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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! 


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.


  • 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


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


  • 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.

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