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.
gerry speirs says
These cookies are always a huge hit!!
Cheryl says
I found your recipe and I believe Santa will be happy if I can get this recipe right 🙂 we don’t have Swerve on hand but we have baking Truvia, how much should we use in replace of Swerve? Thank you so much for this beautiful recipe!
Carolyn says
Swerve measures like sugar so if the Truvia baking blend does too, then you can sub 1 for 1.
Hangga says
i love the texture of these cookies. do you think i can use this recipe as chocolate chip cookies ?
Sri says
These are amazing. What else can I use instead of Swerve? Will palm sugar or regular sugar work? Thanks.
Carolyn says
Regular sugar will be fine.
Sri says
Equal amounts of sugar?
Carolyn says
Yes, since Swerve measures like sugar.
Aimee Curtis says
Have you used a homemade chocolate recipe for dipping cookies into using unsweetened chocolate?
Carolyn says
Yup, try the coating from this recipe: https://alldayidreamaboutfood.com/2013/05/thin-mint-truffles-low-carb-and-gluten-free.html
Hallie says
Would this dough freeze well? I’d like to bake about half this week and take the rest to a Christmas party next week.
Carolyn says
I am not positive about the dough. It’s worth a try. I do know that the cookies themselves freeze well.
Hallie Swift says
Thanks! Freezing the cookies may be the better option.
Jen says
I was recently diagnosed with prediabetes and was delighted to find your blog when I did a search for low carb holiday cookies! I just downloaded your holiday cookie recipe book and I think there’s a mistake in the second paragraph of the Spritz recipe:
In a medium bowl,
whisk together almond
flour, coconut flour,
baking powder and salt
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
Carolyn says
You are right. I am sorry about that. It should be Whisking those dry ingredients and then beating the butter with the sweetener until light and fluffy.
Sally says
Can I sub swerve with xylitol?
Carolyn says
I think that should work.
Sam says
Hi
Can I replace the almond flour with semolina or polenta? Some blogs also mention using sunflour(ground sunflower seeds) in place of almond flour.
Carolyn says
Neither semolina nor polenta would work. Sunflower seed flour might but you need to add a little lemon juice to make sure it doesn’t turn green.
Rachel says
so excited to find this recipe! I love your recipes! I just got a new Pampered Chef cookie press and want to try some low carb ones!
Carolyn says
Have fun with it!
Amanda says
If using sugar instead of swerve would you use the same amount?
Carolyn says
Yes, replace it in the same amount.
Sam says
Hi, this is a great recipe, thank you for sharing it! I made it with brown sugar and they turned out very nice but too sweet for my taste. I was wandering if anyone tried it with less sugar.
Carolyn says
I don’t use sugar at all so I can’t guide you there. Sorry!
Katie says
We loved this recipe! The orange flavor reminds me of my Mom who always made sugar cookies for us at Christmas. I’m so happy to have a cookie recipe that tastes amazing and is healthy. My son (5 years old) and I had fun bonding over the cookie making.
Carolyn says
Delighted to hear it!
Stephanie Hill says
Great recipe!
Just wondering about the Swerve…
Do you use granulated, or powdered?
Thanks! Can’t wait to try these!
Carolyn says
If it doesn’t specify powdered, then it’s granulated.
Hallie says
Would confectioners work though?? I accidentally bought the wrong one yesterday.
Lex says
I made these this past weekend! I grew up with my mother making spritz cookies for Christmas as long as I can remember. The only change I made (besides green food coloring) was 1 tsp almond extract to replace one of the teaspoons of vanilla. It’s a lovely enhancement to the almond flour!
Since my husband and I can’t nearly finish 90 cookies, I took them in to work.. They were a hit!! Thank you for this recipe!
Carolyn says
So glad to hear it!
Gail says
These are very good!
I was wondering if you think I could change out the orange zest for ginger? I love ginger and chocolate….
Carolyn says
Yes, certainly. I’d say 1 to 1 1/2 tsp ground ginger would work, depending on how gingery you like it.
Nancy says
These turned out great! I used Palm Sugar and the cookies are darker, but delish! I sprinkled them with a bit of colored decorating crystals before baking. They are lovely and quite tasty.
Sri says
Did you substitute 1.5 cup of Swerve with 1.5 cups of palm sugar? Anything else I should watch out for with this substitution? Thanks.
Angela in Virginia says
Can’t wait to make these! I use the 1/2 c cream cheese & 1/2c butter in my “regular” spritz, so will try it with this recipe. I have my Mother’s and my Grandmother’s original cookie presses. One is huge and aluminum and one is normal size and copper and aluminum. I have so many disks! Nothing works as well as the old fashioned devices!
Thanks so much for these recipes. My son has epilepsy and is on the Modified Atkins Diet.
Carolyn says
Please let me know how it turns out with the cream cheese!
Barb turcotte says
How did the half cream cheese work out? Hoping you remember lol.
Ana says
Do your calculations always include the erythritol carbs or not?? I always subtract sugar alcohols but was wondering if you did also?
LOOOOOVVVVVEEEEEE your RECIPES!!!
Thank you!
Carolyn says
No, I don’t count the erythritol carbs at all. My nutritional software can’t handle “carbs” that aren’t really carbs. So I just subtract those from the get-go.
Michelle says
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!! Emmm
Thanks Carolyn … Really loving your recipes …. You are making my life easier so thanks 🙂 🙂
Carolyn says
So glad to hear that you AND the teenagers liked them!
Carol says
Thought we would try…. Pretty. But, don’t at all like the aftertaste of the sweetener. I will stick to sugar. Have you tried oat flour?