Low-carb gluten-free Linzer cookies filled with raspberry jam made using ReWild CoreBake

Low-Carb Linzer Cookies – Gluten-Free Jam-Filled Cookies

Name: Low-Carb Linzer Cookies – Gluten-Free Jam-Filled Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 cookies
Cuisine: Low-Carb Baking
Ingredients: CoreBake flour blend; Ingredients listed on the recipe page

This recipe is based on the traditional Austrian Linzer cookie, which is made with almond flour in the dough and has a texture similar to shortbread. The result is a delicate cookie that is tender and lightly crumbly. They are made with a small number of staple ingredients, designed to fit into everyday baking.

Prep Time

Cook Time

Servings

Difficulty

30 mins + 30 mins cooling

10 mins

8 cookies

Medium

Prep Time

30 mins + 30 mins cooling

Cook Time

10 mins

Servings

8 cookies

Difficulty

Medium

Low-Carb Low-sugar Keto Friendly

Homemade low-carb gluten-free Linzer cookies filled with raspberry jam made with ReWild CoreBake

High-fibre low-carb linzer cookies with raspberry centre made using ReWild CoreBake

Homemade gluten-free linzer cookies stacked on a plate with raspberry filling

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

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Ingredients

🔅Dough🔅
30g CoreBake
20g almond flour
3 tbsp preferred powdered sweetener (this version used powdered erythritol )
1 egg yolk
65g cubed butter - room temperature
1 tsp vanilla extract
🔅Filling🔅 (You will have some filling left over. Any extra can be stored in an airtight container in the fridge for a couple of days.)
100g raspberry (this version used frozen)
2 tsp gelatin
2 tbsp hot water – to prepare the gelatin
sweetener to taste- optional

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 803
Fat: 71.2 g
Protein: 13.2 g
Carbohydrates: 15.5 g; of which sugars: 1.9 g
Fibre: 34.4 g**

Nutritional values per cookie*

Energy (Kcal): 100 Kcal
Fat: 8.9 g
Protein: 1.7 g
Carbohydrates: 1.9 g; of which sugars: 0.8 g
Fibre: 4.3 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

VISUAL GUIDE ⬇️
🔅Make the dough: In a bowl, mix the CoreBake and almond flour.
Add butter and rub it into the dry ingredients until the mixture resembles fine crumbs.
Add the egg yolk, powdered sweetener and vanilla extract. Knead gently by hand until a smooth dough forms.
Shape into a ball, wrap ea in plastic wrap, and rest in the fridge for 30 minutes.
Divide the dough in half. Roll out the first half using a sheet of parchment paper to about 3-4 mm thickness.
Cut out plain round cookies and place them on a lined tray.
Roll out the second half in the same way. Cut out cookies, then use a smaller round or heart-shaped cutter to create a cut-out in the centre. These will be the tops.
Make sure you have the same number of tops and bases..
Bake them in a preheat the oven at 170°C for 10-12 minutes or until the cookies are just beginning to turn light golden brown on the edges, so keep an eye on them. They will be soft when removed from the oven and that is normal. They firm up as they cool.
Transfer to a wire rack and allow to cool completely.
🔅 Prepare the filling while the cookies are baking and cooling - unless using a ready-made jam.
Blend the raspberries until smooth.
Dissolve the gelatin completely in hot water and let it stand for a minute.
Stir into the raspberry purée until fully combined.
Set aside until softly set but still spreadable.
🔅 Assembly: Once cookies are fully cooled, spread the filling over the the plain cookies. Top with the cut-out cookies and gently press together.
Finish with a light dusting of powdered sweetener.