My absolute favorite part of living a ketogenic lifestyle is the fact that you can almost make any of the food that you used to enjoy on a carbohydrate filled diet with just a few small tweaks and that is exactly what I have done with this recipe of low-carb raspberry tart cookies.
Do you recall the cookies that the brand David used to make that were a soft lemon or vanilla cookie and in the middle of two of these cookies was a strawberry jam filling with shredded coconut? They were absolutely divine with the soft cookie that would crumble when you bit into them but chunks would crumble as they would be attached to the gooey sugar-filled fruit jam filling with coconut.
I had one heck of a time trying to find these cookies online as there is no trace of them to be found but I sure remember my mom coming home with them from the grocery store and us practically eating the entire box in one sitting. I should mention I have 9 siblings, so it isn’t as bad as it sounds. But my memory hasn’t failed me, I know these cookies existed but it makes me think that Dare stopped producing them before the internet got big. I should really reach out to them. Stay tuned on that piece.
Anyhow, on to this delicious Low-carb Raspberry Tart Cookies recipe!
The Fruit Center
I believe the original cookie has a strawberry jam filling but I’ve used raspberries in this recipe as they have the lowest net carbs of all the fruit, I also love the seeds and think it pairs very nicely with coconut.
You could alternatively switch out raspberries for blackberries or strawberries but if you are indifferent and enjoy all berries, stick with the raspberries. They have a nice tart yet sweet flavor profile.
If you know this recipe that I am trying to replicate, it is very important that the cookie be soft. A lot of low-carb cookies are crunchy and that is why I am using my lemon cake batter and making them into cookies. The end product is a soft cake-like cookie that is soft and the berry filling sits nicely in between.
I use a mixture of coconut flour and almond flour in my batter. I personally like a recipe that uses both of the flours and by adding xanthan gum, it gives the batter a great texture. You could alternatively use just one of the two, but you’d have to do trial in error as I have not tried just baking with one flour.
Coconut flour is a difficult flour to bake entirely with, so if you are siding on one of them, I would go with almond flour until you have a nut allergy. If you have a nut allergy, I would just google how to substitute almond flour for coconut flour and see what some professionals are saying.
Recipe: Low-carb Raspberry Tart Cookies
- 1/2 cup coconut oil, butter or ghee
- 3/4 cup swerve, confectioner or granulated
- 3 eggs
- 1 tbsp lemon concentrate
- 1 & 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp vanilla
- 1 cup unsweetened almond milk
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 6 oz raspberries, fresh
- 1/2 cup water
- 1 tablespoon gelatin
- 3 tbsp swerve confectioners (1 extra tbsp if you want it super sweet)
- 1/2 cup shredded coconut, unsweetened
- Heat oven to 350 degrees F.
- In a large bowl or a stand mixer, add all cake ingredients and blend on medium spend until all ingredients are mixed and a thick batter forms, no need to overwork the batter
- Transfer batter to an icing piping bag and pipe 60 toonie sized circles (28 mm) onto two baking dishes, these will not run or expand, so you can place the cookies fairly close side by side
- Bake for 20 minutes, or until lightly browned around the edges – remove from oven and let cool to room temperature
- While cookies are baking, in a medium saucepan add raspberries and water, add to burner on medium-heat, bring to a boil and reduce heat to a simmer and let sit on burner for an additional 10 minutes, remove from heat, mash raspberries with a fork or with a whisk until a consistent mixture is formed, add in gelatin and swerve, stir and set in fridge until cookies are cooled to room temperature.
- Remove from fridge and stir in the shredded coconut
- Take a cookie, turn it upside down on the flat edge and top with a tsp of the raspberry filling, place another cookie, flat edge on top of the filling and press gently to close. Continue this step until 30 cookie sandwiches are made
- Store the Low-carb Raspberry Tart Cookies in an air-tight container in fridge or freezer
Nutritional Information: Calories: 119 | Fat: 12 grams | Carbs: 9 grams | Fiber 2 grams | Sugar Alcohols: 6 grams | Protein: 2 grams | Net Carbs: 1 gram