Buttery sweet Keto Spritz Cookies look perfect on your holiday cookie tray! Add some low carb candies or dip in some sugar-free chocolate. They’re easy to make and always delicious.
This recipe for Keto Spritz Cookies is not a new one. In fact, it’s been on my website for 10 years now. And they’ve been pretty darn popular for the full decade. You know it’s a solid recipe when it has that kind of longevity.
They are just like the classic spritz you remember: buttery, sweet, and slightly crisp. And those lovely cookie press shapes look so nice piled up on a cookie tray with some keto snowball cookies. Or nestled in a tin for a sugar-free edible gift.
It really is one of my most popular Keto Christmas Cookies, so I don’t dare change the recipe. But I wanted to provide you with some tips and tricks for getting them just right. Plus some lovely new photos that aren’t a decade old!
Why you must try this recipe
I had never used a cookie press before I decided to make this recipe. I was finally convinced to try it after multiple requests from readers.
Spritz dough needs to be soft enough to push easily through the perforated cookie discs and yet not so soft that it the cookies loose their shape when baked. As always, I did my due diligence, working to get just the right taste and texture with keto ingredients.
One thing I love about this recipe is that once the dough is ready, you can bang out a whole bunch of cookies quickly. Every cookie press is a bit different, and you may a few false starts. But once you get the hang of your press, it’s easy.
I love how they look with just a little candy center, or dipped in a little keto chocolate. They aren’t overly sweet, but have a wonderful, buttery crispness.
And you can make them weeks ahead and freeze them! Perfect for giving out as sugar-free edible gifts.
Reader reviews
“I have been greatly enjoying your recipes! Been keto for a little over a year but have always had a sweet tooth. We made these cookies every year as a child and loved them. I tried these the other day and couldn’t believe how well they turned out. Didn’t have to chill the dough to get it to the right consistency and went thru the press perfectly.” — Joy
“I bought a cookie press today and made these …… Our teenagers loved them … I made 90 like you said and within half an hour I had 45 left!! Apparently they are too good to just sit on the counter!! Thanks Carolyn … Really loving your recipes …. You are making my life easier so thanks 🙂 🙂” — Michelle
“Loving this recipe! I always make spritz cookies at Christmas and this recipe actually comes out of my press better than my traditional recipe! I switched out the orange and vanilla for 2 teaspoon of almond extract, since that is the flavor I like for my spritz. Thank you for your effort!” — Dana
Ingredients you need
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- Keto flours: These cookies turn out best with almond flour and a bit of coconut flour. It’s just the right ratio for a crisp, buttery, tender cookie. So I am not offering any substitutes for this combination. Make sure you use FINELY GROUND almond flour. That will make all the difference to your cookies. I prefer Bob’s Red Mill Almond Flour.
- Butter: Spritz cookies are best with butter, but you could try avocado oil if you need to be dairy-free.
- Sweetener: It’s very important to choose the right sweetener. Only erythritol-based sweetener, with no allulose or xylitol, will work to produce the right crispness. See the Expert Tips for more information.
- Vanilla extract: You can swap out with almond extract or any other extract you like.
- Sugar-free dark chocolate: Both Lily’s and ChocZero work well for the chocolate coating.
- Decorations: Keto candy, sugar-free sprinkles, nuts, sugar-free dried cranberries, etc.
- Kitchen staples: Eggs, baking powder, salt
Step-by-step directions
1. Make the cookie dough: In a large bowl, beat the butter with sweetener until light and fluffy, about 2 minutes. Beat in the eggs and vanilla extract. Add the almond flour, coconut flour, baking powder, and salt and beat until the dough comes together.
2. Press the cookies: Fill the canister of a cookie press with dough and fit the press with your plate of choice. Follow the manufacturer’s directions regarding how to press out cookies. Press the cookies out onto silicone or parchment lined cookie sheets. If you are using parchment paper, try holding it down against the cookie as you lift the press, to help it release better.
3. Bake the cookies: Bake the cookies 12 to 14 minutes, switching the positions of the pans partway through baking. The cookies should be set but not browning much around the edges. They will be quite soft still.
4. Add decorations: Press any decorations into the centers of the cookies immediately upon removing from oven. Then let the cookies cool completely on the pans.
5. Melt the chocolate: For the chocolate dip, place a bowl over a pan of barely simmering water. Add chopped chocolate and cocoa butter and stir until melted and smooth.
6. Dip half of the cookies: Add the cookies, one at a time, face up into the melted chocolate so only bottom is coated. Remove with a fork and tap fork against the side of the bowl gently to remove excess chocolate. Place the cookies on a waxed paper lined tray to let set.
Expert tips
Silicone mats are better for these keto cookies, as they don’t lift up and away when you lift the cookie press. If you do use parchment, make sure to hold it down against the cookie sheet as you release the press.
Pressing the cookies 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.
You have any number of options for decorating. It’s easy to add chocolate chips the the centers of the cookies, as well as chopped nuts or some of my sugar-free dried cranberries.
Candy coated pieces: This is an exciting development in the keto world and makes for some fun baked goods. Lily’s makes some, as does Max Sweets and HighKey. They are perfect for the center of your spritz cookies.
Sweetener Notes: It’s very important to choose a sweetener that is mostly erythritol, with no allulose or xylitol in it. The new Swerve Granular (orange bag) won’t work, but they do have another sweetener, which is just erythritol and monk fruit, which works well. You can also use Lakanto, So Nourished, or Whole Earth.
If you are unsure, turn over your bag of sweetener and read the ingredients. If it contains any allulose or xylitol (BochaSweet), it won’t work well in these cookies.
Frequently Asked Questions
Spritz cookies are a form of butter cookie, but they are shaped by pressing the dough through perforated plates to form pretty designs. The term spritz comes from the German word spritzen, which means “to squirt”. So I guess you could call them Squirt Cookies!
This keto spritz cookie recipe has 4g of carbs and 2g of fiber per serving. That comes to 2g net carbs for 2 cookies.
Yes! Since this recipe makes a large batch of cookies, about 90 cookies, you can easily store the extras in freezer. Once baked and cooled, place them in an airtight container between sheets of waxed paper. They will keep for up to 2 months.
Keto Spritz Cookies Recipe
Equipment
Ingredients
Cookies
- 1 cup butter softened
- 1 ¼ cup erythritol-based sweetener (see notes)
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 4 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Decorations
- keto candy pieces, chocolate chips, nuts, etc.
Chocolate Dip (optional):
- 3 ounces sugar-free dark chocolate
- ½ ounce cocoa butter or 1 tablespoon coconut oil
Instructions
- Preheat the oven to 325ºF and line several large baking sheets with silicone liners or parchment paper.
- In a large bowl, beat the butter with sweetener until light and fluffy, about 2 minutes. Beat in the eggs and vanilla extract.
- Add the almond flour, coconut flour, baking powder, and salt and beat until the dough comes together.
- Fill the canister of a cookie press with dough and fit the press with your plate of choice. Follow the manufacturer's directions regarding how to press out cookies (mine requires a quarter to half a turn of the handle).
- Press the cookies out onto the prepared cookie sheets. If you are using parchment paper, try holding it down against the cookie as you lift the press, to help it release.
- Bake the cookies 12 to 14 minutes, switching the positions of the pans partway through baking. The cookies should be set but not browning much around the edges. They will be quite soft still.
- Press any decorations into the centers of the cookies immediately upon removing from oven. Then let the cookies cool completely on the pans.
- For the chocolate dip, place a bowl over a pan of barely simmering water. Add chopped chocolate and cocoa butter and stir until melted and smooth.
- Add the cookies, one at a time, face up into the melted chocolate so only bottom is coated. Remove with a fork and tap fork against the side of the bowl gently to remove excess chocolate. (This is enough to dip about half of the cookies in chocolate).
- Place the cookies on a waxed paper lined tray to let set.
Bernadette Terry says
Can I still make these if I don’t have a cookie press? I have cookie cutters? Would those work? TIA
Elizabeth. Miller says
I Googled it n they say, yes . However I love the beautiful shapes a cookie press gives you.
Clarita says
Hello: I made this recipe once and it was very good. I had tried another keto spritz recipe and it was extremely crumbly, I could only shape the dough into cookies by hand. Comparing the recipes the first attempt did not have enough egg in the dough. As the eggs I had when I made the cookies with your recipe were not really large, I added 2 teaspoons of flax-meal egg substitute. I think the extra moisture was not beneficial to the dough so it was hard to release the cookies from the press, but not impossible. I am about to try once more with large eggs.
The cookies I made were a success. My husband could not tell there was no real sugar. Some friends who tried my cookies, were impressed to learn they are Keto. This season is perfect to have treats at home so this is my favourite spritz cookies recipe. I am certsainly looking forward to have an easier time with the cookie press.
Carolyn says
Glad you enjoyed my recipe!
Sonya says
Why don’t you recommend using allulose?
Carolyn says
Because you won’t get a crisp cookie. Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/
autkett says
Sounds great! Any suggestions for making this dairy free? Could butter flavored coconut oil be a substitution?
Carolyn says
You will need to experiment!
Julie says
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?
Carolyn says
I really can’t say since I haven’t made mine that way. I think you will need to experiment.
Donna says
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.
Vickie says
This recipe actually worked in my spritz gun. Very pleased. Thank you thank you!
Carolyn says
Very welcome!
Karine says
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
Paige says
How long do these stay good after baking?
Carolyn says
In the freezer for months. In the fridge, probably 10 days. On the counter, 5 to 7.
Jan says
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?
Carolyn says
Yes absolutely!
Nancy G says
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
Carolyn says
I’ve easily done two cookie sheets with this dough.
Kris says
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!
Carolyn says
The flour or the sweetener. What brands are you using?
Julie says
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!
Jeannine says
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 🙂
Carolyn says
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…
PamIam says
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!
Kelly says
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!!!
Barb turcotte says
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!
Carolyn says
Enjoy! Cream cheese would be nice… they tend not to crisp up as much, in my experience.
TAZ says
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!
Carolyn says
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.