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!!
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reasons to love these keto linzer cookies
There are so many reasons to love these cookies. They are:-
- Special-diet friendly - Gluten-free, sugar free and low carb. You can even make them paleo-friendly by using a paleo sweetener, such as coconut sugar.
- Healthy - by eliminating sugar, they are much healthier than traditional Linzer cookies.
- Easy to make and require the use of ingredients that you most likely have in your pantry.
what are linzer cookies?
Linzer cookies are sandwich cookies relatived to the Linzer torte, a traditional Austrian tarte named after the city of Linz in Austria, that dates back several centuries.
Linzer cookies are traditionally made with a rich buttery dough that is then rolled out and cut into rounds or shapes, which are then sandwiched together with a layer of fruit jam or preserves in between.
This keto Linzer cookies recipe takes a twist on the classic recipe, by using almond flour, and a sugar-free sweetener. Sounds good? Let's get right to it!
equipment and ingredient notes:
These particular keto Linzer cookies are normally made with a cookie-cutter similar to the one below. You can also use a flutted 3-inch cookie cutter and a 1-inch cutter to cut out the middle.
This is a summary of the ingredients needed to make these cookies. 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.
- sweetener:- I used erythritol but you could also use any keto-approved sweetener.
- one egg-yolk.
- vanilla extract.
- blanched almond flour:- Make sure to use blanched ground almond flour as opposed to almond meal.
- a keto-friendly jam or marmalade:- You can use store-bought jam or make your own.
how to make them
This is a summary of how to make keto linzer cookies. You will find the detailed recipe with the time and temperature in the recipe card below.
- In a bowl, cream the butter and powdered erythritol until pale and fluffy.
- Mix in the egg yolk and vanilla extract.
- Gradually add almond flour and mix well.
- Shape the dough into a small ball with your hands, wrap it in clingfilm (saran wrap) or keep it in a suitable container then store it 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 clingfilm (saran wrap) or parchment paper. Return any remaining dough to the fridge in between cuttings.
- Cut out the shapes using the cookie-cutters.
- Using a lined baking tray, bake until slightly browned, then set aside to cool.
- Spread sugar free keto jam on the solid cookies, and place the cookies with the holes on top.
- Dust with powdered erythritol or cinnamon. Serve or store for later.
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!!
tips to nail this recipe
- 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 hence you want to return the dough to the fridge in between cutting out the forms, just to ensure it stays cold.
- To prevent the dough from sticking to your rolling pin, place the dough between two pieces of parchment paper or saran wrap (clingfilm).
- 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.
- The cookies will be slightly soft once you get them out of the oven. Take care not to fuss about them as they break easily. Only transfer them to a plate once cooled.
Keep these cookies in an airtight container on the countertop for 3-5 days. You can also make the dough ahead and keep it in the freezer for 3-4 months. I do not recommend freezing the already baked cookies.
more delicious keto-friendly recipes to try
- Make these fluffy and delicious low-carb almond flour shortbread cookies for a quick and easy treat!
Great news, you have made it this far which means you probably made or are making this keto Linzer cookies recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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Keto Almond Flour Linzer Cookies
- 100 g blanched almond flour or. 1 cup
- 150 g cold salted butter or 1½ cups
- 105 g powdered erythritol or ½ cup
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ cup low carb jam of choice
- 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, 105 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
- 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.