Keto Linzer Cookies
Keto Linzer Cookies – low-carb, gluten and sugar-free sandwich cookies filled with sugar-free blueberry jam. Very easy to make, festive and perfect for the holidays. These cookies make a great holiday gift.
Ever since I shared these almond Linzer cookies on the blog, earlier this year for Valentine’s Day, I have been wanting to make their sugar-free version.
This task was pretty easy and I was able to make soft and flavorful, nutty almond flour cookies, that hold their shape and taste delicious.
The cookie dough recipe I used is almost identical to my Keto Cut Out Cookie recipe, but I just wanted the cookies to be slightly more soft and moist.
What ingredients do you need to make low-carb, Keto Linzer Cookies?
granulated erythritol or Swerve
butter
egg
Xantan gum (optional)
salt
vanilla extract
almond extract – optional, don’t goo too crazy with it, because the cookie dough has a great amount of almond flour and already has an almond flavor
coconut flour
almond flour
low-carb confectioners sweetener
How to make Keto Linzer Cookies?
- Beat together the butter and sweetener for 1 minute. Then add egg, almond and vanilla extract. Beat to combine.
- Add in the flours, salt and Xantan gum, beat until just combined.
- Gather the dough into a ball and press to form a disk, wrap in plastic wrap. Chill for at least 1 hour or overnight.
- Roll out the dough between two pieces of parchment paper into a 1/8-inch thickness. Cut equal amount of rounds, using the cutter without the insert and with the insert. Transfer to a parchment paper lined baking sheet. Refrigerate for 15-30 minutes.
- Preheat oven to 350 F. Bake cookies for 10-12 minutes, until the edges are golden. Cool cookies for 10 minutes on the baking sheet, then transfer to a cooling rack.
- Dust the top parts with powdered low-carb sweetener. Then add about 1/2 tsp of sugar-free jam to the bottom of halves and sandwich together with the tops.
Tips to make the perfect Linzer cookies:
- Chill the dough before rolling
- Roll out the dough into an 1/8 -inch thickness between two pieces of parchment or wax paper, otherwise the dough will stick to your rolling pin and make things a lot harder.
- Chill the cookies after they have already been cut out. This will prevent them from spreading, even though this particular recipe doesn’t use a leavening agent and the dough does not spread.
- The dough is pretty soft and fragile, so if you are not an experienced baker, I recommend that you cut out the cookies on the same parchment paper that you are going to bake them.
- (If you are baking on Silpat mat) To transfer the cookies from the parchment paper to the Silpat mat, I used a pastry spatula.
- Don’t over bake the cookies, they need to be set, but not over baked and hard. I baked my cookies foe 10-12 minutes at 350 F, until the edges turned golden.
What kind of jam to use to sandwich these sugar-free Linzer cookies together?
If you are not concerned with carbs, you can use any jam of your choice.
But since these are low-carb and sugar-free cookies, we need a low-carb filling. I used store bought sugar-free jam, but you can easily make it yourself as well. I just did not have the time to do it, since I’ve been busy making Christmas cookies for the last 2 weeks.
Seedless jam is recommended for Linzer cookies, because of its texture. It is not fun for most people to bite into a delicious cookie like this and feel the seeds of the jam inside.
What kind of cookie cutters work best for Linzer Cookies?
I recommend getting a Linzer cookie cutter set, which is really inexpensive and very convenient to make pretty cookies.
I own this Wilton Set.
If you don’t want to get a set, you can still cut out round cookies and then on half of the cookies, cut out a small round or a star with a smaller cookie cutter.
How to store Linzer cookies?
Keep baked and sandwiched together cookies in an air-tight container at room temperature for up to 3 days or refrigerate for up to 2 weeks.
More Holiday Cookie Recipes:
- These Keto Orange Cookies from Tessa Domestic Diva are perfect for the holidays.
- Keto Gingerbread Cookies
- These Heart Thumbprint Cookies from Salted Plains are made with almond flour and sweetened with maple syrup. Fill cookies with your favorite jam. A gluten-free, vegan thumbprint cookie recipe.
- Low-Carb Cut Out Cookies
- Walnut Snowball Cookies
- These Heart Jam Cookies from Salted Plains are made with almond flour and sweetened with maple syrup and filled with your favorite jam.
Keto Linzer Cookies
Ingredients
- 1/4 cup erythritol
- 1/2 cup butter
- 1 egg
- 1/2 tsp Xantan gum
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
- 1/4 cup coconut flour
- 2 cups - 2 tablespoons almond flour
Instructions
-
In a bowl, beat together the butter and sweetener for 1 minute. Then add egg, almond and vanilla extract. Beat to combine.
-
Add in the coconut and almond flours, salt and Xantan gum, beat until just combined.
-
Form a ball and press to form a disk, wrap in plastic wrap. Chill for at least 1 hour or overnight.
-
Roll out the dough between parchment paper into a 1/8-inch thickness. Cut equal amount of rounds, using the cutter without the insert and with the insert. Transfer to a parchment paper lined baking sheet. Refrigerate for 15-30 minutes.
-
Preheat oven to 350 F. Bake cookies for 10-12 minutes, until the edges are golden. Cool cookies for 10 minutes on the baking sheet, then transfer to a cooling rack.
-
Dust the top parts with powdered low-carb sweetener. Then add about 1/2 tsp of sugar-free jam to the bottom of halves and sandwich together with the tops.
Recipe Notes
Nutrition Information
Calories: 113, Fat: 10g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 61mg, Potassium: 3mg, Carbohydrates: 3g, Fiber: 1g, Protein: 2g, Vitamin A: 155%, Calcium: 26%, Iron: 0.5%Shop this post:
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These look so delicious and perfect for Christmas!
These turned out soft and delicious!