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Low-Carb Raspberry Lemon Hearts

Updated: Oct 30, 2022

These Crumbly Little Lemon Cookies Have a Raspberry Ripple Baked Right Into the Top, Only 22 Calories and .2 Net Carbs Each!


These mini heart cookies are just adorable! The flavor is bright from the lemon zest, and the raspberry jelly on top adds a sweet and tangy pop. The texture is similar to that of shortbread and pairs beautifully with the citrus and berry. Eat them individually or sandwich some more raspberry jelly between two to make yourself the cutest little sandwich cookie you ever did see! At only 22 calories and .2 net carbs(I mean, virtually carb-free!), you can have quite a few of these babies! Perfect for a Valentine's Day treat without the guilt. This recipe is perfect for a crowd, as it makes 60 cookies. Switch up your cookie cutters to fit any occasion! As always, these are Keto, Paleo, Vegetarian, gluten-free, sugar-free, and dairy-free. The lemon cookies themselves, without the raspberry, are Vegan as well.

Low-Carb Raspberry Lemon Heart Cookies

Makes 60 cookies

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Ingredients:


For the Raspberry Jelly:


2 pints of raspberries

1/2 C Swerve or Purecane

1 packet of gelatin powder (I use Knox gelatin)


For the Cookies:


1/2 C coconut flour (I like Anthony's Organic coconut flour)

3/4 C Swerve or Purecane

2 tsp baking powder

1/4 tsp salt

3 Tbsp coconut oil, melted (I use Nutiva coconut oil)

1/4 C Nutpods Original (you can also use unsweetened almond milk)

1/4 C water

1 tsp vanilla extract (I love Nielsen-Massey Madagascar bourbon vanilla)

Zest of 1 lemon


Directions:


Start by making the raspberry jelly. In a saucepot over medium-high heat, combine the raspberries and Swerve or Purecane. Allow this mixture to come to a boil, and then stir in the packet of gelatin powder. Reduce the heat to medium-low, and continue to simmer for 8 minutes. Let the raspberry mixture cool for a few minutes and then transfer to a blender and blend until smooth. Set aside.


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


In a large mixing bowl, combine the almond flour, coconut flour, Swerve or Purecane, baking powder, and salt. Add the melted coconut oil, Nutpods or almond milk, water, vanilla extract, and lemon zest. Combine thoroughly and form into a dough ball. Place the dough on top of a large piece of parchment dusted with Swerve confectioners. Shape the dough into a rectangle about 1 inch thick and then dust the top with more swerve confectioners and another piece of large parchment. Roll the dough out to about 1/4 inch thick. Using cookie cutters of your choice, cut out the dough and place on the prepared baking sheet.


To create the raspberry ripple on top, holding a toothpick horizontally, press gently into the top of the cookie to create lines across the top. These cookies are very delicate and can crack easily, so be gentle! If it does crack, press the dough back together and keep going!


Next, place the raspberry jelly in a piping bag or ziplock bag and snip a small piece off of the corner of the bag. Pipe the jelly into the lines you created on top of the cookie. Once you've piped your lines across the top of the cookie, use the toothpick to drag through the jelly, going in opposite directions, to create the feathered look. Get creative; you can decorate the cookies with the jelly however you'd like! Bake for 6-8 minutes, depending on your cookies' size and thickness, or until the bottom edges are just slightly golden.


Remove from the oven, cool on a baking rack for 3 minutes, and then transfer the cookies directly to the wire rack to completely finish cooling. If you'd like to make sandwich cookies, pipe more of the raspberry jelly onto the bottom of one of the cookies and then place another cookie on top! Any jelly you have left can be stored in the refrigerator for up to a week. These cookies are best stored at room temperature in an airtight container for up to a week. If you choose to make sandwich cookies, they should be stored in the refrigerator. Enjoy!

The rolled cookies. I've created little impressions on top using a toothpick.


Raspberry jelly piped into the lines.


Drag a toothpick through the lines, going back and forth in opposing directions, to create the feathered look.


The finished cookies!


Here's one up close. So adorable!


Here I've created a sandwich cookie using 2 cookies and more raspberry jelly. So delicious and so much raspberry flavor!


Questions about this recipe? Leave a comment down below.





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