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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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?
Cara says
I used chia seed jam! They came out beyond amazing!! Honestly these bars are a game changer for me. I was getting so tired of keto foods but I’m on the diet for medical reasons which just made food depressing. I almost cried eating them.
My chia seed jam wasn’t a recipe either. It was a bunch of frozen berries that I cooked down with a good hearty shake of swerve let cool, added a good amount of chia seeds, and then refrigerated. It was such a lazy jam, and this recipe was so easy that I actually made it twice in a row so I could take another batch to a brunch tomorrow.
Game changer. Now I have to make more of IBIH’s recipes.
Mellissa Sevigny says
Thanks Cara, I’m so happy that these bars brought some joy back into your keto eating!
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!