Keto Gingerbread Linzer Cookies

This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

These incredible Keto Gingerbread Linzer Cookies are made with a delicious, spiced almond dough and filled with a keto sweetened cream cheese making them tasty Keto Linzer Sandwich cookies you’ll never forget! 

Traditional Linzer cookies actually originated from the Linzertorte, back in Austria in 1653. It was a tart that had a buttery, almond crust, black currant preserves and a lattice top crust. In the city called Linz, in Austria, bakers there took this popular Linzertorte dough and turned it into cookies with cut outs of hearts, stars and circles and called them Linzer eyes. Once baked, a whole cookie is used for the bottom, then a filling added, often fruit preserves, then topped with a cut out cookie and sprinkled with confectioners.

Turning these traditional cookies into a keto friendly version isn’t as hard as you think and will definitely be one to add to your holiday baking list! 

While fruit preserves were originally used for the filling, we are using a fluffy, sweetened cream cheese frosting that is decadent and delicious! You won’t be disappointed with this creaminess, unless of course, your preference is buttercream. If that’s the case, my Vanilla Buttercream frosting will be your best bet for these keto Linzer cookies! 

There are quite a few of low carb powdered or confectioners sweeteners out on the market, but there are only a couple I would recommend. The most popular one that many low carb keto bloggers use and myself included, is fromSwerve. There is nice and fine and works well in so many recipes. It is only 70% as sweet as sugar so keep that in mind. The next confectioners low carb sweetener I have been using more recently is from Sweetleaf, calledBetter than Sugar. The powdered combines erythritol and stevia and has just as much sweetness as sugar. It is just as fine as the Swerve brand. Either of these would work fine for the sprinkling on top these keto linzer cookies.

2-inch cookie cutter set-This set has 5 different size cut outs. Use the 2 inch one for this recipe. 

Linzer cut outs– This set has 24 mini stainless steel shapes that are perfect for cookies, pies, tarts, etc.

Parchment paper– Unbleached parchment paper helps everything not stick and release easily once baked.

Large baking sheet pans– Large baking sheet pans are great not only for baking cookies like these but for awesome savory sheet pan meals! 

Store these keto cookies in an air tight container in the refrigerator for up to 5 days. The cream cheese filling can be made ahead and also stored in the refrigerator for up to 3 days. Wait until you are ready to serve these before filling. Once filled, also store in an airtight container for up to 3 days. 

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.

Servings 17 sandwich cookies



  • 1 and 2/3
    ground or (167g)
  • 1/4
    Golden Lakanto
    or (40g) or Brown Swerve
  • 1
  • 1
  • 1/4
  • 1/4
    baking powder
  • 1/2
    xanthan gum
  • 1
  • 1
  • 1
  • 1/4
    cubed and soft or (57g)


  1. Preheat the oven to 350F / 180C / 160 fan.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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 14g22%

Saturated Fat 5g31%

Cholesterol 31mg10%

Sodium 75mg3%

Potassium 128mg4%

Carbohydrates 4g1%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 277IU6%

Calcium 57mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda


Leave a Reply

Your email address will not be published. Required fields are marked *