Low Carb Linzer Cookie
Delight in guilt-free indulgence with these Low Carb Linzer Cookies, a keto-friendly twist on the Austrian classic. Made with almond flour and naturally sweetened with erythritol, these buttery cookies are sandwiched with a luscious layer of sugar-free raspberry jam for a perfect balance of tart and sweet. The addition of fragrant lemon zest and a hint of cinnamon elevates the flavor profile, while the delicate dusting of powdered erythritol adds an elegant, festive touch. With just 12 minutes of baking time and only 3 net carbs per serving, these cookies are ideal for holiday gatherings, low-carb diets, or anytime you need a deliciously wholesome treat. Whether you’re following keto or just want a healthier dessert option, these Linzer cookies are sure to impress!
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, combine almond flour, granulated erythritol, cinnamon, baking powder, and salt. Stir to blend the dry ingredients well.
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.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but hold together well.
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.
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.
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.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Spread about 1 teaspoon of sugar-free raspberry jam on the smooth (bottom) side of each whole cookie base.
Gently place a cut-out cookie on top of the jam-covered base, pressing lightly to make a sandwich.
Dust the tops of the assembled cookies with powdered erythritol for a decorative finish.
Store the cookies in an airtight container for up to a week, preferably in a cool location.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 5.9 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 438 mg | 34% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 295 mg | 6% | |
*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.
