Low Carb Linzer Cookie

Indulge in the buttery, crumbly goodness of these Low Carb Linzer Cookies, a guilt-free twist on the classic holiday favorite. Made with almond flour and naturally sweetened with erythritol, these gluten-free and sugar-free cookies are as wholesome as they are delicious. Fragrant with hints of cinnamon, vanilla, and bright lemon zest, each cookie is sandwiched with a luscious layer of sugar-free raspberry jam. The crisp edges and delicate powdered erythritol dusting give them an irresistible bakery-style finish, perfect for festive gatherings or a cozy tea-time treat. With just 30 minutes of prep time, these keto-friendly Linzer cookies will become your go-to low-carb dessert that satisfies your sweet cravings while keeping you on track.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 18

Ingredients

• 1.5 cups almond flour
• 0.5 cup unsalted butter (softened)
• 0.5 cup granulated erythritol sweetener
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon lemon zest
• 0.5 teaspoon cinnamon
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup sugar-free raspberry jam
• 2 tablespoons powdered erythritol sweetener

Directions

Step 1

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a mixing bowl, combine almond flour, granulated erythritol, cinnamon, baking powder, and salt. Stir to blend the dry ingredients well.

Step 3

In another large bowl, beat the softened butter until creamy. Add in the egg, vanilla extract, and lemon zest, mixing until the mixture is smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but hold together well.

Step 5

Divide the dough into two equal portions. Roll each portion between two sheets of parchment paper to about 1/8 inch thickness. Place the rolled dough sheets in the refrigerator for 15 minutes to firm up slightly.

Step 6

Using a 2-inch round cookie cutter, cut out circles from the chilled dough. Use a smaller cookie cutter to cut out shapes from the centers of half of the circles to create the top cookies.

Step 7

Carefully transfer the cookies to the prepared baking sheets, spacing them evenly. Bake in preheated oven for 10-12 minutes or until the edges are just beginning to turn golden.

Step 8

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Spread about 1 teaspoon of sugar-free raspberry jam on the smooth (bottom) side of each whole cookie base.

Step 10

Gently place a cut-out cookie on top of the jam-covered base, pressing lightly to make a sandwich.

Step 11

Dust the tops of the assembled cookies with powdered erythritol for a decorative finish.

Step 12

Store the cookies in an airtight container for up to a week, preferably in a cool location.

Nutrition Facts

Serving size	(572.7g)

Amount per serving	% Daily Value*
Calories	1857.9

Total Fat 175.8g	0%
Saturated Fat 67.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 477.9mg	0%
Sodium 940.9mg	0%
Total Carbohydrate 188.5g	0%
Dietary Fiber 28.4g	0%
Total Sugars 5.9g
Protein 38.6g	0%

Vitamin D 112.1IU	0%
Calcium 437.5mg	0%
Iron 7.4mg	0%
Potassium 295.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 6.2%

Carbs: 30.3%