Keto Glazed Anise Holiday Cookies
Martina Slajerova- Ready in 1h
- 3.1 g net carbs
- 171 kcal
- Serves 26
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These keto cookies are inspired by one of my favourite Italian recipes. Traditional Italian anisette cookies are sweet with a distinct flavour and a soft cake-like texture.
My low-carb version is slightly sweet, crunchy, and has a pleasant anise flavour that is not overpowering. I also added some ground cinnamon, nutmeg and cloves. Just like most of my keto cookies, they are easy to make and can be prepared months in advance. These cookies are the perfect treat for the holiday season and any special occasion!
Step-by-step
Preheat the oven to 160 °C/ 320 °F. Mix all the dry ingredients in a bowl and add freshly grated lemon zest.
Add the eggs, melted ghee (or coconut oil) and mix until well combined.
Using your hands, make 26 cookie dough balls and place on a baking sheet lined with parchment paper. Using the back of a glass, flatten each piece until about 1/2-inch (1 cm) thick. Twist the glass to release the cookies without breaking them.
You can use a fork to flatten the cookies instead of the glass. Place in the oven and bake for 12-15 minutes or until lightly browned. Set aside on a rack until completely cooled.
Meanwhile, prepare the glaze. To soften the coconut butter, place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat and let it melt. Alternatively, microwave for 15-20 seconds. Add cinnamon (or ground anise) and mix well.
When the cookies are cooled, spoon the glaze on top of each (1 heaping teaspoon per cookie) and add a sprinkle of toasted flaked almonds.
Let the glaze solidify for a few minutes.
Store in a cookie jar for up to a week or freeze for up to 3 months.
Recipe
Keto Glazed Anise Holiday Cookies
★★★★☆4.3These keto cookies are inspired by one of my favourite Italian recipes. Traditional Italian anisette cookies ...
- Hands on
- 20m
- Overall
- 1h
- Servings
- 26
- 3.1 g
- Net carbs
- 5 g
- Protein
- 15.5 g
- Fat
- 171
- kcal
Ingredients makes 26 cookies
- Dry ingredients:
- Wet ingredients:
- Glaze & topping:
Instructions
Preheat the oven to 160 °C/ 320 °F. Mix all the dry ingredients in a bowl and add freshly grated lemon zest.
Add the eggs, melted ghee (or coconut oil) and mix until well combined.
Using your hands, make 26 cookie dough balls and place on a baking sheet lined with parchment paper. Using the back of a glass, flatten each piece until about 1/2-inch (1 cm) thick. Twist the glass to release the cookies without breaking them.
You can use a fork to flatten the cookies instead of the glass. Place in the oven and bake for 12-15 minutes or until lightly browned. Set aside on a rack until completely cooled.
Meanwhile, prepare the glaze. To soften the coconut butter, place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat and let it melt. Alternatively, microwave for 15-20 seconds. Add cinnamon (or ground anise) and mix well.
When the cookies are cooled, spoon the glaze on top of each (1 heaping teaspoon per cookie) and add a sprinkle of toasted flaked almonds.
Let the glaze solidify for a few minutes.
Store in a cookie jar for up to a week or freeze for up to 3 months.
Nutrition per cookie
Carbs 7%Protein 12%Fat 81% of calories
- Net carbs
- 3.1 g
- Total carbs
- 11.9 g
- Fiber
- 3.2 g
- Sugars
- 1.4 g
- Protein
- 5 g
- Fat
- 15.5 g
- Saturated fat
- 5.4 g
- Calories
- 171 kcal
- Sodium
- 57 mg · 2.46% RDA
- Magnesium
- 52 mg · 13% RDA
- Potassium
- 167 mg · 8.37% EMR
Nutrition by ingredient
| Per cookie | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.3 g | 3.3 g | 8.1 g | 91 |
| Sukrin Gold, brown sugar substitute | 0.5 g | 0 g | 0 g | 0 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 0 |
| Anise seed, dried (aniseed) | 0.1 g | 0 g | 0 g | 1 |
| Nutmeg, spices | 0 g | 0 g | 0 g | 0 |
| Cloves, spices | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 0 |
| Lemon zest (peel), fresh | 0 g | 0 g | 0 g | 0 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0 g | 0.5 g | 0.4 g | 6 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 1.8 g | 16 |
| Coconut butter, organic, unsweetened | 0.4 g | 0.4 g | 4 g | 41 |
| Star anise, spices | 0.4 g | 0.2 g | 0.2 g | 4 |
| Cinnamon, spices | 0 g | 0 g | 0 g | 0 |
| Almonds, nuts (flaked, sliced) | 0.1 g | 0.5 g | 1.1 g | 12 |
| Total | 3.1 g | 5 g | 15.5 g | 171 |
Serving size cookie
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Pescatarian
- Vegetarian
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Comments & ratings (13)
Hi Martina, Thank you so much for this recipe. I have been Paleo+Keto for almost 20 years now. I have Grave's disease. I love these cookies and my mom loves these all year round. She has diabetes therefore I have tweaked your recipe just a bit so that it will work with her sugar issues. Thank you very much for your great recipes!
Thank you for the lovely feedback Diane, I'm glad you enjoyed! ❤️
Thank You for this recipe! I just finished these late on Christmas Eve and love the texture and flavor! I didn’t have anise, so I added a little almond extract. These remind me of cookies my grandmother from Greece used to bake! It’s so nice to be able to heal and still have recipes that connect to family memories during the holidays.
Thank you so much Bridget! That's so funny because my Greek partner said something similar. They remind him of cookies he used to eat as a kid! 😊
Hi, I tried to make these but everything went wrong. I had to add about 3 times the liquid to make the dough stick together (it was really sandy before), I had to up the temperature to 350 and I baked them for about 30 min or more (they wouldn't brown). Please help. They taste delicious, but they are the wrong consistency (it's like eating peanut butter). Can there be something wrong with the quantities?
Ive been using your recipes for a whi,e now and everything turns out great. Please, please help.
Cheers,
M.
Hi Marina, could it be that you used defatted" almond flour? Make sure you use almond flour/ almond meal (=ground blanched almonds). The "defatted" type is very absorbent and won't work in this recipe unless you increase the liquids. I hope this helps!
I am making these now! I miss being able to put out a plate of "holiday" cookies.
Also, saw this keto-friendly recipe that I thought you and you folks mike like to adapt. Home-made marzipan and chocolate dusted pinecones...https://blog.etsy.com/en/spice-up-your-holiday-table-with-almond-and-chocolate-pinecones/?ref=hp
Awesome, these are a great treat, you will like them 😊 Thanks for the tip, I've been planning to post a recipe including "keto marzipan" for a long time!
These turned out FANTASTIC! Very tasty, easy to make. I added a bit of coconut flour to make them more cakey, then upped the spices adding cardamom (I looove spices). My glaze was made with powdered erythritol, cream and cinnamon oil.
I am so happy, now I just need to learn to only have one!
Thank you, that's always the hardest part. I keep most of them in the freezer and only have 1-2 outside! Cardamom sounds like a great addition 😊
Thank you, that's always the hardest part. I keep most of them in the freezer and only have 1-2 outside! Cardamom sounds like a great addition 😊
Yours look gorgeous. We really both do have great minds ;)
Thank you Carolyn! I think you are the best "low-carb baker"! 😉