These sugar-free Christmas cookies are a delightful twist on traditional German Cinnamon Stars, adapted to fit a low-carb, keto diet. The result is a deliciously spiced treat. Some prefer them baked to a crisp, but I enjoy them when the inside is moist and they have a marzipan-like taste.
Preparation Time: 15 minutes Cooking Time: 12 minutes Cooling Time: 15 minutes Total Time: 42 minutes Course: Snack Cuisine: German Servings: 20 stars Calories: 76 kcal
Ingredients:
- 2.5 cups / 250g almond flour or ground almonds
- ½ cup / 90g powdered sweetener
- 2 large egg whites
- 2 teaspoons cinnamon
- 1 teaspoon ground coffee (optional)
For Sugar-Free Icing:
- ½ cup / 90g powdered sweetener
- 1 tablespoon water
Instructions:
- Preheat the oven to 150 Celsius / 300 Fahrenheit.
- Beat the egg whites until they form soft peaks. Slowly mix in the powdered sweetener until the mixture becomes stiff.
- Add the almond flour and spices, and stir until well combined.
- Form a dough ball and roll it out to a thickness of around ½ to 1 centimeter between two sheets of baking paper.
- Place the rolled dough in the freezer to chill for about 15 minutes. This step is crucial as it makes cutting out the dough much easier.
- Remove the dough from the freezer, lift the top baking paper sheet, and use a cookie cutter to cut out star shapes. Place them on a baking tray lined with parchment paper.
- Bake for about 12-15 minutes.
- Let the cookies cool completely, then ice them with sugar-free icing made from ½ cup powdered sweetener mixed with 1 tablespoon of water.
Notes:
- For a variation, you can replace 100g/1 cup of ground almonds with ground hazelnuts.
Nutrition Information:
- Serving: 20g
- Calories: 76 kcal
- Total Carbohydrates: 2.6g
- Protein: 3.1g
- Fat: 6.6g
- Sodium: 2mg
- Potassium: 45mg
- Fiber: 1.4g
- Sugar: 0.6g
- Net Carbs: 1.2g per cookie.
- Cookie Weight: 20 grams each.