These sugar-free soft German spritz cookies prove that you can enjoy a rich, buttery treat without traditional sugar. Made with almond and coconut flour, sweetened with monk fruit, and finished with a smooth chocolate coating, these cookies deliver classic flavor and texture with a modern, low-carb twist.
Why You’ll Love This Recipe
These cookies are incredibly tender with a melt-in-your-mouth texture that rivals traditional spritz cookies. The combination of butter and cream cheese creates a rich, soft bite, while the almond flour gives them a delicate crumb. They are completely sugar-free, making them suitable for low-carb and keto lifestyles. The dough is easy to pipe, holds its shape beautifully, and allows for creative designs like rosettes or wreaths. The chocolate dip and optional decorations add elegance, making them perfect for holidays or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups finely blanched almond flour
2 tbsp coconut flour, sifted
½ cup powdered monk fruit sweetener
8 tbsp unsalted butter, softened
2 oz cream cheese, softened
1 large egg, room temperature
2 tsp vanilla extract
½ tsp almond extract
¼ tsp baking powder
¼ tsp sea salt
1 cup Lily’s dark chocolate chips, melted
1 tbsp coconut oil
½ cup ChocZero white chocolate chips, melted
sugar-free sprinkles optional
flaky sea salt optional
Directions
Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and cream cheese together for about 4 minutes until the mixture becomes light and fluffy. This step is essential for achieving the soft texture.
Add the powdered monk fruit sweetener, egg, vanilla extract, and almond extract. Continue mixing until the mixture is smooth and silky.
In a separate bowl, combine the almond flour, coconut flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth and pipeable dough forms.
Transfer the dough into a cookie press or a piping bag fitted with a star tip. Pipe your desired shapes directly onto the prepared baking sheets.
Place the baking sheets in the refrigerator for 15 minutes to chill the dough. This helps the cookies maintain their shape during baking.
Bake for 11 to 13 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to keep the cookies soft.
Allow the cookies to cool completely on the baking sheet. They will firm up as they cool.
For the chocolate dip, melt the dark chocolate chips with the coconut oil until smooth. Dip half of each cooled cookie into the melted chocolate and place them back onto parchment paper.
Drizzle the melted white chocolate over the dipped portion and decorate with sprinkles or flaky sea salt if desired. Refrigerate the cookies for 15 minutes until the chocolate is fully set.
Servings and timing
This recipe yields approximately 24 to 30 cookies, depending on the size and shape. Preparation time takes about 20 minutes, with an additional 15 minutes for chilling. Baking time is 11 to 13 minutes per batch. Including cooling and decorating, the total time is around 1 hour.
Variations
You can experiment with different extracts such as lemon or orange for a citrus twist. Add a pinch of cinnamon or cardamom to the dough for a warm, spiced flavor. Instead of dipping in chocolate, you can drizzle it lightly over the cookies. For a festive touch, use colored sugar-free sprinkles or shape the cookies into seasonal designs. You can also sandwich two cookies together with a sugar-free chocolate or cream filling.
Storage/Reheating
Store the cookies in an airtight container in the refrigerator for up to one week. They maintain their texture best when kept chilled. For longer storage, freeze them in a sealed container for up to two months. To enjoy, allow frozen cookies to thaw in the refrigerator or at room temperature. Reheating is not necessary, as these cookies are meant to be enjoyed soft and slightly chilled.
FAQs
Can I use only almond flour without coconut flour?
Coconut flour helps absorb moisture and balance the texture, so it is recommended. Substituting entirely may affect the consistency.
What can I use instead of monk fruit sweetener?
You can use another powdered sugar-free sweetener, but results may vary slightly in taste and texture.
Why is it important to beat the butter and cream cheese for 4 minutes?
This step incorporates air, which creates the soft and tender texture of the cookies.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before piping and baking.
Why do I need to chill the piped cookies?
Chilling helps the cookies hold their shape and prevents spreading during baking.
Can I skip the chocolate coating?
Yes, the cookies are delicious on their own, but the chocolate adds extra richness.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look set but not browned.
Can I freeze the dough instead of baked cookies?
It is better to freeze the baked cookies, as the dough may change texture when thawed.
Are these cookies suitable for keto diets?
Yes, they are low in carbs and made with sugar-free ingredients, making them keto-friendly.
What piping tip works best for spritz cookies?
A star tip is ideal for creating classic spritz shapes and patterns.
Conclusion
Sugar-free soft German spritz cookies are a perfect blend of tradition and modern dietary needs. With their delicate texture, rich flavor, and elegant finish, they make a satisfying treat without added sugar. Whether you are preparing them for a holiday tray or simply craving a refined cookie, this recipe delivers consistent, delicious results every time.
Soft and buttery sugar-free German spritz cookies made with almond flour and monk fruit sweetener, finished with a rich chocolate coating for a low-carb indulgent treat.
Ingredients
2 cups finely blanched almond flour
2 tablespoons coconut flour, sifted
1/2 cup powdered monk fruit sweetener
8 tablespoons unsalted butter, softened
2 oz cream cheese, softened
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 cup sugar-free dark chocolate chips, melted
1 tablespoon coconut oil
1/2 cup sugar-free white chocolate chips, melted
Optional: sugar-free sprinkles
Optional: flaky sea salt
Instructions
Preheat oven to 160°C (325°F) and line baking sheets with parchment paper.
Beat butter and cream cheese together for about 4 minutes until light and fluffy.
Add monk fruit sweetener, egg, vanilla extract, and almond extract; mix until smooth.
In another bowl, combine almond flour, coconut flour, baking powder, and salt.
Gradually mix dry ingredients into wet ingredients to form a smooth dough.
Transfer dough into a piping bag or cookie press with a star tip.
Pipe desired shapes onto baking sheets.
Refrigerate piped cookies for 15 minutes.
Bake for 11–13 minutes until edges are lightly golden.
Cool completely on baking sheet.
Melt dark chocolate chips with coconut oil and dip half of each cookie.
Drizzle white chocolate over dipped cookies and add optional decorations.
Refrigerate for 15 minutes until chocolate sets.
Notes
Chilling helps cookies hold their shape during baking.
Do not overbake to maintain soft texture.
Use finely blanched almond flour for best results.
Store in fridge to maintain freshness and texture.
