These low carb kolacky are my version of the traditional Christmas cookie from Poland! They're made from sweetened fathead dough, and are sugar free and keto friendly!
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I'll admit that I didn't know what kolacky were until a reader requested them! So I did some research - and although many claim that they are of Polish origin, some say they are Czech or simply just Eastern European.
The jury is out on the spelling, too - as well as kolacky (pronounced kolotch-key) I also found references to kolach, kolache, and kolace! But they all amount to the same thing - a cream cheese-based cookie with jam or preserve, especially popular at Christmas-time.
I knew that I could amend my fathead dough recipe to make it a little more cream-cheesy, so I just needed to source some low carb jam. And I have two options for you, although I'm sure that there are many more. The first is Smucker's Sugar Free Peach Preserve. It's sweetened with Splenda which won't work for some of you, but it is easily sourced in places like Target or Walmart for under $3. My second suggestion is Good Good Sweet Raspberry Jam - it's keto friendly and sweetened with stevia.
Both products are very good, and I like the color contrast. Good Good also make an apricot version which would work well too!
How to Make Low Carb Kolacky
Start by making some sweetened fathead dough by melting shredded mozzarella and cream cheese together in the microwave. Stir in some fine almond flour and sweetener (I used classic Lakanto).
Next, add a beaten egg and knead the dough until smooth.
Roll the dough out between two large silicone mats. If the dough is too sticky, add a little extra almond flour. Cut the dough into 2" squares.
Spread a teaspoon of jam diagonally from corner to corner of each square.
Fold the two empty corners into the center and press together.
Carefully lift the cookie onto a baking sheet lined with a silicone mat, and continue with the rest of the dough, re-rolling as necessary. Bake in a preheated oven for 10-12 minutes or until the edges of the cookies start to turn brown. Remove from the oven, let rest for five minutes, then transfer to a wire cooling rack.
Either serve warm or let cool fully and store in an airtight container.
Although not as flaky as the traditional version, all the flavors are there - and they're surprisingly filling. And they don't taste cheesy at all!
📖 Recipe
Low Carb Kolacky
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- Make the dough by melting shredded mozzarella and cream cheese together in the microwave. Stir in some fine almond flour and sweetener. Next, add a beaten egg and knead the dough until smooth.
- Roll the dough out between two large silicone mats. If the dough is too sticky, add a little extra almond flour. Cut the dough into 2" squares.
- Place a teaspoon of jam diagonally from corner to corner of each square. Fold the two empty corners into the center and press together.
- Carefully lift the cookie onto a baking sheet lined with a silicone mat, and continue with the rest of the dough, re-rolling as necessary.
- Bake for 10-12 minutes or until the edges of the cookies start to turn brown. Remove from the oven, let rest for five minutes, then transfer to a wire cooling rack.
- Either serve warm or let cool fully and store in an airtight container.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
ChapelHillBetsy says
OMG, I wish I had seen this 2 weeks ago! Someone did a cooking demo for the original Czech version of Kolaches in our community clubhouse, and of course, being keto, I couldn't eat one. But I wondered if there was a way that it couldn't be made with the use of a fathead dough. Voila! I should have known you would have found a way. I can't wait to try this recipe and share it with the fella who made the Czech version. Thanks!
Sue says
You could also make a sweetened cream cheese filling to use on one side with the jelly on the other side.
Donna says
So I'm of Polish descent and make Kolaczki (not Czech Kolaches) every Christmas. My daughter can no longer have regular flour.
Tried your dough recipe. It was a bit sticky not as smooth, but when I added 1/2 cup of Tapioca starch that helped keep dough together. I also used Tapioca starch when rolling out.
Thanks for creating this recipe