Keto Cherry Cheesecake Linzer Cookies

I have always loved linzer cookies, so I wanted to make a version that fits how I eat now.

These keto cherry cheesecake linzer cookies are soft, buttery, and filled with a creamy cherry center.

They are low carb and keto friendly, which matters to me because I like having a sweet treat without the sugar crash later.

The cookie base tastes rich and tender, and the filling adds a nice tangy cherry flavor on top.

They look pretty enough for a holiday plate, but they are simple enough to make on a normal afternoon.

Why You’ll Love This Recipe

Bakery Style Look – These pretty sandwich cookies look like they came straight from a fancy bakery window.

Buttery Melt In Your Mouth Texture – The almond flour base gives these cookies a soft, tender crumb that melts on your tongue.

Sweet Cherry Cheesecake Filling – The creamy cherry center tastes just like real cheesecake tucked between two soft cookies.

Low Carb And Keto Friendly – Made with allulose and almond flour, these cookies keep the carbs low without losing flavor.

Recipe Ingredients

For The Cookies

• 1 1/2 cups Almond Flour
• 2 tbsp Coconut Flour
• 1/3 cup Powdered Allulose
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Butter, Softened
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1/4 tsp Almond Extract

For The Cherry Cheesecake Filling

• 3 oz Cream Cheese, Softened
• 2 tbsp Powdered Allulose
• 2 tbsp Sugar-Free Cherry Jam
• 1/2 tsp Lemon Juice
• 1/4 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Stir almond flour, coconut flour, powdered allulose, baking powder, and salt in a bowl.

Step 3

Add softened butter, egg, vanilla extract, and almond extract. Mix until the dough forms, then chill for 15 minutes.

Step 4

Roll the dough into 16 small balls, flatten them into even rounds, and place them on the baking sheet.

Step 5

Bake for 10 to 12 minutes, until pale golden at the edges. Cool completely before filling.

Step 6

Beat cream cheese, powdered allulose, sugar-free cherry jam, lemon juice, and vanilla extract until smooth.

Step 7

Spread the cherry cheesecake filling onto half of the cookies and top with the remaining cookies.

Tips

Watch Them Closely at the End

Allulose browns faster than regular sugar, so these cookies can turn from pale to too dark pretty quickly. I start checking them right around the 10 minute mark.

You want just a light golden color at the edges and nothing more. Once you see that, pull them out even if they still feel a little soft in the middle.

They firm up as they cool, so trust that light golden color instead of waiting for them to look fully baked.

Use Butter That’s Soft but Not Melted

The butter should be soft enough to press with your finger but still hold its shape. If it’s melted or greasy, the dough gets too loose and the cookies spread out flat.

I let mine sit on the counter for about 30 minutes before starting. That gives it the perfect texture for mixing evenly into the almond flour.

Don’t Skip the Chill Time

Almond flour dough is soft and a little sticky right after mixing. The 15 minutes in the fridge firms it up so you can roll it into balls without it sticking all over your hands.

If your kitchen is warm and the dough still feels too soft, give it another 10 minutes. From my experience, colder dough holds its round shape much better in the oven.

More Recipes

• Keto Cherry Almond Cheesecake

Frequently Asked Questions

Can I swap the allulose for another keto sweetener?

Yes, you can use a powdered erythritol blend or powdered monk fruit sweetener in the same amount, and both will keep these cookies low carb.

Just make sure it is the powdered kind, not granulated, so the dough and the filling stay smooth instead of turning gritty.