Keto Glazed Anise Holiday Cookies

4.6 stars, average of 7 ratings

Keto Glazed Anise Holiday CookiesPin recipeFollow us 81.9k

These keto cookies are inspired by one of my favourite Italian recipes. Traditional Italian anisette cookies are sweet with a distinct flavour and a soft cake-like texture.

My low-carb version is slightly sweet, crunchy, and has a pleasant anise flavour that is not overpowering. I also added some ground cinnamon, nutmeg and cloves. Just like most of my keto cookies, they are easy to make and can be prepared months in advance. These cookies are the perfect treat for the holiday season and any special occasion!

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Hands-on Overall

Nutritional values (per cookie)

2.8 grams 3.2 grams 5 grams 15.5 grams 5.4 grams 170 calories
Total Carbs6grams
Net Carbs2.8grams
of which Saturated5.4grams
Magnesium56mg (13% RDA)
Potassium167mg (8% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (12%), fat (82%)

Ingredients (makes 26 cookies)

Dry ingredients:
Wet ingredients:
  • 2 large eggs
  • 1/4 cup butter, ghee or virgin coconut oil, melted (57 g/ 2 oz)
Glaze & topping:
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  1. Preheat the oven to 160 °C/ 320 °F. Mix all the dry ingredients in a bowl and add freshly grated lemon zest. Keto Glazed Anise Holiday Cookies
  2. Add the eggs, melted ghee (or coconut oil) and mix until well combined. Keto Glazed Anise Holiday Cookies
  3. Using your hands, make 26 cookie dough balls and place on a baking sheet lined with parchment paper. Using the back of a glass, flatten each piece until about 1/2-inch (1 cm) thick. Twist the glass to release the cookies without breaking them. Keto Glazed Anise Holiday Cookies
  4. You can use a fork to flatten the cookies instead of the glass. Place in the oven and bake for 12-15 minutes or until lightly browned. Set aside on a rack until completely cooled. Keto Glazed Anise Holiday Cookies
  5. Meanwhile, prepare the glaze. To soften the coconut butter, place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat and let it melt. Alternatively, microwave for 15-20 seconds. Add cinnamon (or ground anise) and mix well. Keto Glazed Anise Holiday Cookies
  6. When the cookies are cooled, spoon the glaze on top of each (1 heaping teaspoon per cookie) and add a sprinkle of toasted flaked almonds. Keto Glazed Anise Holiday Cookies
  7. Let the glaze solidify for a few minutes. Keto Glazed Anise Holiday Cookies Store in a cookie jar for up to a week or freeze for up to 3 months. Keto Glazed Anise Holiday Cookies
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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (9)

Hi, I tried to make these but everything went wrong. I had to add about 3 times the liquid to make the dough stick together (it was really sandy before), I had to up the temperature to 350 and I baked them for about 30 min or more (they wouldn't brown). Please help. They taste delicious, but they are the wrong consistency (it's like eating peanut butter). Can there be something wrong with the quantities?
Ive been using your recipes for a whi,e now and everything turns out great. Please, please help.


Hi Marina, could it be that you used defatted" almond flour? Make sure you use almond flour/ almond meal (=ground blanched almonds). The "defatted" type is very absorbent and won't work in this recipe unless you increase the liquids. I hope this helps!


I am making these now!  I miss being able to put out a plate of "holiday" cookies.  
Also, saw this keto-friendly recipe that I thought you and you folks mike like to adapt.  Home-made marzipan and chocolate dusted pinecones...


Awesome, these are a great treat, you will like them 😊 Thanks for the tip, I've been planning to post a recipe including "keto marzipan" for a long time!


These turned out FANTASTIC! Very tasty, easy to make.  I added a bit of coconut flour to make them more cakey, then upped the spices adding cardamom (I looove spices).  My glaze was made with powdered erythritol, cream and cinnamon oil.
I am so happy, now I just need to learn to only have one!


Thank you, that's always the hardest part. I keep most of them in the freezer and only have 1-2 outside! Cardamom sounds like a great addition 😊


Thank you, that's always the hardest part. I keep most of them in the freezer and only have 1-2 outside! Cardamom sounds like a great addition 😊


Yours look gorgeous. We really both do have great minds ;)


Thank you Carolyn! I think you are the best "low-carb baker"! 😉