Italian Cookies

5 from 1 vote

Tender cookies full of vanilla flavor are topped with a sweet glaze and sugar-free sprinkles for a keto-friendly version of Italian Cookies.

Course Dessert

Cuisine Italian

Keyword cookies, dairy-free, dessert, italian, nightshade-free, vanilla, vegetarian

Prep Time 30

Cook Time 20

Servings

Calories 83kcal

Author Jenny Ross

Ingredients

Cookies

1/2 cup butter softened, or plant based butter or butter flavored coconut oil for dairy-free
1/4 cup monk fruit powdered
3 eggs
2 teaspoons vanilla extract
2 cups almond flour
1/4 cup coconut flour
2 tablespoons protein powder sugar-free vanilla flavor
3 teaspoons baking powder
1/8 teaspoon salt

Glaze

2 cups monk fruit powdered
1 teaspoon vanilla extract or almond or anise for a traditional Italian flavor
pinch of salt
3 tablespoons almond milk more as needed

Optional

keto-friendly sprinkles

Get Recipe Ingredients

Instructions

Preheat the oven to 350ºF. Grease two cookie sheets with a bit of butter or coconut oil and set aside.
Combine the butter and monk fruit in a large bowl and using a mixer, beat until light, smooth, and fluffy. Add the egg and vanilla and mix until just combined. Add the almond flour, coconut flour, protein powder, baking powder, and salt. Mix on low until smooth.
Divide the dough into walnut size portions, roll into balls and then place 2-inches apart on the baking sheets. Press down slightly to flatten them a bit. Bake for 10-14 minutes, or until just golden at the edges. Remove from the oven and let cool completely.
While cookies bake and cool, prepare the glaze. Whisk all ingredients together in a bowl. Dip cooled cookies into the glaze. Optionally, sprinkle with sugar-free sprinkles and let dry.

Notes

You can also shape these in a more traditional style by rolling the dough ball into a 5-6 inch rope. Then twist the rope into an infinity shape and transfer to the baking sheet.

Nutrition