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.
Low Carb Gingerbread Spritz Cookies
Ingredients
- 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
Instructions
- 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).
- 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.
- Beat in the almond flour mixture until dough comes together.
- 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).
- 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).
- Bake the cookies 12 to 14 minutes, or until set but not browning much around the edges. They will be quite soft still.
- Let cool on the pan and then sprinkle lightly with powdered sweetener.
Caroline Nielson says
I just made these for Christmas gifts. I used my new cookie press
I put in extra ginger but I still can’t taste much flavour.
The texture is a bit bitty too.
They look amazing though for my first time with making Spritz cookies.
I’m sure my friends will love them. Thanks !
Carolyn says
Bitty? Did you mean gritty? What almond flour and what sweetener did you use?
Caroline says
Yes it’s a little gritty. I use Kirkland ground almond flour and Lakanto monk fruit sweetener
Carolyn says
Then it’s one of these ingredients and not the recipe.
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!!!
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.