Spitzbuben are a Christmas cookie hailing from Switzerland. They’re crisp, buttery, and filled with jam. The name is derived from spitzbub, which means “mischievous boy.” This name is probably because, originally, little faces were cut into the top cookie. This version is keto-friendly and nut-free!
On the Ingredients
- Coconut flour is made from coconut flesh that is dried and ground. It’s a popular low-carb, gluten-free flour alternative. It has a mild coconut smell and flavor. It’s very dry and absorbent, so it can be tricky to work with, soaking up wet ingredients like a sponge, which is why it’s used in smaller amounts than other flours. It’s great for grain-free cakes and muffin recipes, retaining more moisture than recipes made with almond flour alone.
- Arrowroot flour (AKA arrowroot starch or arrowroot powder) is a grain-free flour made from a tuber native to Indonesia. It’s also a thickening agent and can replace cornstarch or potato starch at 2 tsp of arrowroot for 1 tbsp corn or potato starch. Arrowroot flour is also used in keto baking sometimes, often mixed with other grain-free flours, like coconut or almond.
- Tapioca flour or tapioca starch comes from the yucca or cassava root. It’s a common flour in gluten-free baking. It’s different from cassava flour, which uses the whole root rather than just the starch.
Keto Spitzbuben
20
minutes30
minutes50
minutesSpitzbuben are a Christmas cookie hailing from Switzerland. They’re crisp, buttery, and filled with jam. The name is derived from spitzbub, which means “mischievous boy.” This name is probably because, originally, little faces were cut into the top cookie. This version is keto-friendly and nut-free!
Ingredients
1 cup arrowroot flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 pinch sea salt
1/4 cup monkfuit sweetener
1/4 cup butter (room temperature)
5 tbsp coconut oil
1 tbsp Bionaturae peach fruit spread (no-sugar-added)
3 tsp vanilla extract
1 egg
1 cup Bionaturae strawberry fruit spread (no-sugar-added)
Swerve powdered sweetener
Directions
- Preheat the oven to 350° F.
- Whisk together the flours, salt, and monkfruit sweetener. Set aside.
- In a standing mixer, beat the butter, coconut oil, and peach fruit spread until creamy. Add the vanilla and egg and beat until fully incorporated.
- Add the dry ingredients 1/4 cup at a time, beating on low speed. The dough will be dry but will stick together when you form it into a ball.
- Divide the dough into two balls. Roll out the first ball between 2 sheets of parchment paper to 1/8-inch thickness.
- Cut out the cookie base using a 2.5-inch cutter or a similarly sized shape.
- Bake for 8-10 minutes on a lightly greased sheet until the cookies are light golden brown. Meanwhile, roll out the second ball, again between parchment, and cut more cookies of the same shape, this time cutting out a smaller shape in the center. Keep track of how many bottoms and tops you have so the number matches.
- When all your cookies are baked and cooled, spread about a tsp of fruit spread on the bottom layer and sandwich them—dust with the powdered sweetener.
