Keto Almond Spritz Cookies

Servings

120

Break out the spritz cookie press! Our friends at My Sweet Keto have developed a delicious, indulgent, Keto-Friendly recipe for spritz cookies with only ONE net carb per 4 cookies!

Ingredients

9 ounces butter, cold

2 large eggs

6 tablespoons Confectioner's Erythritol, Organic Powder

1 teaspoon Monk Fruit Extract, Organic Powder

2 cups Almond Flour, Raw

1 cup Almond Flour, Organic

3 teaspoons vanilla extract

1 dash salt

¼ cup heavy cream

OPTIONAL COATING

2 ounces 90% cocoa dark chocolate

½ tablespoon Virgin Coconut Cooking Oil, Organic

1 tablespoon Coconut, Organic, Unsweetened & Shredded

Directions

Equipment needed - food processor, cookie press

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. (Alternatively, use an electric mixer, and room temperature butter, and refrigerate the dough for 30 to 45 minutes before shaping cookies).
Add dry ingredients and mix together. 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. If you don’t have a spritz cookie press, 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.