It’s time to get festive the healthy way: Keto Cinnamon Stars AKA Zimtsterne are traditional gluten free German Christmas cookies. This version is low carb, sugar free and diabetic-friendly.
The festive spirit has been going strong in the shop windows since Halloween’s been over, so I should have seen it coming. But I have to admit, December always creeps up on me. Shock horror! I have not got any presents sorted! Where did I put the lights for the Christmas tree? What, only 3 weeks to go?
Keto Cinnamon Stars (German Christmas Cookies)
Deliciously spiced almond flour Keto cookies - possibly my favourite sugar free Christmas treat! Cinnamon Stars (Zimtsterne) are traditional German Christmas cookies, adapted to suit a low carb, Keto diet.
Course Snack
Cuisine German
Keyword german christmas cookies, low carb christmas cookies, sugar free christmas cookies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 50 stars
Calories 34 kcal
Ingredients
300 g / 3 cups almond flour ground almonds work well here too
100 g / 1 cup powdered sweetener
3 egg whites
2 tsp cinnamon
1 tsp ground coffee
Instructions
Separate the eggs and whip the egg whites until they form stiff peaks. Use a glass or ceramic bowl for this and make sure it's totally dry and squeaky-clean. A stick blender with plastic does not give a brilliant result - best is an old-fashioned mixer with 2 steel attachments.
Fold in the sweetener.
Reserve 3 tablespoons of the egg white and sugar mix for the glaze
Add the almond flour/ground almonds and spices and stir until combined.
Form a dough ball and roll it out around 1/2 cam thick between 2 sheets of baking paper
Place in the freezer for around 15 minutes. This is an important step - it makes cutting out the dough much easier
Remove from the freezer, lift the top baking paper sheet and use a cookie cutter to cut out shapes (just rename the recipe if you prefer hearts instead of stars!)
Brush on the egg white mix we set aside earlier.
Bake in an pre-heated oven at 120 Celsius for 25 minutes.
Recipe Notes
For a variation replace 100g/1 cup of ground almonds with ground hazelnuts.