Buttery sweet spritz cookies get a low carb, gluten-free makeover. These keto Christmas cookies are perfect for your healthy holidays, and you can make them ahead and freeze them. This makes a ton of cookies, so it’s an ideal recipe for gift-giving. Or just make a half batch of these wonderful low carb spritz cookies and save them all for yourself!
Someone has been holding out on me. I feel cheated, I feel robbed, I feel like I’ve been hanging out in the dark when everyone else has been living it up in the light. Why, oh why, didn’t someone tell me how fun Spritz cookies are to make??? 40+ years I’ve lived without the joy of pushing cookie dough out of a press into fun holiday shapes. Okay so some of this might be by own fault. I might have been unfair to the poor spritz cookie, thinking it a rather plain, flavourless cookie that had very little to recommend it to my taste buds. But in my defense, I have been offered many a plain, flavourless cookie that had little to recommend it to my taste buds so I am a touch gun-shy. Perhaps that was part of the conspiracy, to keep me in the dark about the joy of truly good spritz cookies. An evil plan indeed.
Check out these popular Low Carb Recipe Videos!
Nevertheless, I prevailed. I didn’t grow up with spritz cookies in Canada, so they weren’t really high on my to-make list. But after many requests for a keto spritz cookie recipe, I broke out the cookie press languishing in my cellar and gave it a go. I knew I needed just the right dough, one that was soft enough to push easily through the disks and yet maintain its shape when baked. It was a huge gamble for me but apparently I was brave feeling brave that day because instead of just doing a little half batch, I threw caution to the wind and made a double batch. I wanted enough to give away as Christmas gifts and I figured I could put a few test cookies into the oven and if they were too soft, I could add more almond or coconut flour.
After doing some research in spritz cookies, I also decided to add a little orange zest to enhance the flavour. I came across a Martha Stewart recipe for orange spritz cookies and thought it sounded lovely. You certainly don’t have to add any to yours if you want straight up buttery spritz cookies but I have a hard time doing anything in “plain” flavour anymore. It’s the food blogger’s gut instinct to want to come out with a new and unique flavour for everything and my gut instinct also urged me to dip some of the cookies in chocolate. I apologize to spritz cookie purists, but this Canuck grew up with some British holiday treats, including Terry’s Chocolate Orange – you know, the one you crack open on a table and it actually comes apart like an orange??? Maybe you haven’t a clue what I am talking about, but it’s something many a child gets in their Christmas stocking in Commonwealth countries. So chocolate and orange just scream holiday flavour to me.
Oh my, what fun I had making these low carb holiday spritz cookies. I couldn’t believe that the huge batch of dough I made took less than an hour to shape bake into 90+ cookies. That press is amazing and awesome and a wonderful cookie-making time-saving device. Just a quick turn of the press and I had a snowman or a Christmas tree or a flower or a wreath. And when they came out of the oven, I popped a single mini M&M in the center of some of them. When they cooled, I dipped the bottoms of half the cookies in dark chocolate and left the rest plain. They looked gorgeous.
And they tasted amazing too. They had a lovely orange-scented, buttery flavour and a slightly soft and yet slightly crisp texture. I think they are spot on, but you spritz cookie lovers will have to tell me if they meet your expectations. I sure hope so because these were a huge hit with friends and family.
Chocolate Orange Spritz Cookies – Low Carb and Gluten-Free
- Mini M&Ms, nonpareils, chopped nuts etc (optional)
Chocolate Dip (optional):
- 3 ounces sugar-free dark chocolate
- For the cookies, preheat oven to 325F and line several large baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt.
- In a large bowl, beat butter with sweetener until light and fluffy, about 2 minutes. Beat in egg, orange zest and vanilla.
- Beat in almond flour mixture until dough comes together.
- Fill the canister of a cookie press with dough and fit press with your plate of choice. Follow manufacturer's directions regarding how to press out cookies (mine requires a quarter to half a turn of the handle).
- Press cookies out onto parchment lined cookie sheets. If the cookie does not release well from the cookie press, try holding the parchment down against the cookie sheet as you lift the press. You also may need a bit more dough to come through the press to release properly. (This takes a bit of practice at first, but if you mess up and end up with a blob of dough, you can just pick it up and put it back into the press).
- Bake cookies 12 to 14 minutes, or until set but not browning much around the edges. They will be quite soft still.
- Add any decorations immediately upon removing from oven. Let cool on pans at least 15 minutes before transferring to a wire rack to cool completely.
- For the chocolate dip, place a bowl over a pan of barely simmering water (bottom of bowl should not touch water). Line a baking with waxed paper or parchment paper.
- Add chopped chocolate and stir until melted and smooth (if your chocolate is too thick for coating, add some butter or oil a tsp at a time until the right consistency is achieved).
- Add cookies, one at a time, face up into the melted chocolate so bottom is coated. Remove with a fork and tap fork against the side of the bowl gently to remove excess chocolate.
- Place cookies on prepared baking sheet and let set. You can dip all the cookies, half of them or none of them, it's up to you!