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
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.
- Yield: 16 2x2 bars 1x
- Category: Low Carb Cookie Recipe
- Cuisine: French
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!
Nutrition
- Serving Size: 2x2 bar
- Calories: 119
- Fat: 10
- Carbohydrates: 2.5g net
- Protein: 4
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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. :)
Thanks so much Maureen, that really means a lot to me!
I had to use blackberry preserves instead but they were AMAZING!
★★★★★
have you ever tried using the crust part as a cookie? i want to roll it up and slice it…
★★★★
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.
★★★★★
Did you adjust the bake time? i plan on making a double batch as well…
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!
★★★★★
These are delicious! They froze really well too.
★★★★★
Would coconut sugar work as a Sweetener?
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
Thanks Dagmar – I’m beyond thrilled that these made the cut with the entire family!
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.
★★★★★
So glad you liked these Jenny! And YES, I just posted an awesome keto friendly snickerdoodle recipe this month!
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!