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Low-Carb Raspberry Jam Filled Sugar Cookies

Updated: Dec 14, 2020

These Beautiful and Festive Sugar Cookies are Soft, Tender, and Filled with Homemade Sugar-Free Raspberry Jam! Only 1 Net Carb and 90 Calories Each!

Looking at these gorgeous little sandwich cookies fills me with joy, of the holiday variety, but can really be made anytime and for any occasion. The recipe itself is so incredibly easy. I make the dough right in the food processor! There is no chilling required, just roll out, cut out with cookie cutters of your choice, and to the oven they go. These sugar cookies have an unmistakable flavor and are perfectly soft and tender. Pair with that a homemade sweet and tart raspberry jam, and what's not to like? One of these scrumptious confections will only set you back 1 net read that right...and 90 calories! This recipe makes two dozen cookies, so it's great for events, holidays, or gifts. They are Keto, Paleo, Vegetarian, gluten-free, sugar-free, and dairy-free as well!

Low-Carb Raspberry Jam Filled Sugar Cookies

Makes 24 sandwich cookies

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For the raspberry jam:

12 ounces fresh raspberries

1 Tbsp water

1/4 C Swerve

1 Tbsp chia seeds

For the cookies:

1/4 C coconut flour (I like Anthony's Organic coconut flour)

1 tsp baking powder

1/2 tsp salt

3/4 C Swerve

2 large eggs

1 1/2 tsp vanilla extract (I prefer to use Nielsen-Massey Madagascar Bourbon pure vanilla extract)

1/4 tsp almond extract

2 Tbsp coconut oil, melted

2 Tbsp coconut manna, melted (I only use Nutiva coconut manna, it's the best by far)


Start by making the raspberry jam. I usually do this several hours before or the day before making these cookies as it needs to be thoroughly chilled before using.

In a small saucepot over medium-high heat, stir together the raspberries, water, and Swerve and bring to a boil. Turn the heat down to low and add the chia seeds. Continue to simmer until the jam is thickened, about 15 minutes. Transfer to a bowl and place in the refrigerator to cool completely.

Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In the bowl of a food processor, add the almond flour, coconut flour, baking powder, salt, and Swerve. Pulse until combined. Next, add the eggs, vanilla extract, almond extract, melted coconut oil and melted coconut manna. Process until a dough form that pulls away from the sides of the bowl. Remove the dough ball from the food processor and place on a large sheet of parchment paper. Place another large sheet of parchment paper over the dough and, using a rolling pin, roll the dough out to about 1/4 inch in thickness. Remove the top sheet of parchment paper and use cookie cutters of your choice to cut out the sugar cookies. You should get 48 cookies. If you have any excess dough, gather it together and roll it out again until it is all used up. I used a 1 1/2 inch round cookie cutter and a 1/2 inch star-shaped cookie cutter for the cookies pictured.

Place the cookies on your prepared baking sheet and bake for 6 to 8 minutes. Make sure to start checking at 6 minutes as these cookies bake FAST! They should be lightly golden around the edges. Remove from the oven and cool for one minute on the pan before transferring the cookies to a wire rack to cool completely.

Once the cookies are completely cooled, sprinkle the cookies, you are using for the top with Confectioners Swerve. Top the bottom portion of the cookie, flat side up, with about 1/2 teaspoon of raspberry jam and then top with the Confectioners Swerve dusted cookie. Voila! Repeat the process until you have sandwiched all of your cookies together. Depending on the size of your cookie cutters, you may want to use more jam. These cookies keep at room temperature in an airtight container for 1-2 days. They then should be stored in the refrigerator or freezer. Enjoy!

The dough rolled out and cut with cookie cutters. Ready for the oven!

The finished cookies, filled with raspberry jam. So so good!

So cute!!! Get creative, use different shaped cookie cutters depending on the occasion!

Let me know how you like this recipe by leaving a comment below!

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My dough did not pull away from the sides of my processor into a ball even after a long time. I took out the dough and it was super sticky. Any idea what happened? I didn't have coconut manna and used all coconut oil.


Daniella Allen
Daniella Allen
Dec 06, 2020

You can use all coconut oil!


Why can I use as a substitute for coconut manna?

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