These keto almond flour Linzer cookies are the best!! They are buttery, delicious, and bound to transform your low-carb cookie baking! They are perfect to make during the Christmas season or even all year round!!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.
These Keto Almond Flour Linzer Cookies are:-
- Gluten-free
- Sugar-free
- Low-carb
- Require the use of ingredients that you most likely have in your pantry.
Jump to:
equipment and ingredient notes:
These particular keto Linzer cookies are normally made with a cookie-cutter similar to the one below. However, feel free to put your creativity to use and try out whichever cookie-cutter you have.
This is a summary of the ingredients, a detailed printable recipe card has been provided below.
- butter:- If you are or have been on the keto diet, then you probably know that not all butter is made equal. You will need some good quality, grass-fed butter. Salted butter (I used normal butter with a pinch of salt) balances the sweetness hence giving the cookies a better taste. The butter should be cold. Read the tips section below.
- blanched almond flour:- Make sure to use blanched ground almond flour as opposed to almond meal. You can find out about the difference between the two here.
- sweetener:- I used erythritol but you could also use any keto-approved sweetener.
- a keto-friendly jam or marmalade:- You can use store-bought jam or make your own.
- one egg-yolk.
a summary of how to make keto almond flour linzer cookies
Don't let the spreading of the jam in the middle intimidate you. The cookies are actually pretty easy to make, and of course, totally yummy!!
Here goes:-
- Cream together the butter and powdered erythritol at a low speed until a yellowish-white color with white ridged peaks is attained. Next, add the egg yolk and vanilla extract then mix at a moderate speed.
- Gradually add the almond flour and mix. Shape the dough into a small ball with your hands, wrap it in cling film (saran wrap) or keep it in a suitable container then store in the fridge for 30 minutes. Preheat the oven to 350° F or approximately 180° C. Remove the dough from the fridge, pinch a fist-sized ball from the dough and roll it out between two pieces of cling film or saran wrap. Take care not to roll the dough for too long as this will make it difficult to cut.
- Cut out the shapes using the cookie-cutter. One cookie-cutter will be for the top part (star shapes with holes in them) and the other cookie-cutter for the bottom part (whole stars).
- Lay the cut cookies on a baking tray and bake for about 10-12 minutes, or until slightly browned. The baking time is not set in stone and will depend on your oven. Hence feel free to check on them immediately after they hit the 7th-minute mark. The traditional recipe requires the cookies not to brown but slight browning is almost impossible to avoid when using almond flour to bake as almond flour tends to burn quicker than wheat flour.
- Remove from the oven and set aside to cool on the kitchen countertop. At this point, the cookies will still be slightly soft. Take care not to fuss about them as they break easily. Once cooled, transfer to a plate. Using a teaspoon, transfer a small drop of low-carb jam to the middle of each of the cookies without holes in them. Place the cookies with the holes on top then sieve powdered erythritol on top. Alternatively, you can sprinkle some cinnamon on top. Enjoy your keto almond flour Linzer cookies with a cup of tea or coffee.
useful tips
Make sure the butter is cold. This assists in making it easier when cutting with the cookie-cutter. The warmer the dough, the more difficult it is to cut. You can return the dough to the fridge in between cutting out the forms, just to ensure it stays cold.
more keto cookie recipes to try
- Keto Vanilla Crescent Cookies
- Gluten-free Keto Chocolate Crinkle Cookies
- Keto Peanut Butter Chocolate Chip Cookies
- Keto Vanilla Almond Crescent Cookies
Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like on Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or our Newsletter for regular recipe notifications!
📖 Recipe
Keto Almond Flour Linzer Cookies
Equipment
Ingredients
- 100 g blanched almond flour or. 1 cup
- 150 g cold salted butter or 1½ cups
- 100 g powdered erythritol or. 1 cup
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ cup low carb jam of choice
Instructions
- Cream together the butter and powdered erythritol at a low speed until a yellowish-white color with white ridged peaks is attained.150 g cold salted butter, 100 g powdered erythritol
- Next, add the egg yolk and vanilla extract then mix at a moderate speed.1 egg yolk, ½ teaspoon vanilla extract
- Gradually add the almond flour and mix. Shape the dough into a small ball with your hands, wrap it in cling-film or keep it in a suitable container then store in the fridge for 30 minutes.100 g blanched almond flour
- Preheat the oven to 350° F or approximately 180° C. Remove the dough from the fridge, pinch a fist-sized ball from the dough and roll it out between two pieces of cling-film. Take care not to roll the dough for too long as this will make it difficult to cut. Cut out the shapes using the cookie-cutter. One cookie-cutter will be for the top part (star shapes with holes in them) and the other cookie-cutter for the bottom part (whole stars).
- Lay the cut cookies on a baking tray and bake for about 10-12 minutes, or until slightly browned. The baking time is not set in stone and will depend on your oven. Hence feel free to check on them immediately after they hit the 7th-minute mark. The traditional recipe requires the cookies not to brown but slight browning is almost impossible to avoid when using almond flour to bake as almond flour tends to burn quicker than wheat flour.
- Remove from the oven and set aside to cool on the kitchen countertop. At this point, the cookies will still be slightly soft. Take care not to fuss about with them as they break easily.
- Once cooled, transfer to a plate. Using a teaspoon, transfer a small drop of low carb jam to the middle of each of the cookies without holes on them. Place the cookies with the holes on top then sieve powdered erythritol on top. Alternatively, you can sprinkle some cinnamon on top. Enjoy with a cup of tea or coffee.¼ cup low carb jam of choice
Notes
- Creaming means mixing butter and sugar until properly blended. Make sure the butter is cold. This assists in making it easier when cutting with the cookie-cutter. The warmer the dough, the more difficult to cut. You can return the dough to the fridge in between cutting out of the forms, just to ensure it stays cold.
- The cookie dough can be made ahead of time and stored in the freezer for use later. Simply store the dough in an air-tight container in the refrigerator. It will keep for up to one year. To use, thaw on the kitchen countertop and prepare as per recipe.
laura
Picking up the ingredients this weekend to make this recipe!
Kate Hahnel
Thank you! Hope you like it as much as we do!