Low-Carb Linzer Cookies

Christmas cookies have always held a special place in my heart. There’s something about those classic Linzer cookies with their jammy centers that brings back memories of baking with my mom. But now that I’m keeping carbs low, I thought those buttery sandwich cookies were off the table for good.

That’s when I decided to create a keto version that actually works. I swapped out regular flour for almond and hazelnut flour, used Swerve instead of sugar, and made a quick raspberry filling that sets up perfectly. The cookies still have that nutty flavor and tender texture you remember, just without all the carbs.

Want a cookie that feels like a treat but fits your low-carb lifestyle? These are it. They look fancy enough for a cookie exchange but easy enough to make on a regular weeknight. Plus, they freeze really well if you want to get ahead on your holiday baking.

What Kind of Almond Flour Should I Use?

For keto linzer cookies, you’ll want to use finely ground blanched almond flour rather than almond meal. Blanched almond flour is made from almonds with the skins removed, which gives your cookies a lighter color and smoother texture that’s perfect for these delicate sandwich cookies. Almond meal, which includes the skins, can make your cookies grainier and darker in color. You can find quality almond flour at most grocery stores these days, but brands like Bob’s Red Mill or Kirkland work great if you’re looking for a reliable option. Just make sure to store your almond flour in the fridge or freezer to keep it fresh, since the natural oils can go rancid at room temperature.

Options for Substitutions

These keto cookies are pretty adaptable, so here are some swaps you can make:

• Hazelnut flour: If you can’t find hazelnut flour, you can use all almond flour instead – just use 2 cups total almond flour. The hazelnut flavor won’t be as pronounced, but the cookies will still taste great.
• Coconut flour: Oat fiber works as mentioned in the recipe, but if you don’t have either, you can add an extra 2 tablespoons of almond flour. Keep in mind the dough might be slightly softer.
• Swerve Sweetener: Other granulated sweeteners like monk fruit sweetener or erythritol work fine here. Just make sure to use a 1:1 sugar replacement to keep the sweetness level right.
• Butter: You can swap in coconut oil for a dairy-free version, but use it at the same softened consistency as butter.
• Raspberries: Strawberries or blackberries make good alternatives for the jam filling. You might need to adjust the sweetener slightly depending on how tart your berries are.
• Grassfed gelatin: Regular gelatin works too – just use the same amount. The grassfed version is just a quality preference.

Watch Out for These Mistakes While Baking

The biggest mistake with keto linzer cookies is overworking the dough, which can make it oily and difficult to handle – if your dough feels too soft or greasy, pop it in the fridge for 20-30 minutes before rolling it out.

Another common issue is cutting the center holes too large, which leaves you with fragile cookies that break easily when you try to sandwich them together, so stick to smaller cutters (about 1 inch or less) for the top cookies.

When making the raspberry filling, don’t skip the gelatin or try to substitute it with cornstarch, as the gelatin is what gives the jam the right consistency without adding carbs – just make sure to bloom it properly in cold water first.

Finally, resist the urge to fill these cookies right after baking, since warm cookies will make the filling run everywhere and create a sticky mess instead of a pretty sandwich cookie.

What to Serve With Keto Linzer Cookies?

These cookies are perfect alongside a hot cup of coffee or tea for an afternoon treat, and they’re fancy enough to serve at holiday gatherings or cookie exchanges. I love pairing them with a frothy cappuccino or a mug of herbal tea like chamomile or peppermint, which complements the raspberry filling nicely. They also work great as part of a dessert spread with other keto-friendly treats like chocolate truffles or cheesecake bites. Since they’re on the sweeter side, a glass of unsweetened almond milk is another good option if you want something simple to wash them down.

Storage Instructions

Store: Keep your linzer cookies in an airtight container at room temperature for up to 5 days. I like to place a sheet of parchment paper between layers to keep them from sticking together. Just make sure they’re completely cool before storing, or the raspberry filling might get a bit runny.

Freeze: These cookies freeze really well for up to 3 months. I usually freeze them in a single layer on a baking sheet first, then transfer them to a freezer bag once they’re solid. This way they won’t stick together and you can grab just a few whenever you want a sweet treat.

Serve: Let frozen cookies thaw at room temperature for about 30 minutes before serving. You can dust them with a bit more powdered sweetener right before serving if they need a refresh. They taste amazing straight from the fridge too if you like a firmer cookie!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1650
• Protein: 28-34 g
• Fat: 120-135 g
• Carbohydrates: 70-80 g

Ingredients

For the cookie dough:

• 0.5 cup hazelnut flour
• 1.5 cups almond flour (blanched and finely ground)
• 0.25 tsp salt
• 0.5 tsp vanilla extract (pure vanilla preferred)
• 0.5 cup granular Swerve sweetener
• 6 tbsp softened butter (room temperature for easier mixing)
• 2 tbsp coconut flour (unsweetened)
• 1 large egg

For the raspberry filling:

• 0.25 cup powdered Swerve sweetener
• 1.5 tsp gelatin (unflavored, helps set the filling)
• 1 cup raspberries (fresh or frozen, thawed)
• 0.25 cup water

For Toppings (optional):

• powdered sweetener for sprinkling (optional but adds nice texture)

Step 1: Prepare Mise en Place and Make the Cookie Dough

• 0.5 cup hazelnut flour
• 1.5 cups almond flour
• 2 tbsp coconut flour
• 0.25 tsp salt
• 6 tbsp softened butter
• 0.5 cup granular Swerve sweetener
• 1 large egg
• 0.5 tsp vanilla extract

Combine almond flour, hazelnut flour, coconut flour, and salt in a bowl and set aside.

In a separate bowl, beat the softened butter with granular Swerve sweetener until light and creamy, about 2-3 minutes.

This creaming step incorporates air into the dough, giving the cookies a better texture.

Add the egg and vanilla extract, beating until fully incorporated.

Gradually add the dry flour mixture, beating until a cohesive dough forms.

The dough should hold together but not be sticky.

Step 2: Cut and Chill the Cookies

• cookie dough from Step 1

Dust your work surface lightly with coconut flour to prevent sticking.

Roll out the dough to an even 1/4-inch thickness.

Using a 2 1/2-inch round cutter, cut out as many cookies as possible from the dough.

From half of these cookies, use a 1-inch cutter to cut out center windows—these will be your top cookies.

Gather and re-roll any scraps, repeating the cutting process until all dough is used.

Arrange all cut cookies on parchment-lined baking sheets and refrigerate for 1 hour.

This chilling step prevents the delicate almond-based dough from spreading excessively during baking.

Step 3: Bake the Cookies

• chilled cookies from Step 2

Preheat your oven to 325°F.

Remove the chilled cookies from the refrigerator and bake for 15-20 minutes, until they are light golden brown around the edges.

Keep a close eye on them toward the end of baking, as almond-based cookies can brown quickly.

Let the baked cookies cool completely on the baking sheet before handling—they’ll firm up as they cool.

Step 4: Make the Raspberry Filling

• 1 cup raspberries
• 0.25 cup water
• 0.25 cup powdered Swerve sweetener
• 1.5 tsp gelatin

While the cookies bake, combine fresh or thawed raspberries with water in a small saucepan.

Bring to a boil over medium-high heat, then reduce to medium and simmer for 3-5 minutes, stirring occasionally, until the berries break down and the mixture becomes sauce-like.

Remove from heat and stir in the powdered Swerve sweetener until fully dissolved.

Whisk in the unflavored gelatin, stirring for about 1 minute until smooth and no lumps remain.

I find gelatin works beautifully here because it helps the filling set without adding eggs or dairy, keeping the cookies truly keto-friendly.

Let the filling cool for about 20 minutes at room temperature until it thickens to a spreadable consistency.

Step 5: Assemble and Finish the Linzer Cookies

• cooled cookies from Step 3
• thickened raspberry filling from Step 4
• powdered sweetener for sprinkling

Once both the cookies and filling are cooled, you’re ready to assemble.

Dust the top cookies (those with the cutout windows) generously with additional powdered sweetener for a classic linzer finish.

Spoon about 2 teaspoons of the thickened raspberry filling onto the flat side of each bottom cookie.

Carefully press a top cookie onto the filling, window-side up, so the red filling peeks through the cutout.

The powdered sweetener on top will create a beautiful contrast with the ruby-red filling visible through the window.

Low-Carb Linzer Cookies

Delicious Low-Carb Linzer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 1575 kcal

Ingredients

  

For the cookie dough:

• 0.5 cup hazelnut flour
• 1.5 cups almond flour (blanched and finely ground)
• 0.25 tsp salt
• 0.5 tsp vanilla extract (pure vanilla preferred)
• 0.5 cup granular Swerve sweetener
• 6 tbsp softened butter (room temperature for easier mixing)
• 2 tbsp coconut flour (unsweetened)
• 1 large egg

For the raspberry filling:

• 0.25 cup powdered Swerve sweetener
• 1.5 tsp gelatin (unflavored, helps set the filling)
• 1 cup raspberries (fresh or frozen, thawed)
• 0.25 cup water

For Toppings (optional):

• powdered sweetener for sprinkling (optional but adds nice texture)

Instructions

 

• Combine almond flour, hazelnut flour, coconut flour, and salt in a bowl and set aside. In a separate bowl, beat the softened butter with granular Swerve sweetener until light and creamy, about 2-3 minutes. This creaming step incorporates air into the dough, giving the cookies a better texture. Add the egg and vanilla extract, beating until fully incorporated. Gradually add the dry flour mixture, beating until a cohesive dough forms. The dough should hold together but not be sticky.
• Dust your work surface lightly with coconut flour to prevent sticking. Roll out the dough to an even 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out as many cookies as possible from the dough. From half of these cookies, use a 1-inch cutter to cut out center windows—these will be your top cookies. Gather and re-roll any scraps, repeating the cutting process until all dough is used. Arrange all cut cookies on parchment-lined baking sheets and refrigerate for 1 hour. This chilling step prevents the delicate almond-based dough from spreading excessively during baking.
• Preheat your oven to 325°F. Remove the chilled cookies from the refrigerator and bake for 15-20 minutes, until they are light golden brown around the edges. Keep a close eye on them toward the end of baking, as almond-based cookies can brown quickly. Let the baked cookies cool completely on the baking sheet before handling—they'll firm up as they cool.
• While the cookies bake, combine fresh or thawed raspberries with water in a small saucepan. Bring to a boil over medium-high heat, then reduce to medium and simmer for 3-5 minutes, stirring occasionally, until the berries break down and the mixture becomes sauce-like. Remove from heat and stir in the powdered Swerve sweetener until fully dissolved. Whisk in the unflavored gelatin, stirring for about 1 minute until smooth and no lumps remain. I find gelatin works beautifully here because it helps the filling set without adding eggs or dairy, keeping the cookies truly keto-friendly. Let the filling cool for about 20 minutes at room temperature until it thickens to a spreadable consistency.
• Once both the cookies and filling are cooled, you're ready to assemble. Dust the top cookies (those with the cutout windows) generously with additional powdered sweetener for a classic linzer finish. Spoon about 2 teaspoons of the thickened raspberry filling onto the flat side of each bottom cookie. Carefully press a top cookie onto the filling, window-side up, so the red filling peeks through the cutout. The powdered sweetener on top will create a beautiful contrast with the ruby-red filling visible through the window.