Two favorite low carb holiday cookies in one! These keto Gingerbread Spritz Cookies are tender and delicious, and wonderful for sharing with friends and family. In partnership with Bob’s Red Mill.
You already know how much I love Christmas cookies, right? Well, in case you were somehow unaware, let it be stated: I love Christmas cookies. Love love love Christmas cookies. And it isn’t the eating them that brings me so much joy. It’s the making and the sharing of them. The eating is a sweet little bonus, but it’s really about making ridiculous amounts of low carb cookies and bars of a various assortment of flavours, and then packaging them up to give away. To friends, to family, to the mail man and my cleaners, and really anyone who happens to glance at me sideways. Oh, hi there, random person on the street. Did you want some cookies? Because I’ve got a zillion!
So when my friends at Bob’s Red Mill asked if I wanted to participate in their holiday cookie campaign, I giggled with delight. Perhaps a little maniacally. Because they couldn’t possibly know just how right this campaign is for me. Or maybe they do know because they’ve watched me make low carb holiday cookies with their products for the past 7 years or so, and they’ve watched my readers delight in the recipes. That gives me joy too, by the way, when readers make my cookie recipes and discover that they don’t have to deprive themselves during the holidays. Having delicious keto cookies to eat and to share makes the season that much brighter, for all of us.
These low carb Gingerbread Spritz Cookies are the perfect holiday cookie to make for sharing. They are relatively simple, provided that you own a cookie press. They need very little decoration beyond a sprinkling of powdered sweetener. The recipe makes a lot and can easily be doubled or even tripled. And they travel well if you are sending them off. Or at least I think they do…and we’re about to find out.
I am sending some of these to a dear reader who has done wonderful things for so many people. I can’t say too much lest I give it away and she’s reading this, because I want it to be a surprise. But she sent me a wonderful package a few months ago, one that made me feel very special and loved. We’ve never met but I am hopeful we will in the not-too-distant future. It always amazes me, these deep connections I manage to make without ever leaving my living room. And while they are “virtual” friendships, they are as deep and meaningful as any in-person connections. This one is very special to me and I am excited to send her a little something to let her know that.
Making and sharing food is something that brings people together. Making and sharing Christmas cookies is a tradition I love beyond measure, because it lets people know I care about them. Perhaps it’s selfishly motivated because it brings me such deep joy, I actually tear up just thinking about it. But if it brings my recipient even a fraction of the joy it brings me, my mission is accomplished.
Many thanks to the good people at Bob’s Red Mill for partnering with me to bring you this post. Check out all their healthy holiday recipes and find coupons at bobsredmill.com.
Two favorite low carb holiday cookies in one! These keto Gingerbread Spritz Cookies are tender and delicious, and wonderful for sharing with friends and family.
- 2 cups plus 2 tbsp almond flour
- 1 tbsp cocoa powder
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/2 cup butter softened
- 1/2 cup Swerve Sweetener
- 1 large egg room temperature
- 1/2 tsp vanilla extract
- Powdered Swerve Sweetener for sprinkling
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For the cookies, preheat oven to 325F and line several large baking sheets with parchment paper or silicone liners (I prefer the silicone liners, they protect the bottoms better).
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In a medium bowl, whisk together the almond flour, cocoa powder, spices, baking powder, and salt.In a large bowl, beat the butter with the sweetener until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
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Beat in the almond flour mixture until dough comes together.
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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).
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Press the cookies out onto the prepared 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).
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Bake the cookies 12 to 14 minutes, or until set but not browning much around the edges. They will be quite soft still.
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Let cool on the pan and then sprinkle lightly with powdered sweetener.
Esther A Robison says
These sound amazing !!! I love Christmas cookies !! I can’t wait to make them .
Meg says
Hi Carolyn! I have two questions, can the batter be made ahead of time and refrigerated overnight? And once baked do they freeze well?
Either way I can’t wait to make these! Thanks, Meg
Carolyn says
They freeze very well after baking. The dough might freeze well, but I haven’t tried that.
Isis says
I don’t own a cookie press, but I might have to get one…these are darling!! In the meantime, what do you recommend in regards to shaping the dough? Make balls and flatten slightly? How thick should they be? Thanks!
Beth says
I’ve alway love Spritz cookies at Christmas. Are they crispy or soft?
Carolyn says
They are tender, not crisp…but not soft and cakey either.
Kat says
I see these in my future! But I need a cookie press, recommendations Carolyn?
Carolyn says
I have the one from Pampered Chef.
Tia says
I have the same press and it’s works great! I cannot wait to make these cookies tomorrow!!
Candace @ Cabot says
These are gorgeous little bites of holiday flavor. I know so many people who would love to get them in their Christmas stockings!
Linda says
Your recipes make me wish I still had my cookie press. Your regular spritz made me think about getting another one. This one, though, put me over the top. I love gingerbread, so I’m adding a cookie press to my “things for the kitchen” list, which is a mile long because cooking is my thing. 🙂
Sara says
Will these work okay without a cookie press? Maybe just spooning them?
Carolyn says
Yes, actually. Better to roll them into balls and then flatten with the heel of your hand. I did that with the last bit of leftover dough and it was pretty good. Soft and tender.
Nilu says
Can I make these without a cookie press? That way I can make them tonight!
Carolyn says
Read the last commenter…I just answered that same question! 🙂
Nanabella says
Do you have tbe metal or plastic Pampered Chef Cookie Press?
Nanabella says
Nevermind! I explored the orange chocolate dipped spritz comments and you had answered it there…❤️
Jill says
My daughter LOVES the traditional Spritz cookies and I’d love to introduce her to the keto-version. My problem? She is allergic to tree nuts. I have sesame flour but know it’s not a 1:1 substitution. Any idea of how to make this with something other than almond flour?
Thank you!
Carolyn says
My best suggestion is sunflower seed flour.
Mona says
I use pumpkin seed flour. Makes it a slight darker color but measures like almond flour and tastes great.
VER says
Is it possible to use another sweetener, I want to make these tonight and have stevia 1:1 sugar substitute. Will that work?
Carolyn says
It should work. The consistency may be a little softer.
Dorian Ingram says
These look amazing! You think I could add more cocoa powder to make it more chocolatey or would that throw off the balance of the gingerbread flavor. 1 tablespoon doesn’t seem like a lot.
Carolyn says
It’s only for colour, not for flavour. Adding more would indeed change the consistency.
Carol Markos says
I made these tonight. They are very good! I may add a scooch more spice for my personal love of all things ginger, but for my first go at this type of cookie, I was very pleased. Thanks so much, I can hardly wait to try some of your other recipes…
Shannon says
I’m doing a double click for each cookie to make them beefy enough for mini whoopie pies with cream cheese frosting…so fun!
Tia says
Hi Carolyn…
Thanks for this recipe. I just took my first batch out and they are ok. It may be because this is my FIRST use of almond flour and sweetener, but are they supposed to be ‘mealy’ in texture? I think these will be good with my one glass of red wine and even coffee.
I think I will add more spices, too ??
Carolyn says
No, they shouldn’t be meal-y but that could be your almond flour. What brand did you use?
Kathleen says
Your recipes revived the Christmas cookie tradition in our home! Thank you so much for sharing them. We loved the orange spritz cookies, butter pecan cookies, peppermint bark and this yummy gingerbread spritz recipe. Our cookies don’t turn out as beautiful as yours but they always turn out delicious! Which is all we really care about anyways. Thank you and Merry Christmas!
Kathy says
Can I use sugar in lieu of sweetener? Would it be a 1:1 substitute? Thanks!
Carolyn says
I don’t know, I don’t use sugar at all.
Christy says
Can avocado oil be used instead of butter to make these cookies dairy free? Thanks.
Carolyn says
Yes, that should work okay. I think! I haven’t tried for sure.
CK says
I realize the batter is likely thick, but do you think it could be piped, rather than pressed?
Carolyn says
Good question. I honestly haven’t tried so I am not sure.
Tania says
Well it’s February and ginger cookies are my ultimate favorite cookie so I just tried this. Very nice! I have a Kuhn Rikon cookie press and that gave me 65 cookies. I ate 3 as soon as possible! 🙂 I live that you came up with this recipe. Thank you so much for your keto-kindness!!!
Barb says
Do they have to be stored in the refrigerator? And if not, how long are they good for? Thanks
Carolyn says
They are fine on the counter for about 5 days, in a covered container.
Leanne says
Thank you for all the hard work you do and the amazing recipes that you create! You are a genius, and no this isn’t your mother….lol! I also love that you are a Canadian and I think it’s awesome that you promote/represent our country 🇨🇦 Just one bit of a suggestion regarding using a cookie press and the dough releasing from it, when I first got mine it is a cheapie plastic version of the Wilton that has the fit right for the discs. When I first tried using it I was positive it was broken in some way because I made the dough exactly as it said on the box that it came in. I tried taking a knife and slicing the cookie away from the press because it was my first cookie press and I tried it with wax paper and with parchment paper and with foil and nothing would work until I tried it on a bare pan with nothing on it! I couldn’t believe my eyes I was click cookie on pan, click cookie on pan, repeat, repeat in a few minutes I had filled two cookie pans!! I had fought with the darn thing for over an hour trying to figure out what was wrong with the thing I was about to throw it in the garbage when all of a sudden I had the thought let’s just use the pan without anything and sure enough it worked! I had never ever read that little tidbit of advice anywhere not even on the box!! Everyone said to use parchment paper and I did and I was sure there was something wrong with my dough. But it had nothing to do with the press or the dough! It was because I was using parchment paper!!! So anyone out there having this problem I hope you can learn from my frustrations and try just using a plain pan it’s amazing when it works and when it doesn’t it’s sheer frustration!! So I totally understand and I don’t know why this isn’t spread all across the Internet?! Anyway that’s the solution just use a bare pan no flour no butter absolutely nothing on the pan. I had very old pans that I had been using so I went and purchased new light color stainless steel pans because they are best for butter cookies because they don’t heat up and hold the heat as much as darker black colored pans at least that’s been my experience. Hope it helps! Happy baking! And keep those delicious keto recipes coming!!!