What would you do if you had a whole family about to show up without warning? Running to the nearest grocery store wouldn’t be the healthiest choice for anybody. Besides, you want to be able to enjoy some of the delicious stuff on the table without worrying about sugar content. Well, one of the solutions is right here. Make keto almond spritz cookies that are simple and delicious, and are baked in practically no time!
This recipe is sponsored by Now Foods.
Hopefully, neither you nor any of your guests are allergic to almonds. These cookies are based on almond flour and almond meal. No, this time, I cannot offer almond-free alternatives because all the ingredients listed blend just ideally to be used with a cookie press. Sorry.
Making Keto Spritz Cookies
For making spritz cookies, you have to be lucky enough to own a cookie press. And by lucky, I don’t mean that a cookie press is something that would cost anyone a fortune. But it is something that, if you are privileged enough, you have been passed from a previous generation within your family. That would mean that your mother or grandma used to bake a whole bunch of fragrant and delicious homemade spritz cookies for you when you were a kid. Would you agree about that being a privilege?
Honestly, the cookie press I own is tens of years old and. Compared to the new ones in stores, it does look ancient and almost hilarious. Anyhow, it still works perfectly well, and I can’t see why it would ever stop functioning. I got it from my mother in law. I do recall having one at my grandma’s when I was little but have no idea about its whereabouts. So, still happy to have something so “ancient” and “eternal” in the kitchen, I’m a happy camper whenever I can make use of it.
Few ingredients for delicious results
If you’ve ever baked anything low-carb or keto before, you will almost surely have most of the ingredients for preparing keto almond spritz cookies already at home. At least butter and eggs should always be there, don’t you think?
It’s good to have some keto-friendly sweetener at home. If not powdered, you can easily powder it in a processor. If it’s already as sweet as sugar, as is the case with erythritol and monk fruit or erythritol and stevia blend, that would be great. Otherwise, you can always blend ¼ tsp. of monk fruit extract or stevia extract with 1 cup erythritol. At least that’s my usual practice.
In this recipe, to get powdered sweetener, I blended Now foods erythritol and monk fruit extract. I get similar results if I combine erythritol with stevia extract. Admittedly, I prefer the monk fruit just because of my taste preferences.
Next, in addition to the ordinary blanched and superfinely ground almond flour, I used Now foods raw almond flour in place of almond meal. The reason behind this is that this product contains unblanched almonds that have been finely ground and not processed any further. So, it is basically what you would get if you bought organic unblanched almonds and grind them with an S blade food processor.
In the end, when the delicious keto almond spritz cookies were baked and cooled to room temperature, I coated some of them with melted dark chocolate and sprinkled a few with Now foods shredded coconut. It adds to the visuals and the flavor quite nicely!
How to make keto almond spritz cookies
Contrary to most of the recipes requiring butter, you don’t want to melt the fat nor keep it at room temperature. You want to use cold ingredients that will gain just enough heat during processing to become soft enough for use with a cookie press.
First, preheat the oven to 360°F (180°C) and prepare two cookie sheets. We’re making tens of cookies here, so you’ll probably want to bake two to four batches.
Put cubes of cold butter, eggs, and sweetener into a bowl of an S blade processor. Process until well combined. You might want to scrape the sides of the bowl now and then.
Next, add the rest of the dry ingredients (almond flour, almond meal, and salt) and keep processing, scraping the sides of the bowl as needed.
In the end, add heavy cream and process until fully combined.
Get that cookie press ready
The dough should be of just-right consistency to use with cookie press straight away. If you find that it’s too soft, put it in the fridge for 30 minutes and try again.
If you don’t have a cookie press to make these keto almond spritz cookies, you can use your hands to form small balls. Press each ball down on the cookie sheet with a fork. Using a cookie press, you can get 120 cookies with the amounts of ingredients listed below.
Bake each batch for 12 to 15 minutes or until you see the cookies start getting a nice golden-brown color. The longer you bake, the crispier they will be. If you like soft cookies, stop baking after 12 minutes. Transfer baked cookies to a wired rack and let them cool to room temperature.
If you wish, melt some dark chocolate with a hint of coconut oil and decorate the cookies with it. Sprinkling with shredded coconut is also an option.
Store in an airtight container for up to a week.
Don’t forget to leave a comment below and tell us how you like this quick and simple keto almond spritz cookies recipe!
Equipment
- Food processor
- Cookie press
Ingredients
- 9 oz. butter cold
- 2 large eggs
- 6 Tbsp. sweetener powdered
- 7 oz. almond flour approx. 2 cups
- 3.5 oz. almond meal approx. 1 cup
- 3 tsp. vanilla extract or 1 vanilla bean
- 1 dash salt
- 1/4 cup heavy cream
Optional coating
- 2 oz. dark chocolate
- 1/2 Tbsp. coconut oil
- 1 Tbsp. shredded coconut
Instructions
- Preheat oven to 360°F (180°C) and prepare a couple of cookie sheets.
- Put cubes of butter, eggs, and sweetener into a bowl of an S blade food processor. Process until well combined and creamy.
- Add dry ingredients and process. Scrape sides of the bowl as needed.
- Add heavy cream and process until well combined.
- The dough should be of just-right consistency to use with cookie press immediately. If too soft, put in the fridge for about 30 minutes.Alternatively, shape 120 small balls and press down with a fork.
- Bake for 12 to 15 minutes or until the cookies begin to get a golden color. Let the cookies cool and harden a bit.
Optional coating
- Slowly melt chocolate and coconut oil over low-medium heat. Dip some of the cookies into the chocolate coating and sprinkle with shredded coconut. Or get creative with decoration any way you wish.
Notes
Nutrition
