I needed something cutesy for Valentine’s Day coming up and these raspberry almond Linzer cookies came to be. They’re a not-too-sweet cookie sandwich with a fresh jammy center and they make a fun project if you have baking helpers underfoot, which, for me, is pretty much a guarantee whenever the word “cookies” is muttered in the house.
And if you prefer your baking therapy alone (who can blame you), these are really enjoyable too- not too difficult or time-consuming, but a fun and relaxing process all the same.
As for the cookie, raspberry and almond compliment each other- fresh and sweet and tart all at once. Almond is my very favorite flavor for anything, but if you’re not a huge fan, use vanilla instead.
These keto almond butter cookies butter Linzer cookies are:
- gluten-free and grain-free
- dairy free
- low-carb and keto-friendly
- lightly sweetened with monk fruit and fresh raspberry jam
almond butter cookies, Linzer-style
I’ve been wanting to develop a keto Linzer cookie recipe for a while and finally landed on this simple one in time for Valentine’s Day. It’s an adaptation of my keto peanut butter blossoms, essentially swapping the peanut butter for almond butter and the chocolate for raspberry filling. The process is slightly different since these almond butter cookies require rolling out, but it’s actually quite simple.
how to make raspberry almond Linzer cookies
The almond butter cookie dough is easy to roll out and manipulate, so long as you have the right equipment on hand (rolling pin, parchment paper). I had never made Linzer cookies before and found this cookie cutter set with nesting double-sided, heart-shaped cookie cutters. I made a combination of heart-shaped cookies and circular cookies, but this keto Linzer cookie recipe will work with any shape.
Here are the ingredients you will need:
- all-natural almond butter (with no sugar added, like this one)
- coconut oil
- granulated monk fruit sweetener, preferably “golden“
- almond extract
- unsweetened almond milk (or dairy-free milk of choice)
- egg, lightly beaten
- almond flour (use blanched, superfine almond flour and not almond meal)
- fine sea salt
- cinnamon (optional)
- baking soda
- unflavored gelatin
- fresh or frozen raspberries
- powdered monk fruit sweetener
Equipment for these almond butter cookies includes: an electric mixer, nesting cookie cutters of choice, parchment paper, rolling pin, cooling rack, and a small fine mesh strainer for sprinkling the powdered sweetener.
The dough is easy to mix up in minutes, but rolling it out and cutting the cookies will take a bit more time. Make sure to keep count of how many base cookies and top cookies you cut- you’ll need an even number so they match up at the end when it’s time to sandwich them together.
- Make the almond butter cookie dough. In a large bowl with a handheld mixer (or using a standup mixer), combine the almond butter, melted coconut oil, and monk fruit sweetener, mixing for 1-2 minutes. Add the almond milk, egg and almond extract, then stir in the almond flour, baking soda, cinnamon and salt. Mix the cookie dough for another minute to combine the dry and wet ingredients.
- Roll and cut. Preheat the oven to 350°F. Divide the dough in half, rolling each half into a ball. On a parchment-lined surface (or “floured” surface using almond flour), use a rolling pin to roll out half the dough until it is about 1/8-1/4-inch thick. Cut out the shapes, making sure to use a smaller cutter in the center of the top cookies to make the “window.” Cut an equal amount of top and bottom cookies. Roll out extra dough and repeat.
- Bake the almond butter cookies. Carefully transfer the cut cookies to a parchment-lined cookie sheet (or lined with a baking mat). They don’t spread while baking so don’t worry about placing them too close to one another. Bake for 6-8 minutes or until they look slightly golden. Remove from the oven and allow them to cool 5 minutes on the baking sheet, then carefully transfer them to a cooling rack. They will harden more as they cool.
- Make the raspberry filling. In a small dish, combine the water and gelatin. Pour the raspberries into a small saucepan, add the remaining water and monk fruit sweetener, then cook over medium/medium-high for about 10 minutes or until the raspberries break down and release juices. Stir in the gelatin mixture and continue heating until the gelatin dissolves into the raspberries.
- Form the Linzer cookies. Place the top cookies on a cooling rack and sprinkle with the powdered sweetener. On each of the base cookies, spread a teaspoon-sized amount in the center, then place a top cookie over it to form the sandwich. Repeat with each cookie.
tips for keto Linzer cookies
- Make sure to use a generous amount of almond flour on your surface when rolling out the cookie dough. It will prevent it from sticking and will allow you to gently lift the cut cookies onto a baking sheet (I use a thin metal spatula).
- If you have extra jam, a little bit more can be spooned into the cookies at the very end.
- The raspberry filling will set as it cools. Other berries can be substituted. If you prefer it seedless, strain the mixture through a fine mesh strainer to remove the seeds.
- Store the cookies at room temperature for up to five days.
These almond butter cookies make the perfect keto Linzer cookies, pretty and decorative for any special occasion. If you give them a try, I’d love to hear what you think! Feel free to leave a comment below or give it a star rating. 🙂 Enjoy!
you might also love…
- The easiest ever sugar-free jam, a delicious mixed berry chia jam that only requires 10 minutes!
- Peanut butter and jelly cookies, a gluten-free and keto cookie featuring the best flavor combination, PB & J.
- Keto chocolate chip cookies, a delicious low-carb version of a classic.
*This post contains Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase something from one of those links. I will always recommend brands and products that I use and love. Thank you for supporting Stem and Spoon! -Abby
- 1/2 cup all-natural almond butter (with no sugar added)
- 2 tablespoons coconut oil, melted
- 1/3 cup + 1 tablespoon granulated monk fruit sweetener (preferably "golden")
- 2 tablespoons unsweetened almond milk (or any non-dairy milk)
- 1 egg
- 1/2 teaspoon almond extract
- 2 cups almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1-2 tablespoons powdered monk fruit sweetener
- 1/2 teaspoon unflavored gelatin
- 2 tablespoons water, divided
- 6 oz. raspberries (fresh or frozen)
- 1 tablespoon granulated monk fruit sweetener
- In a large bowl with a handheld mixer (or using a standup mixer), combine the almond butter, melted coconut oil, and monk fruit sweetener, mixing for 1-2 minutes.
- Add the almond milk, egg and almond extract and mix until combined.
- Stir in the almond flour, baking soda, cinnamon and salt. Mix the cookie dough for another minute to combine the dry and wet ingredients.
- Preheat the oven to 350°F. Divide the dough in half. Prepare a work surface by sprinkling almond flour or lining it with parchment paper.
- Use a rolling pin to roll out half the dough until it is about 1/8-1/4-inch thick. Cut out the shapes, making sure to use a smaller cutter in the center of the top cookies to make the "window." Cut an equal amount of top and bottom cookies and carefully transfer them to a parchment-lined baking sheet (I use a thin metal spatula). Repeat with remaining dough.
- Bake for 6-8 minutes or until the almond butter cookies appear slightly golden. Remove from the oven and allow them to cool 5 minutes on the baking sheet, then carefully transfer them to a cooling rack. They will harden more as they cool.
- In a small dish, combine 1 tablespoon water and the gelatin.
- Pour the raspberries into a small saucepan, add the remaining 1 tablespoon of water and 1 tablespoon of monk fruit sweetener. Stir and cook on medium for about 10 minutes or until the raspberries break down and release their juices.
- Stir in the gelatin mixture until it dissolves into the raspberries. Remove the pan from heat and let it cool for a few minutes.
- Place the top cookies (with the cut out window) onto a cooling rack or plate and use a fine mesh strainer to dust them with a coating of powdered monk fruit sweetener.
- On each of the base cookies, spread a teaspoon-sized amount in the center, then place a window cookie over it to form the sandwich. Repeat to make all of the keto Linzer cookies.
For the raspberry filling, xanthan gum can be substituted for gelatin. Simply whisk the xanthan gum directly into the raspberry mixture and eliminate the second tablespoon of water.
These almond butter cookies do not spread while baking so don't worry about placing them too close to one another on the baking sheet.
Let the cookies sit on the baking sheet for a few minutes after removing from the oven. They are more tender when hot and if you transfer them too soon, they may break.
If you have extra jam, a little bit more can be spooned into the cookies at the very end. It will set as it cools.
Store the cookies at room temperature for up to five days.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 12mgSodium: 100mgCarbohydrates: 6.5gNet Carbohydrates: 2.5gFiber: 4gSugar: 0gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.