These keto almond flour Linzer cookies are my new favourites!! I recently wrote about how I started baking cookies. If you missed it you can read about it here. Christmas season means cookie-baking, especially here in Germany. However, don't let this limit you. You can most certainly make cookies all year round! I am experimenting a lot about turning my favourite cookie recipes into low-carb cookie recipes this year. I hope you love these cookies as much as we did.
These Keto Almond Flour Linzer Cookies are:-
- Require the use of ingredients that you most likely have in your pantry.
You will need:-
- 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.
- Erythritol:- I used erythritol but you could also use any keto-approved sweetener.
- Keto jam:- You can use store-bought jam or make your own.
- One egg-yolk.
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.
A SUMMARY OF HOW TO MAKE THE KETO ALMOND FLOUR COOKIES
This is a simple summary for those who prefer to read about the recipe in the post. A printable recipe card is provided at the end of this post.
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!!
- Cream sweetener of choice with the butter:- Using a mixer, cream together the erythritol and butter until properly mixed and fluffy. Creaming essentially means mixing the butter and sweetener. However, take care not to overmix (approximately 5 minutes should be fine). You can tell if you have over-mixed when the butter starts to separate from the mixture. Use a mixing bowl that is wide and deep. Initially, set up the mixer on low so as to mix-up the butter. Then add the sweetener, a little bit at a time. The butter-sweetener mixture is properly creamed when yellowish-white in colour, with peaks. Creaming is an important step in baking as it helps create small air-pockets which in turn react with the leavening or raising agents, causing baked goods to rise. This recipe does not use any leavening agent. However, the air-pockets created from creaming acts as an insulation and aids in having the sweetener and butter bake at a slower rate, resulting in a much better crumb.
- Add the egg yolk and vanilla extract:- Add the egg yolk and vanilla extract. Continue mixing, with the mixer set at a moderate speed.
- Add the blanched almond flour:- a bit at a time to the rest of the ingredients.
- Set aside the dough:- Cover the dough with cling-film or a kitchen cloth. Alternatively, you can use an air-tight container. Keep it in the fridge for at least 30 minutes. See the tips below.
- Cutting the cookies using a cookie-cutter:- Roll out the dough and cut using a cookie-cutter.
- Baking the Linzer cookies, serve and enjoy!!
EASY-TO-PRINT RECIPE VERSION:-
Below is a more detailed, easy-to-print version of the recipe. You can also pin it on Pinterest to try out later.
Recipe card updated in November 2020.
Keto Almond Flour Linzer Cookies
- Baking tray
- Cookie cutter
- Parchment paper
- Rolling board and pin
- 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 tsp vanilla extract
- ¼ cup low carb jam of choice
- Cream together the butter and 80 grams of the powdered erythritol at a low speed until a yellowish-white colour with white ridged peaks is attained.
- Next, add the egg yolk and 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 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. 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.
- 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.
“Nutrition information on the site is an estimate calculated using a third-party source and is provided for informational purposes only. It is highly recommended that you make your own calculations. If you have any specific dietary concerns, kindly consult with your healthcare practitioner. Variations may occur for many reasons, such as ingredients used and food preparation. We make no representation or warranty of the accuracy of this information.” Net carbs exclude fiber, erythritol and allulose since they do not impact the blood sugar levels in most people.
Here is also another video to one of my recipes!
- Keto Almond Flour Shortbread Cookies
- Gluten-free cassava flour crepes
- Delicious Paleo Carrot Cake with Almond Flour
- Easy Mocha Keto Chocolate Cake
- Easy Keto Cinnamon Muffins
I love to see your creations!! Have you tried this or any of my other recipes? Tag me on Instagram or use the #paleolowcarbkate for a chance to be featured. You can Pin this recipe, as well as my other recipes on Pinterest, to try out at a later date.