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.
“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
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.
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
- keto candy pieces, chocolate chips, nuts, etc.
- 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.