Ingredients
- 3 large eggs
- 3/4 cup granulated erythritol or monk fruit
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup all-purpose flour
- 1/2 cup PE Science Cake Pop protein powder Whey/Casein blend
Equipment
Method
1. Preheat and Prep
Preheat your pizzelle iron according to the manufacturer’s instructions. Ensure it is fully hot before starting to prevent sticking.2. Whisk Wet Ingredients
Whisk 3 large eggs and 3/4 cup sweetener for 2–3 minutes until frothy. Mix in 1 tsp vanilla and 1/2 cup melted (cooled) butter.3. Combine Dry Ingredients
Whisk 3/4 cup flour, 1/2 cup protein powder, 1 tsp baking powder, and salt. Gradually mix the dry ingredients into the wet until a thick batter forms.4. Cook and Cool
Drop 1 tablespoon of batter into the center of each mold. Cook for 30–60 seconds. Remove and cool completely on a wire rack to allow them to crisp up.
Nutrition
Notes
The Snap Factor: Pizzelle must cool completely on a flat wire rack. If you stack them while they are even slightly warm, they will trapped steam and become soft.
Batter Consistency: If your batter is too thin, the cookies will be lacy and fragile. If it's too thick, they won't spread to the edges of the iron. Adjust with a teaspoon of milk if needed.