submitted by Sara on November 30, 2018
contains tree nutscontains almondscontains animal productscontains dairy productscontains eggscontains sugar substitutes


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For the dough
2  (ea. 0.04 oz) Vanilla, pod or bean
3⅙ cups Almond Flour, partially de-oiled
contains tree nutscontains almonds
⅝ cup 3½ tsp Xylitol, Birch Sugar, granulated
contains sugar substitutes
1 tsp Cream of Tartar, Weinstein baking powder, gluten-free leavening agent
1 tbsp Carob Flour, Locust Bean Gum
1  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
¾ cup 1 tsp Butter, unsalted
contains animal productscontains dairy products
For decorating
2 tbsp Lower-Carb Raspberry Jam / Jelly / Marmelade (no sugar added)
contains sugar substitutes
1⅜ tsp Xylitol, Birch Sugar, powdered
contains sugar substitutes
25.51 ozaltogether (view nutrition facts)


  1. Serving size:
    1.16 oz (calculated)
    Notes: 1 stacked cookie with a diameter of about 3 in (7.5 cm) and a height of about 1 in (2.5 cm)
  2. Temperature: 320 °F

    Preparing the dough

  1. Whisk the softened butter with the egg.
  2. Scrape out the vanilla pulp and add it to the mix.
  3. Mix the almond flour, granulated xylitol, baking powder and carob flour.
  4. Add to the butter and egg mix and knead with your hands to a dough.
  5. You will have to knead it a couple of minutes until the dough is not crumbly anymore.
  6. Wrap in cling film and rest in the fridge for 2 hours. You can also leave it in the fridge overnight.
  7. Baking the cookies

  8. Take a portion of the dough and roll it out. Keep the remaining dough in the fridge.
  9. If the dough breaks while rolling, knead it a bit to slightly warm and soften it. If the dough is too sticky, return it to the fridge or even the freezer for some minutes.
  10. Cut out stars in three different sizes. You can of course also pick a different shape.
  11. Transfer to a baking tray lined with parchment paper.
  12. Bake for about 10 minutes. The cookies are done when the edges begin to brown.
  13. Stacking the cookies

  14. Warm about 2 tablespoons of your favorite sugar-free jam. I like to use the microwave: 30 seconds at 600 Watts works for me.
  15. Stroke some jam on the back of a medium-sized cookie and put it on a large cookie. Then do the same with a small one, stacking it on the medium-sized one.
  16. Do the same with the remaining cookies.
  17. Dust with some powdered xylitol.
  18. Let dry for at least an hour, so that the jam dries and glues the stack of cookies together securely.

Nutrition Facts

  • Calorie count
    133 kcal
  • % of calories by macros
    Fat56.4 %75 kcal8.4 g
    Net Carbs3.8 %5 kcal1.3 g
    Sugar Alcohols13.5 %18 kcal7.4 g
    Dietary Fiber3.8 %5 kcal2.4 g
    Protein22.6 %30 kcal7.5 g
  • Approx. WW SmartPoints™
  • Cholesterol 25.6 mg
  • Sodium 4.3 mg
  • Fat 8.4 g
    • Saturated Fat 4.3 g
    • Trans Fat 0 g
  • Carbohydrates 11.1 g
    • Dietary Fiber 2.4 g
    • Total Sugars 1.2 g
    • Added Sugar 0 g
    • Sugar alcohols 7.4 g
  • Protein 7.5 g
  • Calcium 5.6 mg
  • Iron 0.1 mg
  • Magnesium 0.9 mg
  • Potassium 31.7 mg
  • Zinc 0 mg
  • Vitamin A (Retinol Equivalents) 58.4 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 0.3 mg
  • Folate 1.6 mcg
    • Folic Acid 0 mcg