The ultimate festive cookie with a new flavor twist. Two Christmas favorites are combined into one with these low-carb Gingerbread Linzer Cookies.
Super easy to make and so pretty. Children love helping to make them too. The cookies are made from a simple almond spiced dough and the filling is sweetened cream cheese, which compliments the gingerbread flavor wonderfully and is a great alternative if you’re not a buttercream fan.
Prep Time 15 minutes
Cook Time 35 minutes
Servings 17 sandwich cookies
Calories 156 kcal
Ingredients
Dough
1 and 2/3 cup almonds ground or (167g)
1/4 cup Golden Lakanto or (40g) or Brown Swerve
1 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking powder
1/2 tsp xanthan gum
1 pinch salt
1 egg
1 tsp vanilla
1/4 cup butter cubed and soft or (57g)
Filling
1 cup cream cheese or (240g)
2 tbsp Better Than Sugar powdered sweetener or (20g)
Instructions
Preheat the oven to 350F / 180C / 160 fan.
Place all the dry ingredients for the base (almonds, sweetener, spices, baking powder, xanthan gum and salt) in a mixing bowl and stir to combine.
Add the egg, vanilla and softened butter. Mix to combine. You may need to get your hands involved here to break up the butter. Option to use a food processor.
Roll into a ball. Roll the dough between two sheets of parchment paper, about 1/2 cm thick and place in the freezer for 10 – 15minutes, or until firm. If you find you leave it for too long and it’s too hard, simply let it warm up at room temperature for a few minutes. Cut out your cookies using a 2 inch cookie cutter – bottoms plain and top using a linzer die cut. Make 34 single cookies (17 plain, 17 with cut out).
Re-roll any excess dough and repeat the steps above. If the dough becomes too warm to cut at any point, simply pop back into the freezer to firm up again.
Place the cookies on a parchment lined baking sheet and bake for 7 – 8 minutes, or until slightly golden. Remove from the oven and allow to fully cool. These cookies will firm up as they cool so don’t over bake.
To make the frosting , place the cream cheese and sweetener in a mixing bowl and whip using a hand whisk to combine. Add to a piping bag and pipe onto the bottom cookie. Option to spoon if you prefer.
Dust the top of each cookie (the die cut one) with powdered sweetener and place on top of the cream cheese filled base. Press delicately to close.
Storage: Fridge in a Tupperware for up to 3 days. The cookie dough will last up to 5 days but the filling will last up to 3 days.
Recipe Notes
Net Carbs 2g
Nutrition Facts
Keto Gingerbread Linzer Cookies
Amount Per Serving (1 cookie)
Calories 156
Calories from Fat 126
% Daily Value*
Fat 14g
22%
Saturated Fat 5g
31%
Cholesterol 31mg
10%
Sodium 75mg
3%
Potassium 128mg
4%
Carbohydrates 4g
1%
Fiber 2g
8%
Sugar 1g
1%
Protein 4g
8%
Vitamin A 277IU
6%
Calcium 57mg
6%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.