Preheat your pizzelle iron.

Mix all the dry ingredients: lupin flour, protein powder, allulose, baking powder, cinnamon, and pinch of salt together in a bowl, then set it aside.

Add the eggs, cold water, vanilla extract, cinnamon roll sugar-free syrup, and cooled melted butter to the blender. Mix on medium for 3o seconds. 

Next, pour in the dry mix and blend for 30-45 seconds until smooth. Scoop out 1 tablespoon, place it on hot pizzelle iron, and then cook until the green ready light comes on. Remove pizzelle from the iron and cool completely. Separate them if needed.

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Continue this process until all the batter has been cooked.

For crispy pizzelle: Place in a dehydrator at 155-160F for 6-12 hours, depending on how crispy you want it.

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Nutritional Facts for 1 Pizzelle: 34.1 Calories, 0.2g Net Carbs, 2.5g Fat, 2.6g Protein.

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