Sugar-Free Linzer Cookie
Indulge in the timeless charm of Linzer cookies with a sugar-free twist! These **Sugar-Free Linzer Cookies** are a delicate, melt-in-your-mouth treat made with almond flour, a hint of cinnamon, and zesty lemon to create the perfect nutty and aromatic base. Filled with naturally sweetened raspberry jam, these low-carb cookies are perfect for anyone following a keto or diabetic-friendly diet. Each bite combines a buttery, crumbly texture with a tangy burst of fruit, making them an elegant addition to holiday platters or an everyday guilt-free indulgence. Ready in under an hour (plus refrigeration time), these cookies are as simple to prepare as they are delightful to eat. Whether you're baking for a special occasion or just craving a healthier treat, these Linzer cookies are sure to impress!
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Recipe Information
Ingredients
- 200 grams unsalted butter, softened
- 100 grams powdered erythritol
- 1 teaspoon vanilla extract
- 250 grams almond flour
- 1 teaspoon ground cinnamon
- 50 grams ground almonds
- 1 large egg yolk
- 1 teaspoon lemon zest
- 150 grams sugar-free raspberry jam
Instructions
In a large mixing bowl, cream the softened butter and powdered erythritol together until light and fluffy.
Add the vanilla extract and the egg yolk to the butter mixture and beat until well combined.
In a separate bowl, whisk together the almond flour, ground cinnamon, ground almonds, and lemon zest.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a floured surface, roll out the dough to about 1/4-inch thickness.
Cut out the cookies using a round cutter, then use a smaller cutter to remove the centers of half of the cookies, forming 'windows'.
Place the cookies on the prepared baking sheets and bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack.
Spread a teaspoon of sugar-free raspberry jam on the bottom (full) cookie and top with the 'window' cookie.
Serve the cookies immediately or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.5 g | 406% | |
| Saturated Fat | 115.1 g | 576% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 12.4 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 838 mg | 64% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 665 mg | 14% | |
*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.
