Gerri Comment by Gerri yesterday
No one will guess these are low carb. 7 carbs for the entire recipe! I brought a pile to a friend, a picky foodie friend, & she raved. They melt in your mouth & are so pretty. The raw cookie dough is good, too:)
Recipe is from DarDream's blog.
Recipe below is using a larger pizzelle maker than I have. I get 30+ using the smaller shaped griddle. The combo of Splenda & erythritol is awesome. No artificial after-taste when they're used together. Erythritol is expensive, but only a small amount is needed. It's 70% as sweet as sugar, Sift it with a strainer before using because it tends to clump in the package, or grind to powder in a coffee grinder (takes 2 secs).
Pizzelle maker I have http://www.amazon.com/Cucina-Pro-Pizzelle-Baker/dp/B00387DCUM/ref=s... They also have one that makes larger pizzelle that can be rolled around a dowel, that comes with it, to make cones that can be stuffed all kinds of delish fillings.
Without a pizzelle maker, I'm sure they can be rolled thin between waxed paper & baked on a baking sheet with parchment paper.
PIZZELLE-- makes 16-30, 7 carbs entire recipe
1/2 cup salted butter, melted
1 large egg
1 tablespoon Fiberfit liquid Splenda (ordered from www.netrition.com, very concentrated a bottle lasts a long time)
2 teaspoons vanilla
1/3 cup powdered erythritol (ordered from netrition.com)
3/4 cup vanilla whey isolate protein powder (if you don't have vanilla flavored, add more vanilla extract)
3/4 cup almond meal
1/4 cup WPI 5000 (wheat isolate protein ordered from netrition.com)
1/4 teaspoon salt
Preheat the pizzelle baker. Oil it lightly for the first batch only . I use the butter leftover in the pot from melting the 1/2 cup.
Whisk the egg into the melted butter.
Whisk in the Fiberfit.
Whisk in the vanilla.
Whisk in the erythritol.
With a spoon, stir in whey protein, almond meal, WPI & salt.
Let the dough sit for a few minutes to firm up a little. It should be a dough, not a batter.
Roll into balls about 1" or slightly smaller depending on the size of the pizzelle maker.
Put a ball in the center of each pizzelle form in the baker.
Close the lid, lock it, and check the pizzelle after about 20-30 seconds. These cook very quickly; you want them golden, not dark brown.
With a spatula, remove the pizzelle gently to a wire rack to cool. If desired, roll the pizzelle into a cone or cylinder shape or push down into an oiled bowl for a bowl shape. The pizzelle will be soft at first, but will get crisper the longer they cool.