• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Keto Christmas Recipes » Keto Spritz Cookies

    Published: Nov 21, 2017 · Modified: Oct 18, 2021 by Carolyn

    Keto Spritz Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    12.6K shares
    Jump to Recipe Print Recipe

    Buttery sweet spritz cookies get a keto 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 cookies and save them all for yourself!

    Low Carb Chocolate Orange Spritz Cookies

    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.

    Low Carb Gluten-Free Spritz Cookie Recipe

    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.

    Low Carb Spritz Cookies with Orange and Chocolate

    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.

    Low Carb Chocolate Dipped Spritz Cookie Recipe

    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.

    Low Carb Chocolate Orange Spritz Cookies

    Keto Spritz Cookies Recipes

    Buttery sweet spritz cookies get a low carb, gluten-free makeover. These traditional pressed cookies are also flavoured with orange zest and a little dark chocolate.
    4.77 from 30 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 90 cookies
    Calories: 114kcal

    Ingredients

    Cookies:

    • 4 cups almond flour
    • ¼ cup coconut flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup butter softened
    • 1 ¼ cup Swerve Sweetener
    • 2 large eggs
    • Zest of one large orange
    • 2 teaspoon vanilla extract

    Decorations:

    • Mini M&Ms, nonpareils, chopped nuts etc (optional)

    Chocolate Dip (optional):

    • 3 ounces sugar-free dark chocolate

    Instructions

    • 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 teaspoon 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!

    Notes

    Serves about 45 (90 cookies and 2 cookies per serving). Total NET CARBS = 2 g per serving.
    114 Calories; 10g Fat (78.3% calories from fat); 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 83mg Sodium.
    Nutrition Facts
    Keto Spritz Cookies Recipes
    Amount Per Serving (2 cookies)
    Calories 114 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Carbohydrates 4g1%
    Fiber 2g8%
    Protein 3g6%
    * Percent Daily Values are based on a 2000 calorie diet.
    12.6K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. autkett says

      December 27, 2022 at 2:33 pm

      Sounds great! Any suggestions for making this dairy free? Could butter flavored coconut oil be a substitution?

      Reply
      • Carolyn says

        December 27, 2022 at 6:19 pm

        You will need to experiment!

        Reply
    2. Julie says

      December 10, 2022 at 10:31 am

      I want to make these for my diabetic mom and was wondering if I could substitute the butter for shortening and cream cheese, to make them more like my grandmother’s old recipe. Her recipe called for 1 cup shortening and 3 ounces cream cheese to 2 and 1/2 cups AP flour. Would shortening and cream cheese interact differently than butter with the almond and coconut flours?

      Reply
      • Carolyn says

        December 10, 2022 at 11:07 am

        I really can’t say since I haven’t made mine that way. I think you will need to experiment.

        Reply
    3. Donna says

      November 21, 2022 at 11:28 pm

      I haven’t tried the cookies yet. I’ve requested a cookie press from Santa. I just wanted to thank you for that reference to Terry’s Orange chocolate. It brought back so many memories of Christmas! My brother -in-law Terry always used to get one in his stocking. He passed away last year. One of those small things that remind me of him.

      Reply
    4. Vickie says

      December 16, 2021 at 8:21 pm

      5 stars
      This recipe actually worked in my spritz gun. Very pleased. Thank you thank you!

      Reply
      • Carolyn says

        December 17, 2021 at 8:46 am

        Very welcome!

        Reply
      • Karine says

        November 04, 2022 at 9:01 am

        5 stars
        Thank you Vickie for the feedback about spritz gun, I will try it thanks to your comment !! and of course thank you Carolyn for all that recipes (I am in France so keto is a bit complicated…) even if I don’t find all the products.
        I consider your work a treasure!!!!! The first recipe I tried was the angel cake and it was the first angel cake I prepared perfectly EVER !! Loved it!

        Karine

        Reply
    5. Paige says

      December 15, 2021 at 6:19 pm

      How long do these stay good after baking?

      Reply
      • Carolyn says

        December 15, 2021 at 6:40 pm

        In the freezer for months. In the fridge, probably 10 days. On the counter, 5 to 7.

        Reply
    6. Jan says

      December 15, 2021 at 11:08 am

      Just wondering if these could be rolled into balls and slightly flattened with the bottom of a glass instead of the cookie press? Or some other method?

      Reply
      • Carolyn says

        December 15, 2021 at 11:46 am

        Yes absolutely!

        Reply
    7. Nancy G says

      December 13, 2021 at 4:53 pm

      The first cookie press batch deposited onto the silicone lined baking sheet easily.
      Piece of cake, I thought. Second batch not so lucky, dough doesn’t want to exit the press onto the sheet. When I lift up the cookie press, it is a long, dangling piece of cookie dough. Not sure of the solution, put cookie press with the dough contents into the refrigerator.

      How many cookie sheets do you use at one time?

      Thanks

      Reply
      • Carolyn says

        December 14, 2021 at 9:13 am

        I’ve easily done two cookie sheets with this dough.

        Reply
    8. Kris says

      November 23, 2021 at 5:53 pm

      My keto cookies often turn out grainy, and a grainy spritz cookie just won’t do, so I was hoping you could suggest something. Is it the flour I’m using? Thank you!

      Reply
      • Carolyn says

        November 23, 2021 at 7:58 pm

        The flour or the sweetener. What brands are you using?

        Reply
    9. Julie says

      November 20, 2021 at 10:07 am

      I am excited to try this! The other I bought a spritz press thinking how much fun I had as child making these. I made some with my grandkids but couldn’t help but wonder if they could be made in keto fashion! Thankyou!

      Reply
    10. Jeannine says

      May 05, 2021 at 6:49 pm

      5 stars
      Hi Carolyn !
      Would this recipe work with cookie stamps?? (like Nordic Ware cookie stamps)
      if not, could you tell me which of your cookies recipes will work?
      Thank you so much 🙂

      Reply
      • Carolyn says

        May 05, 2021 at 9:01 pm

        I have some cookie stamps and I’ve tried them with my cut out sugar cookies. These might be too soft for the stamp imprints to stay during baking…

        Reply
    11. PamIam says

      December 11, 2020 at 8:56 pm

      These sound so good, I can’t wait to try them. We moved this summer, so I have to find my cookie press. I’ve been making my Mom’s spritz cookie recipe for 30 years, she used lemon extract in hers. She also used a candied cherry cut in half in stead of an M&M. I’m on a low sugar diet now, so I’ve been looking for a new recipe, so glad I found your site. Even though I live in the US, I’ve been enjoying Terry’s Chocolate Orange for years! I like the dark chocolate the best. I didn’t know they are a British holiday treat! Thanks for reminding me, I’ll have to go out and get some tomorrow before they sell out!

      Reply
    12. Kelly says

      December 15, 2019 at 4:37 pm

      These are awesome! I’m not an orange fan so first time I made them I used almond extract. They were great. Today I used peppermint extract and I love them.
      Only thing I wish they didn’t have is the cooling effect but seems to be the keto trade off.
      Thanks for the amazing recipe!!!

      Reply
    13. Barb turcotte says

      December 07, 2019 at 10:48 am

      5 stars
      Hey! I’ll be making these today and using orange extract since we are keto and don’t keep oranges around (May need to now if these turn out great)! I also may try 2 half batches to compare one with all butter and the other with half butter half cream cheese. I’ll let you know how all these turn out.
      I inherited my husband’s grandmother’s cookie press. I never met her as she passed away 5 years before I came into his life but I’ve been told I have a little of her soul in me when I’m baking, biggest compliment ever! I’m hoping they will all agree with this recipe using her press, I’ll bring them to all her family’s Christmas party this year. Thanks so much for all you do!

      Reply
      • Carolyn says

        December 07, 2019 at 3:34 pm

        Enjoy! Cream cheese would be nice… they tend not to crisp up as much, in my experience.

        Reply
    14. TAZ says

      December 18, 2018 at 5:51 pm

      3 stars
      Tried the recipe today and had these issues:
      I have made traditional spritz for 40 + years. I halved your recipe to test it out before making large batch. The dough was too soft so I added a bit more almond flour. Still soft so I put in fridge for 20 minutes. That worked ok. (I know my butter was pretty soft having been out overnight, but it was not melty-next time I might only slightly soften the butter. I know too soft butter is a problem in cookie baking in general and always have carefullly handled my spritz dough so as not to overheat the dough..) At 12 minutes about 8 of the cookies burned at 325 degrees so that was a bummer. I should have watched closer but I usually have to add time…my 1/2 batch made 30 cookies. Different spritz guns make different size cookies. My old spritz gun made smaller cookies while my pampered chef spritz gun makes larger cookies (I used the Pampered Chef gun).
      I brushed melted chocolate on the cookie backs and drizzled a bit on the front.
      While I liked the flavor, they taste nothing like spritz cookies IMO. And they have a much courser crumb.In truth, I liked the raw cookie dough the best!

      Reply
      • Carolyn says

        December 22, 2018 at 12:02 pm

        5 stars
        Sorry you didn’t like them. But if they were coarse, then your almond flour wasn’t finely ground enough. And if your dough was too soft, again I suspect your flours and not my recipe.

        Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023