Tender and soft Keto Italian Anise Christmas Cookies are a favorite of mine during the holidays. These low carb cookies are a sugar free and diabetic friendly spin on the traditional Italian cookies yet still have the same texture and flavor.
Just like nonna made them with a light glaze but topped with sugar free sprinkles. A surprise licorice flavoured anise cookie to add to your holiday cookie tray.
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Also called Italian Anisette Cookies, these scrumptious treats are a holiday staple in my family and making a low carb version was the best thing I ever did.
These low carb Christmas cookies are slightly sweet with a hint of anise, just the right amount of bite to them and a great cookie to dip into coffee or tea. I was inspired to make these cookies while I was making these Low Carb Amaretti Cookies.
🥘 Ingredients Used
These keto Christmas Cookies are made with a blend of almond and coconut flour with a touch of anise extract these cookies are crisp on the outside and soft and cakey in the centre.
- Almond Flour: ground almonds were used for this recipe which gives it a slightly nutty flavor plus its low carb and gluten free.
- Coconut Flour: a mild and sweet flavour that is quite distinct, used to support the structure of the low carb keto cookie so they don't fall flat.
- Butter: supporting the flaky and tenderness to these keto christmas cookies.
- Cream cheese: to give more structure to this cookie while adding a slight tangy flavour to these Italian anise cookies
- Anise Extract: adding a natural sweetness and light licorice flavour to these traditional italian christmas cookies. You can get Anise Extract on Amazon.
- Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar. As a type 2 diabetic it does not seem to spike my blood sugars.
- Low Carb Sprinkles: I used Good Dees Low Carb Sprinkles, you can buy on Amazon in the US or at SwitchGrocery in Canada.
👨🏻🍳 Steps by step instructions
How to make Keto Italian Anise Christmas Cookies
STEP 1: To make these low carb sugar free cookies you first need whisk together the almond flour and coconut flour with salt and baking powder in a large bowl and set aside.
In another large bowl cream the butter, cream cheese and erythritol. I used a rubber spatula to cream together but you can use a mixer if that's more convenient for you.
Once creamed add the vanilla and a teaspoon anise extract with the egg. Mix together until well combined. Then add it to the dry ingredients.
STEP 2: Combine the wet and dry ingredients until it looks like small pellets or peas. Then use your hands to knead into a dough. It may look dry but continue to knead it and it will take its shape. Keep kneading, the heat from your hands will help it to come together. Roll into a ball.
STEP 3: After rolling into a ball, roll the italian anise cookies into 1 inch balls and place on a parchment lined baking sheet. Should make 12 cookies.
Next use the bottom of a glass or tumbler and dip into powdered erythritol and then press onto each cookie to slightly flatten them. Not too much, just like the shape of a flat dome. The powdered erythritol is used just so the glass doesn't stick to the cookies too much.
Place the baking sheets in the oven and bake at 325°F for 12 minutes until the anise cookies are slightly browned on the bottom and lightly golden around the edges. (see video) Allow to completely cool before adding the glaze.
- STEP 4: Next we make the glaze by mixing powdered erythritol with cream in a small bowl. We want a thin glaze, almost translucent.
- This is to add sweetness but to also help the sprinkles stick to the cookies. Using a teaspoon drizzle the glaze on top of each italian christmas cookie or dip the cookies into the glaze. Then top with sugar free sprinkles.
👨🏻🍳 Recipe tips
Top Tip: The glaze will quickly dry and harden after topping the keto italian Christmas cookie. Therefore add the sprinkles immediately after glazing each individual cookie. Don't wait to the end of glazing to sprinkle like I did in the video.
Pro Tip: if you don't have powdered erythritol, simply use some granular erythritol in the blender, blitz for about 20 seconds and you will now have powdered erythritol.
- Serving: serve with your other holiday cookies and a warm beverage like an espresso or simply dip into a glass of milk or eggnog.
- Storage: store the cookies in an airtight container at room temperature for up to 2 weeks or in the freezer for a month
💭 Frequently asked questions
You can use anise extract for other baked good, to flavour beverages either warm or cold. It also goes well in hot chocolate if you enjoy the licorice flavour.
Both have a similar licorice flavour but fennel is a plant and anise is considered a spice.
These cookies are made with almond and coconut flour and replaces sugar with erythritol and therefore makes them lower in carbohydrates. Each cookie is only 2g net carbs per serving / cookie.
These cookies are made without sugar and I use nut flours instead of traditional flour. Therefore, these cookies should not spike your blood sugars like the traditional cookies might. However, as I always say, different foods affect people differently and you should always monitor and check your blood sugars after consuming something new to see how it affects you.
Keto Italian Anise Christmas Cookies
- 2 cups almond flour
- ½ cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon cream cheese
- ¼ cup sweetener
- 1 large egg
- 2 teaspoon vanilla extract
- 1 teaspoon anise extract
- 1.5 tablespoon low carb sweetener
- 1 tablespoon 5% cream or whatever cream or milk you have
- 1 tablespoon low carb sprinkles
- In a large bowl whisk together the almond flour, coconut flour, salt and baking powder and set aside.
- In another large bowl cream together the butter, cream cheese and erythritol.
- Once creamed add the vanilla and a teaspoon anise extract with the egg. Mix together until well combined. Then add it to the dry ingredients.
- Combine the wet and dry ingredients until it looks like small pellets or peas. Using your hands, knead into a dough. Roll into a ball.
- Roll cookies into 1 inch balls and place on a parchment lined baking sheet.
- Use the bottom of a glass or tumbler and dip into some powdered erythritol and then press onto each cookie to slightly flatten them.
- Bake at 325°F for 12 minutes. Cookies should be lightly browned on the bottom and slightly golden around the edges. Tops of cookies should be light in colour. Allow to completely cool.
- Make the glaze by mixing the powdered erythritol with cream in a small bowl. Using a teaspoon drizzle the glaze on top of each italian christmas cookie or dip the cookies into the glaze. Then top with sugar free sprinkles.
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines