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Keto Mocha Spritz Cookies

Keto Mocha Spritz Cookies

Keto Mocha Spritz Cookies

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Keto Mocha Spritz Cookies
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Course: Cookie Press Cookies, Keto Christmas Cookies, Low Carb CookiesCuisine: GermanDifficulty: Medium
Servings

80

cookies
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These are a keto-friendly mocha spritz cookie made with a cookie press. They are made with almond flour and are also egg-free as they use a “flax egg”. The flavor is a deep chocolate with a slight coffee undertone. 1 gram net carb per cookie.

Ingredients

  • 1 tablespoon flax meal

  • 3 tablespoons water

  • 3/4 cup butter, at room temperature

  • 1 cup powdered erythritol (see note*)

  • 1 teaspoon vanilla extract

  • 3-1/4 cups almond flour

  • 1 teaspoon baking powder

  • 1/2 cup cocoa powder

  • 4 teaspoons fresh-brewed liquid espresso or strong black coffee (not powder)

Directions

  • Place two or more baking pans in the freezer. Do NOT grease them or line them with a silicone baking mat or parchment paper. Allow the baking pans to freeze at least 20 minutes. Frozen baking pans help the dough from the cookie press to stick to the pans. Pre-heat oven to 350F.
  • In a small bowl, mix the flax meal with the water. This is your “flax egg”. Allow to stand for about 5 minutes until the mixture has thickened; set aside.
  • In a large mixing bowl, cream together the butter, powdered erythritol, flax egg and vanilla; set aside.
  • In another mixing bowl, stir together the almond flour, baking powder and cocoa powder.
  • Stir the almond flour mixture into the butter mixture. Mixture will appear dry. Stir in espresso to make a smooth dough that will work in your cookie press.
  • Fill your cookie press with dough and attach your desired plate (see the instructions of your particular cookie press). Remove one baking sheet from the freezer and press cookies onto the sheet.
  • NOTE: these cookies spread a little. For the very best shaped spritz, use the minimum amount of dough that you can squeeze out of your press and still stick to the pan. If you have “mushed” a bunch of dough out onto your pan, you will end up with a big blob once baked. It may take some trial and error to figure out how much to squeeze your press for the right amount of dough. If you squeeze out too much, scrape up your mistakes and return the dough to the mixing bowl to put back in the press later. You want small, sharply defined shapes from your press. Once baked, they will spread just a bit and retain their attractive forms, as in the recipe photo.
  • Allow the baking sheet to sit out on the counter until it comes to room temperature. At that point, pop it in the oven and bake 7 to 9 minutes or until the cookies start to lose their shininess. Allow the cookies to cool for several minutes on the baking sheet, because they will fall apart if you try to manipulate them while hot. Once they can be moved and retain their shape, remove to a wire rack to cool completely.
  • Repeat steps with your second frozen baking sheet. If you want to re-use the first baking sheet, pop it in the freezer again for a few minutes; do not attempt to press cookies onto a hot or warm baking sheet.

Notes

  • * If you use a different type of sweetener, the results may be different, as different sweeteners have different properties (some absorb liquid more so that your dough will be too dry). Beware of some powdered sweeteners that are a 1:2 sweetness level with sugar, meaning they are TWICE as sweet as sugar. If you use a 1:2 sweetener, the cookies will be way too sweet, but if you use only half of this, your cookies will be too wet for the cookie press, as you need the bulk of the 1:1 sweetener for the proper consistency. My preferred way to do this is to just throw some Lakanto or other monkfruit/erythritol blend into a blender or magic bullet and blend until it is powdered. Measure out 1 cup of this and save the rest for something else.
  • Nutritional info, per cookie (assuming 80 cookies from the recipe): 1 gram net carbs, 1 gram protein, 4 grams fat, 43 calories.

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