4. 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.
5. 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.
6. 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.
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.