Recipes

Keto Cookie Press Spritz Cookies Recipe

Print Pinterest
Atkins Keto Cookie Press Spritz Cookies
1.2g
Net Atkins Count TM
Prep Time: 20 Minutes
Style:American
Cook Time: 36 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.5g

Protein

7.3g

Fat

2g

Fiber

79.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 4 Tbsp butter, unsalted USDA
  • 4 Tbsp cream cheese USDA
  • 3 Tbsp coconut oil FNDDS
  • 0 3/4 cup truvia, sweet completed granulated sweetener
  • 1 lrg raw egg USDA
  • 1 tsp vanilla extract USDA
  • 1 1/2 cup almond flour, super finely ground, gluten free King Arthur Flour
  • 1 scoop multi purpose protein powder, gluten free Quest Nutrition
  • 3 Tbsp coconut flour, finely ground, organic King Arthur Flour
  • 0 1/2 tsp baking powder, low sodium USDA
  • 0 1/4 tsp table salt USDA
  • 0 1/4 tsp cinnamon, ground USDA

DIRECTIONS

Equipment note: this recipe calls for the use of a cookie press, a piece of baking equipment available at many specialty cooking stores, as well as online retailers. 


  1. Heat oven to 325°F.
  2. In the bowl of a stand mixer with the paddle attachment, cream together room temperature butter, softened cream cheese and room temperature coconut oil until well mixed and fluffy. With mixer on medium low speed, add sweetener until incorporated. Scrape down bowl, increase speed to medium high and mix until light and fluffy, about 3 minutes. Scrape down the bowl and add room temperature egg and vanilla. Mix on medium high until well combined and an icing like texture develops.
  3. Into a large bowl, sift together almond flour, protein powder, coconut flour, baking powder, salt and cinnamon, ensuring no clumps of flour remain. With mixer on medium low, add flour mix a little bit at a time, scraping down sides of the bowl if needed, until dough forms a crumbly texture on top. The dough will be a little sticky and fairly soft. If desired, mix food coloring gel into dough, or portion of dough. 
  4. Following instructions for the cookie press, load dough, bring it to the correct pressure, then press cookies onto cool baking sheets. Repeat until all dough is used. 
  5. Bake each sheet of cookies for 12-14 minutes, rotating the sheets halfway through if needed, until the edges are beginning to brown. Remove from oven, cool on baking sheet for at least 5 minutes to allow them to set, then cool completely on a wire rack. These cookies will be crumbly when hot, and fairly soft on the first day, but firm up when covered and stored at room temperature. 


Note: number of cookies per serving will vary based on the cookie press and disk used.

Optional Icing: In a small bowl use a fork to combine 1 tablespoon vanilla milkshake protein powder (Quest brand suggested) with 2 ½ tablespoons heavy cream until icing texture develops. If needed, add additional cream in ½ tablespoon quantities to get to desired icing texture. Mix in gel food coloring 1-2 drops at a time to develop desired color and decorate cookies as wanted. Icing adds insignificant net carbs per serving. 

Cooking Tip

We love being able to reengage holiday baking traditions with this keto friendly spritz cookie dough recipe. Coloring the dough helps bring out the holiday spirit and we found about 20 drops of gel food coloring in about half the dough gave us a nice deep red for the cookies. We found that the cookies pressed the best when the dough was fresh from the mixing bowl, straight onto slightly cool baking sheets (no parchment lining). One recipe gave us about 90 cookies (using every scrap of dough), which we split between 3 baking sheets. If your cookie press gives you significantly more or less cookies, you may need to adjust the baking time. We found that baking one sheet at a time worked best in our oven, and baking time lengthened by about 6 minutes when we had more than one sheet in the oven at a time. Low carb baking can be a little tricky for those just starting out so here are a few tips that can help increase success. First, let the fats and egg come to room temperature before beginning. Second, check your oven temperature- low carb flours used in this recipe brown more easily, so if the oven is too hot, they are more likely to burn. Third, our recipes are developed and tested at over 5000 ft in altitude, so to adapt for lower lying areas increase the baking powder by a smidge, reduce the liquid by a smidge, and/or add a couple pinches of coconut flour to the batter.