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 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.
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.
OTHER LOW CARB COOKIES TO BAKE
Hazelnut Chocolate Chip Cookies
Low Carb Zimtsterne (German Cookies)
Ingredients
- 4 cups almond flour
- 3 egg whites
- 1 cup erythritol powdered
- 1 tablespoon lemon juice
- 2 teaspoons cinnamon
Instructions
- 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.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Mary
How do you know when they are done?
Making them now
Angela Coleby
The edges will be slightly golden. They need to cool before handling as they can be delicate warm.
Lara
Hello! I am going to make these today, but wondered what did you use for the icing?
Angela Coleby
I used a mixture of cream cheese, powdered sweetener and a dash of coconut milk
Ruthie
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
Angela Coleby
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!
Eliza
Hi Angela, Made these today...absolutely delicious. crunchy and chewy. Love them!
Angela Coleby
They are so addictive though! I could eat the whole batch! Glad you enjoyed them!