I actually created this low carb linzer cookie bar recipe months ago, but there was never a good time to share it before now! Since I’m posting low carb cookie recipes every day this week, I thought this would be the perfect time to roll it out (see what I did there?) ?
Actually there is no rolling at all in this incredibly easy and delicious low carb cookie recipe, which is one of the things I love about it! I’m a huge fan of Linzer cookies – they taste amazing and they are beautiful works of art usually.
Buuuuuuuut they are a LOT of work to make! ⏳???
Since I’m not about spending hours perfecting a gorgeous keto cookie that’s only going to get eaten in about 10 seconds time, I wanted all of the yummy linzer cookie flavor and texture in a low carb, gluten free, and SOOPER EASY format.
Mission Accomplished.
All you need to do is mix up the low carb shortbread crust recipe, press 2/3 of it into your pan, spread the sugar free raspberry jam mixture over it and crumble the remaining shortbread over the top. Bake and nom.
It’s really that simple.
These low carb cookies freeze really well, which is perfect if you want to make a bunch to have on hand any time you feel the need for a keto friendly treat at a moment’s notice! ???
Stay tuned for more delicious and easy low carb cookie recipes ALL WEEK LONG here at IBIH!
Keto cookies all week!?!?! Hooray!!
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These low carb cookie bars make great gifts, and while I can’t remember where I bought these cookie bags shown in the photo, I did find some super cute options on Amazon if you want to box some up for a friend or as a hostess gift!
Low carb raspberry Linzer cookie bars – gluten free
- Yield: 16 2x2 bars 1x
Description
These low carb cookie bars have all the flavor and texture of your favorite raspberry linzer cookies, but without the tedious work! Keto, gluten free, egg free, Atkins friendly.
Ingredients
- For the crust:
- 6 tablespoons butter melted
- 2 cups almond flour (IBIH recommends)
- 1/2 cup granulated sweetener (IBIH recommends)
- 1/2 teaspoon vanilla extract
- For the filling:
- 1/2 cup sugar free with fiber raspberry preserves (IBIH recommends)
- 1/4 teaspoons xanthan gum
- 1/8 teaspoon almond extract
Instructions
- Combine the melted butter, almond flour, sweetener, and vanilla extract in a medium bowl and stir well until a stiff dough forms.
- Line an 8 x 8 baking pan with parchment paper and press 2/3 of the crust dough into the bottom.
- In a small bowl combine the jelly, xanthan gum, and almond extract and stir well.
- Spread the jelly mixture evenly over the crust.
- Crumble the remaining crust mixture over the top of the jelly layer.
- Bake in a preheated oven at 350°F for 30 minutes or until golden brown and firm.
- Remove from the oven and cool completely before cutting into 2 inch squares.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Category: Low Carb Cookie Recipe
- Cuisine: French
Nutrition
- Serving Size: 2x2 bar
- Calories: 119
- Fat: 10
- Carbohydrates: 2.5g net
- Protein: 4
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Sharon says
I tried to find your recommended raspberry preserves but got a no such page message from amazon. What brand do you recommend?
★★★★★
Mellissa Sevigny says
Any sugar free preserves will work in a pinch.
Maureen Luchejko says
This is the second recipe I’ve tried. The first one was the keto falafel that was absolutely amazing. In fact, I made a batch and froze them so I make them whenever the mood strikes. Today, I made these linzer bars. SO GOOD! I used an 8×8-inch baking pan and lined it with two strips of parchment paper in a criss cross fasion with a 2-inch overhang. They’re easier to remove from the pan when cooled. I also had Swerve confectioners’ so I sprinkled that over the top of the bars. I could only find Polaner Fiber sugar-free Strawberry, so I used that. Delicious.I am so happy to have these on hand. I’ve been keto for 2 years and can’t tell you how many expensive ingredients I’ve wasted on bad recipes. Thank you so much. Your recipes are excellent! I’m posting a photo of these bars and tagging you on Instagram. :)
Mellissa Sevigny says
Thanks so much Maureen, that really means a lot to me!
Lauren Gonzalez says
I had to use blackberry preserves instead but they were AMAZING!
★★★★★
Lauren Gonzalez says
have you ever tried using the crust part as a cookie? i want to roll it up and slice it…
★★★★
Jim Cordero says
I used a 13 x9 baking pan. I doubled the crust portion, and spread raspberry on one half, apricot on the other. I also added chopped pecans to the topping. I bought 10oz jars of the fruit, and used all of it on this, so the fruit portion was a bit thicker, and we really liked it.
Thanks for your recipe.
★★★★★
Lauren Gonzalez says
Did you adjust the bake time? i plan on making a double batch as well…
Debbie Nichols says
I am so completely taken with these Bars, they reminded me of the raspberry ZIngers, so I decided to add unsweetened coconut under the preserves. THank you for your recipes, you are one of my top 2 favorites!
★★★★★
Nicole Foster says
These are delicious! They froze really well too.
★★★★★
SB says
Would coconut sugar work as a Sweetener?
Dagmar says
They are great. Thank you for sharing. Made them last night. And they are gone today. The whole family
loved them. Usually they are mot that impressed
with my gluten free baking, and I am stuck with the
baked goods by myself. Not this time!
I did make a few little changes. Used half almond and half hazelnut flour because I did not have enough almond flour. I added one egg, I live high altitude and with very little humidity. Dough was too dru.
It tasted awesome. Thanks
Mellissa Sevigny says
Thanks Dagmar – I’m beyond thrilled that these made the cut with the entire family!
Jenny says
These are stupid good. Raspberry Linzers are my favorite sweet of all time, and the ONLY thing that would draw me away from Ket during the holidays (and Snickerdoodles…got a recipe for them?)
Pro-tip for the impulsive, you actually have to let these cool ALL THE WAY TO COLD, like not even a bit warm, otherwise you’ll have a crumbly mess.
★★★★★
Mellissa Sevigny says
So glad you liked these Jenny! And YES, I just posted an awesome keto friendly snickerdoodle recipe this month!
Jenny says
AH-MAY-ZING! You’re blog is a lifesaver. I’m working with my doctor being on Keto, and you’re blog is one of the secrets to my success! 60lbs down! No more arthritis or nerve pain, no more acne!
joy says
You tempted me into making your Linzer Bars. I made 1/2 the amount in a bread loaf pan. Yesterday, I only had coconut flour & a peach-orange preserve on hand.. I thought I would tell you, “They cam out good.” I did add a pinch of sea salt- because I add it to everything. I must have hastily tossed all the good buttery crumbs for the base crust. So, I needed another Tablespoon of butter for a better topping crumble texture. Now, I have to make the Linzer Bars with the listed almond flour. Thank you.
★★★★★
Amanda H. says
OK, so I made this tonight, but I’m not going to leave a “rating” because I had to change some of it for what I had. I used Walden Farms strawberry fruit spread (which is pretty strange stuff) because we didn’t have sugar free preserves and the store didn’t have any in raspberry. I also used truvia’s baking blend sweetener, which apparently is twice as sweet as sugar…I didn’t have my phone on me so I couldn’t check the ratios of the sweetener used in the recipe. I also used an 1/8 tsp plain gelatin instead of the xanthan gum, which worked really well. Plus, my almond flour isn’t fine grain, so that made it a little different too. All in all, my only complaint about mine, would be the sweetener part. Will definitely change it next time. I’ll probably also use actual preserves, even if I have to use strawberry. Thanks for the recipe!
Amanda H. says
Can you sub pain gelatin for the xanthan gum?
Mellissa Sevigny says
Not sure Amanda – if you try it, just a pinch or they will be too rubbery! Let me know if it works!
Sheila says
Melissa, these are incredibly quick and easy to make, and taste heavenly. Thank you so much for the recipe! I have also found that if I make a triple batch of the dough, I then make two batches of the bars with extra dough on the top and pat it down slightly so the filling is completely covered; they become a super-simple low-carb version of a “fruit and cereal” bar (a snack I have always loved but can’t eat any longer due to the high carb count). Fantastic with coffee, tea or a cup of milk, and I can wrap them up individually for take-along snacks. I’ve added this to my list of Best Low-Carb Recipes!
Deb says
I’m definitely making these. You have amazing recipes. But I have found nothing compares to the true-to-real jam flavor of Nature’s Hollow products. These will be divine with the Raspberry flavor for sure! I also have a diabetic stepson, so he’ll really enjoy this treat!
Christine says
Wow! Just made these! They are so yummy, I feel like I’m cheating!! I’ll have to make sure I don’t eat all of them at once!! I really liked the Swerve sugar substitute…1st time using this. Great recipes on your site! Thanks for all your hard work!
★★★★
Krista says
Can you use stevia in this recipe? My kids can’t have sugar
Mellissa Sevigny says
There’s no sugar in this Krista, but if Stevia is your sweetener of choice then go for it!
Blazing Sun says
Excellent, well received by carb-indifferent family, and this couldn’t be more fast and easy. Made several batches so far and for some reason the erythritol has more crystals and cooling effect some batches more than others. Added a little cinnamon to shortbread to help neutralize that cooling. Last batch I did with homemade mixed berry chia seed jam. After scorched jam edges in an earlier batch, I keep a thin border of crust at the edge to keep the jam away from the pan. Maybe it’s the jam ingredients but mine burned where it touched the pan – even with the parchment lining. Thanks! An excellent recipe that will become a “go to.”
★★★★★
Elisa moore says
I have been on low carb years ago and lost seveal pounds but sweets is my fown fall I cant belive you can now have cookies and I am very excited to give it my best thank you
Christina says
I’ve tried to make these three times but the crust is always gooey. It never becomes a stiff dough and I have no idea what I’m doing wrong.
Melissa says
I made these tonight and yum! However the very bottom is quite dark, almost burnt. Next time I will take them out before 30 min. My oven does tend to run hot though.
Samantha martin says
Just made these last night and subbed vegan butter to make dairy free, I also doubled the recipe and used half hazelnut flour. Couldn’t find raspberry so I used strawberry and chopped up fresh berries and put on top too. Soooooo yummy! Everyone loved them!!! And so easy too
Jackie says
Has anyone tried with home made raspberry chia seed jam?
Tere says
The second batch today currently is baking in the oven! Making them to take to a party tomorrow night. I had to sub SF Polaner Strawberry preserves b/c it seems my local grocery stores don’t understand that variety is the spice of life — even with Sugar Free products. ? Anyhoo… These are just as fabulous. Hopefully I’ll get to taste the yummy, sweet tart raspberry preserves one of these days.
These are easy, delicious, and so festive!
★★★★★
Sam says
Do you know if you could sub coconut flour? And how if you think it can be done?
Thanks!
Mellissa Sevigny says
You’d have to find an existing shortbread recipe made with coconut flour and just sub that in – not sure if and how it would work to just sub in the coconut flour, you’d have to change all the ratios and I’m not sure it would have the right texture!
Nadine says
Oh yum, yum, yum! This is simply delicious! Almonds and fruit are a match made in heaven.
THANK YOU so much for all of your tasty, inspiring, and healthy recipes. But most of all, thank you for bringing the joys of baking and cooking back into my kitchen.
Lin says
Looks divine! I must ask, what does the xanthan gum do? I have never worked with it before. Can’t wait to try these!
Mellissa Sevigny says
The xanthan helps the sugar free jam thicken and gel better Lin, but they will still taste good without it, it just might soak into the shortbread dough a little more!
Lin says
Got it!!! I will be making these. My friend is diabetic and it’s hard to find good recipes because the lack of sugar really changes the texture. :D
Thanks Mellissa!!!
★★★★★
Tere says
Thank you! I cannot wait to make these. I’m a Linzer cookie fan, as well. These are just in time for the holidays, as well!
YAY!!! You…are…awesome!
Mellissa Sevigny says
Thanks Tere, hope you like these as much as we did!!!
Kathy says
I just made this with my homemade sugar-free cranberry sauce instead of the jam. It was super delicious!
★★★★★
Mellissa Sevigny says
Sounds amazing Kathy! I’ve done it with apricot but I love the idea of the cranberry!
J. M. says
That sounds delicious!
Medeja says
Amazing teatime treat!