sugar-Free Mom.
0 comments :
Post a Comment