Christmas Recipes/ Gluten Free/ Low Carb/ Snacks

Low Carb Zimsterne Cookies


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These low carb zimsterne cookies are a Christmas cookie recipes that is loosely based on a German cookie recipe.   Zimtsterne are traditional cinnamon biscuits served at Christmas time in Germany.   The original recipe is gluten-free but I’ve tweaked it to make it low carb too.

These low carb zimsterne cookies are deliciously chewy in texture and harden up overnight if kept in the fridge.  They are almost a macaroon-like cookie.  As they are gluten-free and dairy free are also great for those of you with allergies.   One of my grandmothers was German and we used to enjoy some delicious cookies and chocolates at Christmas.

Low carb Zimsterne cookies

Low Carb Zimtsterne Cookies

Although the original recipe for Zimtsterne cookies calls for 350g sugar which equates about 1.5 cups I couldn’t bring myself to use so much erythritol.   Normally with sugar substitutes of the granular kind you replace the measurements of sugar in a recipe like for like.  It just seemed too much for me and my savoury tooth so I reduced it.  The cookies still turned out delicious so the gamble paid off.

Decorating these low carb German cookies is a personal option so I have not included it in the recipe below.  I piped a lemon cream cheese butter mix over mine which was lovely with the cinnamon.  I did not want to smother them with a topping as I wanted to enjoy the taste of the cookies.

Low carb Zimsterne cookies

I never used to be much of a cookie and biscuit baker and preferred cake making.  As a result I never really had any selection of cookie cutters in my kitchen.  I’d roll the cookies out into balls and think it would do.  This may change as I recently purchased a couple of cookie cutters from a shop that was almost an Aladdin’s cave of kitchen delights.  As well as the shape of the cookie being so much better it ensured more of an even cookie too.   

How to Make German Christmas Cookies

My kitchen is still in a state of Amish country with limited electrical gadgets so I had to whisk the eggs by hand.  Like an animal!  I think the trick is to think about something that annoys you and take it out on the eggs with a whisk.  Within minutes you will have a stiff peak!  Rolling them with a layer of parchment paper between the dough is the best way to manage the dough without your kitchen surface and rolling-pin getting too sticky. 



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Low Carb Zimtsterne (German Cookies)

A low carb version of the classic German cinnamon cookie.
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Course: Cookies
Cuisine: German
Keyword: Low carb cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
chilling: 1 hour
Servings: 26 cookies
Calories: 90kcal
Author: Angela Coleby


  • 4 cups almond flour
  • 3 egg whites
  • 1 cup erythritol powdered
  • 1 tablespoon lemon juice
  • 2 teaspoons cinnamon


  • Preheat the oven to 150C/300F degrees
  • Whisk the eggs whites to a stiff peak
  • Add the erythritol and lemon juice and continue to whisk until combined.
  • Add the almond flour and cinnamon. Work the mixture into a dough.
  • Cover the dough and place in the fridge for an hour.
  • Place the dough on a piece of parchment paper, then cover with another piece of parchment paper. Roll out to about 1 cm thick.
  • Cut out the cookies.
  • Place the cookies on a parchment lined baking tray.
  • Bake for 18-20 minutes (check after 10 minutes as the original recipe said 8 minutes). Mine took longer.


Should make about 26 cookies, depending upon how thin you roll out the cookie dough.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1cookie | Calories: 90kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Fiber: 2g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    December 17, 2017 at 11:57 am

    Hello! I am going to make these today, but wondered what did you use for the icing?

    • Reply
      Angela Coleby
      December 17, 2017 at 12:17 pm

      I used a mixture of cream cheese, powdered sweetener and a dash of coconut milk

  • Reply
    December 5, 2017 at 9:03 pm

    Hi, Angela! What temp (Fahrenheit) should I bake these? Also, if I added some extra spices (ground ginger and maybe some cloves) should I increase the egg whites or lemon juice, do ya think? Thanks! Making these for a Cookie Exchange party and half of us are on the Keto Diet!! Ruthie

    • Reply
      Angela Coleby
      December 5, 2017 at 10:34 pm

      Hi Ruthie! It should be 300F but keep an eye on them as ovens do vary. If you are adding more spices, perhaps just a dash more lemon juice should do. Hope you all enjoy them!

  • Reply
    November 30, 2016 at 9:27 am

    Hi Angela, Made these today…absolutely delicious. crunchy and chewy. Love them!

    • Reply
      Angela Coleby
      November 30, 2016 at 9:28 am

      They are so addictive though! I could eat the whole batch! Glad you enjoyed them!

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