Diabetic Keto Linzer Cookies

Servings: 12 (12 sandwich cookies)
Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour 7 minutes
Ingredients:
Cookies:
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup erythritol (granulated)
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon (optional, for warmth)
1 large egg
1/4 cup unsalted butter, melted
1 tsp vanilla extract
Filling:
1/4 cup sugar-free raspberry jam (e.g., store-bought or homemade with erythritol and raspberries)
Topping:
1 tbsp powdered erythritol (for dusting)
Instructions:
Dough: In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon (if using).
In a separate bowl, whisk egg, melted butter, and vanilla extract. Combine with dry ingredients to form a dough.
Flatten dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Roll chilled dough between two sheets of parchment paper to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out 24 cookies. For 12 of the cookies (tops), use a smaller star or heart-shaped cutter to cut out the center.
Place cookies on the baking sheet and bake for 10-12 minutes, until edges are lightly golden. Cool completely on the sheet.
Assembly: Spread about 1 tsp of sugar-free raspberry jam on the bottom (whole) cookies. Place the cut-out cookies on top to form sandwiches.
Dust with powdered erythritol before serving. Serve or store in an airtight container.
Nutritional Information (per serving, 1 sandwich cookie):
Calories: 130 kcal
Carbohydrates: 5g (Net Carbs: 2g)
Protein: 3g
Fat: 12g
Fiber: 3g
Sugar: 1g
Tips:
Use a high-quality sugar-free raspberry jam with no added sugars; homemade jam with erythritol and fresh raspberries works well.
Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.
For variety, try sugar-free strawberry or blueberry jam for the filling.
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