Keto Linzer Cookies


Step 1Sift all of your flours together, along with the xanthan gum.

Step 2Cream the butter and sweetener together until light and fluffy and then add the egg and vanilla and combine well. Add the dry ingredients, mixing until a soft dough forms.

Step 3Tip the dough out onto some cling wrap and form a disc. Wrap and then chill for 30 minutes.

Step 4Remove from the fridge and roll out to about 1/2 cm (1/4 inch) thick. Using a cookie cutter, cut out 24 cookies.

Step 5Create heart-shaped cut outs in 12 of your cookies and lay them out on lined baking trays.

Step 6Chill on the trays in the fridge for a further 30 minutes. Meanwhile, preheat your oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).

Step 7Transfer the cookies in the oven and bake the cookies for 15 minutes, until they are just starting to colour on the edges. Remove and cool on racks.

Step 8To complete the cookies, you will need to prepare our Super Smooth Low-Carb Strawberry Jam. If you don't have any, it will take an extra 1 hour.

Step 9Pace 1 tsp of jam on the bottom cookie and slowly press the cut-out cookie on top, spreading the jam in an even layer between them and filling the heart-shaped window.

Step 10Prior to serving, dust with powdered sweetener.

Step 11These cookies are not suitable for making in advance and storing. Assemble them just before serving.

Step 12Store cookies (without filling) in an airtight container, in the pantry for up to 10 days. You can also freeze them for up to 4 months.