Festive Keto Linzer Cookies with Raspberry Filling

Why Keto Linzer Cookies Are Perfect for the Holidays

Let’s face it—these cookies are like the little black dress of holiday treats. Elegant, timeless, and perfect for any occasion.

The cut-out on the top cookie isn’t just for aesthetics (though it’s certainly charming). The window lets you see the bright, jewel-like jam inside, giving you a little hint of the deliciousness you’re about to bite into. Plus, it ensures an even jam-to-cookie ratio with every bite. So really, it’s a design choice born out of delicious necessity.

Our version is soft and delicate, melting in your mouth with a sweet tangy raspberry punch.

The Sweet-Switch: Allulose for the Win

Traditional Linzer cookies rely on sugar to get that delicate sweetness, but with allulose, you won’t even miss it. Allulose tastes like regular sugar but has almost zero calories and no impact on blood sugar levels. It also behaves just like sugar, so your cookies will bake to golden perfection without compromising on flavor or texture. Plus, it gives the raspberry filling just the right amount of sweetness to complement the nutty, almond flavor of the cookies.

Learn all about allulose with our complete guide on how to use allulose to mimic sugar.

Recipe: Keto Linzer Cookies with Raspberry Filling

Here are the ingredients, dough-making, and cookie assembly instructions. Please note that swapping out the sweetener will change the texture of the cookie. The recipe was developed out of much trial and error and we assure you that allulose is the only sweetener that creates a decent cookie. Coconut flour is also essential as it helps to keep the cookie together.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup allulose
• 1 Tbsp Powdered Allulose (I recommend making your own, see note below)
• 1/4 cup unsalted butter, softened
• 1 tbsp coconut flour
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp cinnamon (optional, but it adds a lovely warmth)
• 1/4 cup sugar-free raspberry jam (you can also use strawberry or apricot if you’re feeling adventurous)*

Ingredient Tips:

Powdered Allulose can be difficult to find, especially here in Canada. But don’t worry! You can easily make your own by adding 1/2 cup of granular allulose to a blender and blending until powdered. It will make more than you need for this recipe, but you can save it for the next batch!

Homemade low-sugar jams can sometimes be runny. If your jam is runny, get it cold, it should hold up better and make it easier to spread. Alternately, if you make your sugar- free raspberry jam with allulose, they will stay gooey, and have that lovely glossy presentation.

Instructions: To Make The Cookie Dough

1. Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
2. In a bowl, beat the butter and allulose together until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
3. Stir in the almond flour and cinnamon (if using) until the dough forms. Wrap the dough in plastic and chill in the fridge for at least 30 minutes. (It helps keep your shapes clean and sharp!)

Tip: You can make this cookie dough in advance and freeze it for up to 4 weeks. When it’s time to bake your cookies, you can pull the dough the night before and defrost it in the fridge.

Instructions: Baking and Assembly

1. Roll out the chilled dough between two sheets of parchment paper until it’s about 1/8 of an inch thick. Use a round cookie cutter to cut out the base cookies, and a smaller cutter to cut a “window” in half of them.
2. Transfer the cookies to the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden. Let them cool completely before moving on to the fun part.
3. Place a window cookie on top of each solid cookie.
4. Add 1 Tbsp of powdered allulose to a small sifter and sprinkle over the assembled cookies.
5. Scoop a small amount of sugar-free raspberry jam in the center of the the window cookies, allowing it to spread to the edges. I like rounded, sitting just a bit higher than the window cookie.

Tips for Perfect Keto Linzer Cookies

• Chill, Chill, Chill: Cold dough is easier to work with, so don’t skip the chilling step. It keeps your cookies from spreading too much and losing their shape.
• Use Parchment Paper: Rolling out the dough between parchment paper makes it easier to handle and less likely to stick. Plus, it’s less messy—win-win!
• Use High-Quality Baking Sheets: When baking with almond flour, use high-quality baking sheets to help with even cooking and browning. For this recipe I used my USA pans.
• Get Creative with Shapes: While the traditional shape is round, you can use stars, hearts, or any holiday-themed cutter to make these cookies extra festive.

FAQ: Keto Linzer Cookies

1. Can I use a different jam?
Absolutely! Feel free to swap in sugar-free strawberry, apricot, or even a homemade keto-friendly berry jam. Each brings a slightly different flavor profile, so get creative!

2. Do these cookies store well?
Yes, but it’s best to assemble them just before serving. You can store the baked cookies (without the jam) in an airtight container for up to a week. When you’re ready to eat, just spread the jam and dust with powdered allulose.

3. Can I freeze the dough?
Yep! You can freeze the dough for up to 2 months. Just thaw in the fridge overnight, and you’re good to roll.

4. Why use allulose instead of erythritol?
Allulose doesn’t have the cooling effect that erythritol sometimes brings, so it gives these cookies a more authentic, sugary taste. Plus, it caramelizes better, resulting in a smoother, less grainy texture.

Make Them Festive!

Want to dress up your Linzer cookies for the holiday season? Try these tips:

• Festive Shapes: Use star-shaped cutters for the top window, or go for a snowflake design to match the winter theme.
• Mix Up the Jam: Alternate between red and green sugar-free jams (like raspberry and lime) for a colorful holiday cookie platter.
• Add a Sprinkle of Spice: Mix a little cinnamon or nutmeg into the dough for a warm, spiced flavor that screams “holiday cheer.”

And don’t forget gift giving and packaging!

These cookies are almost too pretty to eat, which makes them perfect for gifting. Here’s how to wrap them up beautifully:

1. Mini Gift Boxes: Arrange the cookies in mini gift boxes with a clear window on top, so the gorgeous “peek-a-boo” jam layer shines through. Add a holiday-themed ribbon for a polished look.
2. Mason Jars: Stack a few cookies in a mason jar and tie a festive ribbon around the lid. Add a tag with the flavor and maybe a little holiday pun—like “Jam-packed with love!”
3. Clear Cellophane Bags: Place a few cookies in a clear cellophane bag, tie with red and green twine, and attach a tag that says “You’re my jam!”

Looking For More Low-Carb Cookie Recipes for The Holidays?

• Delicious Peanut Butter Keto Cookies
• Easy Keto Chocolate Chip Cookies – Soft, Chewy, and Amazing!
• Keto Lemon Cookie Recipe With Lemon Chocolate Glaze
• Keto Gingerbread Cookies – Gluten and Sugar-Free!

Time To Bake and Share!

Keto Linzer cookies with raspberry filling are the perfect balance of nutty, buttery, and fruity goodness. With allulose keeping things sweet and keto-friendly, you can indulge without any of the guilt. Whether you’re making a batch for yourself or gifting them to loved ones, these cookies are sure to add a little extra sparkle to your holiday season. So, grab your cookie cutters and let’s get festive—keto style!

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