Keto Spritz Cookies

STATS:

• Cuisine: American
• Course: Dessert
• Diet: Keto
• Yield: Serves 45
• Time for preparation: Forty mins
• Cooking time: fifteen minutes
• Time in total: Fifty-five mins

EQUIPMENT:

•  Cookie sheets (as per need)
• An oven
• Cookie press 1
• 2 mixing vessels

INGREDIENTS:

COOKIES:

• 0.5 teaspoon of salt
• Butter, 1 cup
• A teaspoon of baking powder
• 1.25 cups of keto sweetener (erythritol-based)
• One-fourth cup of coconut flour
• 2 eggs, large
• Almond flour, 4 cups
• 2 teaspoons of vanilla essence.

DECOR:

• Keto chocolate chips, candy pieces, nuts, etc.

CHOCOLATE DIPS:

• 0.5 oz of cocoa butter/1 tbsp, oil of coconut
• Dark chocolate (sugar-free), three oz

INGREDIENT NOTES:

CHOCOLATE:

• Use a keto version of dark chocolate for dipping the cookies after melting the chocolate.

SWEETENER:

• We recommend that the erythritol-based keto sweetener will give you the perfect crispy cookies. If you use allulose, your cookies will be soft.

EGGS:

• The eggs should always be at a regular temperature in our environment. They will perform their function in the best way. They help to bind all the items & raise the cookies well.

FLOURS:

• We used a large amount of almond flour and a modest amount of coconut flour. This will be the best ratio. You will have the best outcomes if your almond flour is nicely grounded.

ESSENCE:

• You may go for any of your favorite essences (orange, vanilla, caramel, almond, etc.). They will enhance the taste & cut down the smell of eggs.

BUTTER:

• These cookies use butter as their key ingredient. We recommend you stick with butter. You may use any vegetable oil too in its place if you want to be dairy-free. You use either oil/butter and use it at a regular temperature.

INSTRUCTIONS:

1. Heat the empty oven by adjusting its temperature to 325 degrees F.
2. Grab many of the cookie sheets & cover them all using the parchment/silicone.
3. Place a big-sized vessel on the working shelf & gather all the items.
4. Include the butter & sweetener in it & grab the electric mixer.
5. Beat them for around two mins till they become creamy.
6. Now include the essence of vanilla & eggs.
7. Take another vessel & include all the solid items in it.
8. Mix them well & shift them to the mixture of liquid items.
9. Use your hands to form the dough.
10. Then, insert the dough into the jar of the cookie press.
11. Fit the jar with a design plate of your choice.
12. Go towards the already-lined cookie sheets & press the cookies on them.
13. Place the cookies at an appropriate distance.
14. Shift the cookie sheet to the oven (heated) to bake.
15. After some 14/15 minutes, take them out of the oven.
16. They will still be soft somewhat so it is the perfect time to set the toppings.
17. Place & press the toppings(keto candies, choco chips, or nuts) with gentle hands.
18. Keep all the cookie sheets at a regular temperature so that they become quite firmer.
19. Now, melt the chocolate along with cocoa butter in the double-boiler.
20. Mix them when the chocolate melts to have a smooth dipping chocolate.
21. Dip the cookies’ bottom in the dipping chocolate with the help of a fork.
22. Place them on another sheet lined with wax paper to set.
23. Similarly, work with each cookie.

TIPS:

• You have to keep the dough at a normal temperature. It should not be at so a warm temperature that they can’t take the shape properly. If it is too chill, it will be hard/difficult for you to press the cookies. Therefore, keep them at normal temperature so that you press them easily while they maintain their shape sharply.
• The use of cookie press is not easy. It requires practice. If you didn’t press them accurately the first time, try again & you will be an expert.
• Use butter with caution as the almond flour is already too oily. So, use butter in small amounts as per your need.

NUTRITIONAL FACTS/SERVING:

Size/serving: 2 cookies
Calories: 114 kcal
Carbohydrates: 4 grams
Net carbs: 2 g
Fiber: 2 gram
Proteins: 3 g
Fats: 10 grams