Keto Imperial Cookies

Imperial cookies go way back for me. I used to buy them at the St. Norbert Farmer’s Market from Just the Best Deli who was my neighbor vendor! They really were the best! Going low carb and keto meant giving up these kinds of treats for the most part and they were to become a rare treat. Once I figured out this keto cooking thing, it’s been my on my radar to figure these out and used my keto raspberry jam recipe! One note though, Imperial Cookies are traditionally round, but I got rid of all my cookie cutters because I figured I would not need them again. All I had on hand was a heart cookie cutter I found at the back of the drawer! You can also add a traditional “dot” of red (usually a glace cherry half) jam to the center if desired. You won’t be able to stack them in a container as the jam will be sticky.

Keto Imperial Cookies

Keto Imperial Cookies

Yield: 16 Filled Cookies
Prep Time: 45 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 4 hours

You won't be able to tell the difference between these and "regular" Imperial Cookies except these won't make your teeth hurt! They are so good and worth the bit of time it takes to assemble.


  • Cookies:
  • 2 cups (226g) almond flour
  • 1/4 tsp salt
  • 1 tsp xanthan gum
  • 1/2 cup (90g) Swerve icing sugar
  • 1/4 cup + 2 TBSP (85g) butter, cold and cubed
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • Glaze:
  • 1/4 cup (45g) Swerve icing sugar, sifted
  • 1/4 tsp almond extract
  • Water
  • Filling:
  • Keto Raspberry Jam



In a medium mixing bowl, whisk the almond flour, salt, xanthan gum, and sweetener together.

Pour the dry ingredients into your food processor and add the beaten egg, pulse to mix.

Add butter and vanilla and pulse again until the dough comes together in a ball and is not sticky. If it's sticky, add a bit more almond flour. Chill in the fridge for 30 minutes.

Lay a sheet of waxed paper or parchment down on your work surface (a few drops of water on the surface prior to laying down the waxed/parchment paper will hold it in place and stop it from sliding around).

Turn your dough out onto the paper and flatten with your hands and then continue to roll out the dough with a rolling pin. If you find your dough is sticking, lay another piece of waxed paper/parchment paper over top to roll out.

Roll out dough to 1/8" - 1/4" thick and cut out with the desired shape. You should find some cookies stick in the cutter and some stay on the paper. Either way, shake them out of the cutter gently into your hand and transfer to a parchment-lined baking sheet, leaving a bit of space around each cookie and they do spread ever so slightly.

Gather your scraps and re-roll out remaining dough until it's all used up. I always stick that last bit of dough on the baking sheet to bake up too!

If your dough has warmed up from being out of the fridge for some time, place your baking sheet back in the fridge for an hour prior to baking.

Place your oven rack in the center of your oven and preheat to 325F. Bake your cookies for 12 - 15 minutes until you notice they are barely starting to brown on the edges. Remove from the oven and let cool on the baking sheet. The cookies need to be completely cool prior to assembling. You can do this the next day too!


Prepare the glaze once you have filled your cookies as it does start to harden after about an hour so you don't want it sitting around.

Sift your icing sugar so that there are no lumps in it. They are hard to get out after the fact.

Add the almond extract and just enough water to make an almost runny glaze. If it's too thin it will all run off the cookies, if it's too thick, it will just be a lump on top. You can practice on a piece of waxed paper, scrape it back into your bowl and adjust until you have a consistency you're happy with.


I use anywhere from 1 tsp of jam to 1 TBSP depending on the size of the cookie. These in the photograph had 1 tsp as they are smaller in size. Spread your jam almost to the edge so that when you gently press another cookie on top, the jam spreads to the edge.

I dipped my cookies into the icing to just coat the top and then placed on a baking rack to dry. If you prefer a thin glaze, you can put your cookies onto a baking rack and pour the glaze over top and let the excess drip off. You may need a double recipe of glaze if you go this route.

Allow the glaze to dry on the cookies for several hours, check for dryness prior to stacking. We keep them just in an airtight container on the counter for a few days - they don't usually last longer because we eat them LOL


When I make these cookies I weigh my ingredients and the dough is always perfect and not sticky. Depending on how you measure with a cup, the weight of almond flour can vary greatly. I highly recommend purchasing a digital scale for best results.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 1137Total Fat: 12.1gSaturated Fat: 3.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 78mgCarbohydrates: 13gNet Carbohydrates: 2gFiber: 1.9gSugar: .8gSugar Alcohols: 9.8gProtein: 3.4g

This Nutrition Panel is provided as a courtesy and we try to be accurate, but feel free to make your own calculations. Research indicates that sugar alcohols do not affect blood glucose levels in many people, but does for some. As we are all bio-individual, the best way to know for certain is to test yourself


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe