Low Carb Jammy Dodger Cookies
Indulge in guilt-free sweetness with these Low Carb Jammy Dodger Cookies, a delightful twist on the classic British treat. Crafted with almond and coconut flour, these buttery cookies boast a satisfyingly crumbly texture while being entirely gluten-free and keto-friendly. The rich, golden dough is lightly sweetened with erythritol, and each sandwich-style cookie is filled with a luscious layer of sugar-free raspberry jam that peeks charmingly through the center. Perfect for low-carb diets, this recipe requires just 20 minutes of prep time, making it an effortless way to enjoy a nostalgic dessert that's both healthier and irresistibly delicious. Whether served as an afternoon snack or packed into a cookie tin, these homemade Jammy Dodgers are sure to impress!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 100 grams Unsalted butter
- 50 grams Erythritol (granulated sweetener)
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 60 grams Sugar-free raspberry jam
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the unsalted butter and erythritol until smooth and fluffy.
Add the egg yolk and vanilla extract to the butter mixture, and mix until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, and salt.
Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
Place the dough between two sheets of parchment paper and roll it out to a thickness of about 1/4 inch.
Using a round cookie cutter, cut out circles and place them onto the prepared baking sheet.
Use a smaller round cutter or a thumb to create a small indentation in the center of half of the cookies.
Bake the cookies for 10-12 minutes or until lightly golden at the edges.
Allow the cookies to cool completely on a wire rack.
Spread about 1 teaspoon of sugar-free raspberry jam onto the flat side of the whole cookies.
Top with the indented cookies to create a sandwich, with the jam peeking through the hole.
Serve immediately or store in an airtight container for up to one week.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 10.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 508 mg | 39% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 319 mg | 7% | |
*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.
