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5 from 3 votes

Keto Gingerbread Linzer Cookies

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 156kcal
Author Jo Harding

Ingredients

Dough

  • 1 and ⅔ cup almonds ground or (167g)
  • ¼ cup Golden Lakanto or (40g) or Brown Swerve
  • 1 teaspoon ginger
  • 1 tsp cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon baking powder
  • ½ teaspoon xanthan gum
  • 1 pinch salt
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup butter cubed and soft or (57g)

Filling

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 ½ 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.

Notes

Net Carbs 2g

Nutrition

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 4g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 75mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 277IU | Calcium: 57mg | Iron: 1mg