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.
Cathy Sagmo Parks says
I would love to try these, but I do not own a cookie press.
Any recommendations for a particular style or brand of cookie press?
Carolyn says
I have the one from Pampered Chef, but I think Wilton makes a good one as well.
Anita says
I have been following you for months and dabbling in a few of your recipes here and there. BUT TODAY!!!!!! You won me over heart and soul!! I grew up making Spritz cookies with mom. I’ve carried on the tradition year after year with great glee – until this year. Yes, I still baked them, but for the first time in my life, I didn’t eat any, and that didn’t feel right. Just two days later, I discover that you have brought that light back to my life and I am forever grateful. I can’t wait to get home and get these in the oven 🙂
Carolyn says
That’s wonderful to hear!
Joy says
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. Also really enjoyed the combination of orange and chocolate! Thanx!
Carolyn says
Very glad to hear it!
Erin | Dinners,Dishes and Dessert says
These sound delicious! Dangerously good…
krissy says
Due to my families gluten allergy im always on the lookout for some grain free treats. I cant wait to give these a try! thank you!
Toni says
I’ve always loved the look of Spritz cookies and have a press to make them. I LOVE that you’ve made them gluten-free so my family can actually eat them now.
Mallory Lanz says
Love the chocolate and orange combination this time of year!
Jamielyn says
Love the addition of the chocolate! These look delicious!
julia says
these worked out perfectly!! i halved the recipe, used half cane sugar and half coconut sugar (wasn’t looking for low carb, just gluten free with the flours i had), and used softened coconut oil instead of butter. i also used lemon as i didnt have an orange. they were beautifully crisp and held their shape well!! thank you!!
Carolyn says
Glad they worked out!
Esther R. says
So many shapes to make . Kids love the make Spritz cookies.
Dany says
Hi Carolyn ,
In the little Christmas ebook that contains the recipe, the butter is in the list of ingredients but not included in the instructions of the recipe. Fortunately I found it strange … (But what about butter?) And I checked on the site ..
Maybe you have done the correction since.
These little spritz cookies are beautiful and super good.
Thank you for feasting us every time =;o)
Dana says
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 tsp of almond extract, since that is the flavor I like for my spritz. Thank you for your effort!
Melissa Hocking says
Any ideas if I can swap the orange zest for almond extract? If so how much almond extract?
Carolyn says
You can swap it with whatever extract you like! The same amount should do it.
Marcelle Costanza says
I’ve died and gone to heaven. I thought my first keto Christmas (4 weeks in) would be sans my annual spritz cookie making marathon but you saved my holiday! I just got through making a batch and they taste just like my originals, if just a little crunchier. I used lemon extract instead of the orange zest, and put a tiny dollop of sugar free raspberry preserves in the middle before baking them. YUM! YUM! YUM! I also used to make then with half butter and half cream cheese. Think I will try that next time. Do you think if I use the powdered erythritol it might make them a little less grainy? THANK YOU SOOOO MUCH!!! Now it REALLY feels like Christmas!!!
Carolyn says
I am thrilled to hear it! That’s my mission…no keto newbie goes deprived. I think half cream cheese should work fine, as will the powdered erythritol.
Diana says
can you use THM Baking Blend in place of the other flours?
Carolyn says
I’ve never tried it with these. It’s drier so you may have to adjust other ingredients.
patricia says
Oh these look so good, but I must be dairy free. What would you suggest to sub for the butter?
Thanks
Shelby says
I am loving all of your recipes! Now you make me want to go out and buy the spritz cookie maker! I used to have one years ago and would make them when the kids were little. I haven’t bothered since they left, but this would make it fun for me again and I could eat Spritz cookies that were good for me!
Carol says
Thanks for this recipe! Our tradition was to color the cookies – green and red (or pink, I should say, as that’s how they turned out). Love it. May have to buy a press now!
Carolyn says
You could definitely do that!
Jennifer Farley says
I seriously cannot wait to try this!
Brandie says
Such a wonderful recipe to have on hand! Definitely making sure my Momma has this one in her files!