The aroma of toasted peanut butter filling your kitchen, the satisfying crunch of a perfectly baked cookie, and that sweet-tart burst of raspberry jam sandwiched between two golden rounds — some food memories are simply irreplaceable. But what if I told you that you could recreate that childhood favorite without derailing your low-carb lifestyle?
What Makes This Recipe Special
- Perfect Texture Balance: The combination of almond flour and lupin flour creates that ideal tender-crispy texture that rivals traditional peanut butter cookies, while the crunchy peanut butter adds delightful textural interest in every bite.
- Foolproof Assembly Method: By scoring only half the cookies with the classic crosshatch pattern, you create perfect "top" and "bottom" halves that sandwich together beautifully without the jam squishing out.
- Make-Ahead Friendly: Store the unfilled cookies separately from the jam for up to a week in the refrigerator, or freeze for months — then assemble fresh whenever you need a quick treat.
- Superior Nutritional Profile: At just 2.8g net carbs per cookie with 6.1g total carbs and 2.8g fiber, these cookies fit seamlessly into your daily macros while providing healthy fats from nuts and natural peanut butter.
Ingredients
Dry Ingredients
- 170g (1½ cups) almond flour (finely ground for best texture)
- 56g (½ cup) lupin flour (adds protein and helps bind)
- 120g (1 cup) granulated sweetener (erythritol or monk fruit blend)
- 1 tsp gluten-free baking powder (ensures proper rise)
- 3g (½ tsp) salt, ground very fine (enhances all flavors)
Wet Ingredients
- 250g (1 cup) natural crunchy peanut butter (unsweetened, or smooth if preferred)
- 125g (½ cup) unsalted butter, room temperature (for richness and texture)
- 1 tsp maple extract (adds depth and warmth)
- 1 large egg, room temperature (for binding)
For Assembly
- 280g (9.9 oz) sugar-free raspberry jam (about 1½ tsp or 10g per sandwich cookie)
Detailed Instructions
Preparation Phase
- Step 1: Set up your sifting station by placing a fine-mesh sieve over a large mixing bowl. Add the almond flour, lupin flour, sweetener, baking powder, and salt to the sieve. Whisk everything through the sieve to aerate and remove any clumps — this step is crucial for achieving a smooth, tender cookie texture. If you notice larger granules remaining in the sieve, simply add them to the bowl. Whisk the sifted ingredients together until evenly combined and set aside.
- Step 2: In a separate bowl or the bowl of your stand mixer fitted with a paddle attachment, combine the peanut butter, room temperature butter, maple extract, and egg. Start mixing on low speed to prevent splattering, then increase to medium speed and beat until the mixture is smooth and well combined — about 2-3 minutes. The mixture should look creamy and unified.
- Step 3: Gradually add the sifted dry ingredients to the wet mixture. Beat on medium speed until you have a cohesive, well-combined dough with no dry flour streaks visible. The dough will feel quite soft at this stage — this is normal and expected.
Chilling and Shaping
- Step 4: Cover the bowl tightly with plastic wrap or a lid and refrigerate for exactly 1 hour. This chilling step firms up the fats, making the dough much easier to handle and shape. Don't skip this step — warm dough will be too sticky to work with properly.
- Step 5: Line a large baking sheet with parchment paper. Using a 1-tablespoon ice cream scoop, portion the chilled dough into balls weighing approximately 26g (0.9 oz) each. Divide each large ball in half to create 13g (0.5 oz) portions — these will become your individual cookies. Roll each portion between your palms to form smooth balls.
- Step 6: Arrange the dough balls on the prepared baking sheet, leaving about 2 inches between each ball to allow for spreading. Place a small square of parchment paper on top of each ball, then use the bottom of a flat glass or a ¼-cup measuring cup to gently flatten each ball into a 3-inch (7.6cm) round disc.
Creating the Signature Pattern
- Step 7: Here's the key technique: Using the tines of a fork, create the classic crosshatch pattern on only half of your flattened cookies by pressing the fork deeply into the surface, first in one direction, then perpendicular to create a grid pattern. These scored cookies will become your "tops." Leave the remaining cookies unscored — these will be your "bottoms" and will hold the jam better.
Baking
- Step 8: Preheat your oven to 350°F (177°C) and position the rack in the center. Bake the cookies for exactly 10 minutes for a slightly soft center, or 12 minutes for a crispier texture throughout. The edges should be lightly golden but not brown.
- Step 9: Remove from the oven and let the cookies rest on the baking sheet for 15 minutes — they'll be too fragile to move immediately. After resting, use a thin spatula to carefully transfer the cookies to a wire cooling rack. Allow them to cool completely to room temperature before assembling.
Assembly
- Step 10: Place approximately 1½ teaspoons (10g) of sugar-free raspberry jam in the center of each unscored cookie bottom. Top with a scored cookie, gently pressing the center to spread the jam just to the edges where you can see a thin rim of jam peeking out. The slight pressure helps create the perfect jam-to-cookie ratio in each bite.
Chef's Tips for Success
- Temperature matters: Ensure all ingredients are at room temperature before mixing, especially the butter and egg. Cold ingredients won't incorporate properly and can lead to a dense, uneven texture.
- Don't overmix the dough: Once you add the dry ingredients, mix just until combined. Overmixing develops the proteins in the flour and can result in tough cookies.
- Chill before shaping: That one-hour chilling period isn't optional — it's what allows you to handle the dough without it sticking to everything. If your kitchen is very warm, chill for an extra 15-30 minutes.
- Assembly timing is key: For best texture, assemble cookies just before serving or within a day of serving. The jam will gradually soften the cookies if stored assembled for too long.
- Storage strategy: Store unfilled cookies and jam separately in airtight containers in the refrigerator for up to one week, or freeze cookies for several months. This keeps the cookies crisp until you're ready to enjoy them.
Nutritional Benefits
Compared to traditional peanut butter sandwich cookies that can contain 15-20g carbs each, these keto-friendly versions deliver impressive nutritional value. Each sandwich cookie provides healthy monounsaturated fats from almonds and peanuts for heart health and sustained energy. The high fiber content (2.8g per cookie) supports digestive health and helps maintain stable blood sugar levels. Plant-based protein from the almond flour, lupin flour, and peanut butter creates satisfying cookies that keep you fuller longer. Essential minerals like magnesium and vitamin E from the nuts support overall wellness. Plus, the sugar-free jam means you can enjoy that classic flavor combination without the blood sugar spike of traditional versions.
Storage and Serving
Store assembled cookies in an airtight container in the refrigerator for up to 3 days for optimal texture, though they'll remain safe to eat for up to one week. For best results, store unassembled cookies and jam separately and assemble just before serving. These cookies are delicious served at room temperature or slightly chilled. If freezing, wrap individual cookies in plastic wrap before placing in freezer bags — they'll maintain quality for up to 3 months.
Final Thoughts
These peanut butter jam sandwich cookies represent everything I love about low-carb baking: they don't ask you to sacrifice flavor or texture for your health goals. Instead, they deliver on the promise of better ingredients creating better results. The combination of almond and lupin flour creates cookies that are every bit as satisfying as their high-carb counterparts, while the homemade sugar-free jam adds that perfect sweet-tart contrast that makes each bite memorable.
Whether you're following a ketogenic lifestyle, managing diabetes, or simply looking for a healthier way to enjoy classic flavors, these cookies prove that "diet food" doesn't have to taste like a compromise. They're sophisticated enough for dinner parties yet simple enough to become your new go-to comfort food.
The beauty of this recipe lies not just in its impressive nutritional profile, but in its reliability. Once you master the basic technique, you'll find yourself returning to these cookies again and again, maybe experimenting with different sugar-free jam flavors or adding a sprinkle of chopped nuts for extra crunch.
FAQ Section
Q: Can I substitute smooth peanut butter for crunchy?
A: Absolutely! While I prefer crunchy peanut butter for the added texture, smooth peanut butter works perfectly and will give you a more uniform cookie texture throughout.
Q: What if I can't find lupin flour?
A: You can substitute the lupin flour with an equal amount of additional almond flour, though the protein content will be slightly lower. Some bakers also use coconut flour (use only ¼ cup) or sunflower seed flour as alternatives.
Q: Why do my cookies spread too much during baking?
A: This usually happens when the dough isn't chilled long enough or your butter was too soft. Make sure to chill the dough for the full hour, and ensure your butter is at room temperature, not melted or overly soft.
Q: Can I make these cookies dairy-free?
A: Yes! Replace the butter with an equal amount of coconut oil (solid, not melted) or vegan butter substitute. The texture will be slightly different but still delicious.
Q: How do I know when the cookies are done?
A: Look for lightly golden edges — the centers may still appear slightly soft. Remember they'll continue cooking slightly on the hot pan during the 15-minute rest period.
Q: Can I use store-bought sugar-free jam?
A: Certainly! Choose a high-quality sugar-free jam with no added artificial flavors. Just be aware that the carb count may vary depending on the brand you choose.
Q: What's the best way to achieve uniform cookie thickness?
A: Using a consistent scoop size (1 tablespoon portions divided in half) and the same pressing tool (like a ¼-cup measuring cup) for all cookies ensures uniformity. The parchment paper square prevents sticking during pressing.
Q: My dough seems too dry/crumbly. What should I do?
A: This can happen if your almond flour is particularly dry or if ingredients weren't measured precisely. Add 1 tablespoon of softened butter or 1-2 teaspoons of heavy cream and mix until the dough holds together.
Glossary of Key Terms
- Almond Flour
- Finely ground blanched almonds that provide structure, healthy fats, and protein in low-carb baking. The fine grind is crucial for smooth cookie texture.
- Crosshatch Pattern
- The traditional crisscross design made with fork tines on peanut butter cookies, both decorative and functional for identifying cookie tops.
- Lupin Flour
- A high-protein, low-carb flour made from lupin beans that adds structure and helps bind ingredients while keeping carbs minimal.
- Macronutrient Ratio
- The proportion of fats, proteins, and carbs in a recipe, expressed as grams of fat to grams of combined protein and carbs. This recipe's 2.4:1 ratio is ideal for ketosis.
- Maple Extract
- A concentrated flavoring that adds warmth and depth to baked goods without the carbs of maple syrup.
- Net Carbs
- Total carbohydrates minus fiber and sugar alcohols — the carbs that actually impact blood sugar levels.
- Room Temperature
- Ingredients at about 68-70°F (20-21°C), which allows for proper incorporation and even mixing in baking.
- Score
- To make shallow cuts or marks in food, in this case creating the crosshatch pattern that's signature to peanut butter cookies.
- Sifting
- The process of passing dry ingredients through a fine mesh to remove lumps, aerate, and ensure even mixing.
- Sugar Alcohols
- Low-carb sweeteners like erythritol that provide sweetness with minimal impact on blood sugar levels.
- Wet-on-Dry Method
- A baking technique where wet ingredients are combined separately from dry ingredients, then gradually incorporated for optimal texture.
Share Your Success!
I'm absolutely thrilled every time someone tells me they've successfully made these cookies and loved them as much as I do! Have you tried making these peanut butter jam sandwich cookies yet? I'd love to hear about your experience — did you stick with raspberry jam or experiment with other sugar-free flavors? Maybe you discovered a clever variation or had a happy accident that turned out even better?
Your kitchen victories inspire me to keep creating and sharing recipes that make healthy eating feel like a celebration rather than a sacrifice. Don't forget to share your beautiful cookie photos and tag me on Pinterest — seeing your creations absolutely makes my day! Whether they turned out picture-perfect or you learned something valuable from the process, I want to hear all about it. After all, the best recipes are the ones that bring joy to real kitchens and real families, and that's exactly what I hope these cookies do for you.
Happy baking, and here's to finding that perfect balance between health and happiness, one delicious cookie at a time!