Keto Jammy Dodger Cookies
Indulge guilt-free with these delectable Keto Jammy Dodger Cookies, a lower-carb twist on the classic British treat that's perfect for keto enthusiasts and anyone looking for sugar-free desserts. Crafted from a buttery almond and coconut flour blend, these melt-in-your-mouth cookies feature powdered erythritol as a natural sweetener, making them both ketogenic and gluten-free. The star of the show is the sugar-free raspberry jam, nestled between two perfectly golden rounds—one solid base and one charming cutout for that authentic layered look. With just 20 minutes of prep time and a short 12-minute bake, these cookies are delightfully simple to make and ideal for satisfying your sweet tooth without sacrificing your dietary goals. Perfect for afternoon tea, holiday trays, or anytime snacking, these keto-friendly delights might just become your new favorite treat!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 0.5 cup unsalted butter
- 0.5 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup sugar-free raspberry jam
Instructions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the unsalted butter and powdered erythritol until light and fluffy.
Add the egg and vanilla extract to the creamed mixture, beating until fully incorporated.
In another bowl, mix almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, mixing thoroughly to form a dough.
Divide the dough into two equal portions. Roll each portion between sheets of parchment paper to about 1/4 inch thickness.
Using a round cookie cutter, cut out circles. In half of these circles, cut out a smaller circle or heart shape from the center.
Transfer the solid round cookies and the ones with holes to the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden.
Remove from the oven and allow the cookies to cool thoroughly on the baking sheet.
Spread about a teaspoon of sugar-free raspberry jam onto each solid round cookie.
Top with a cookie that has a hole to create a sandwich. Press down gently to secure.
Let the jam set for around 10 minutes before serving.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 1.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 158 mg | 3% | |
*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.
