Keto Thumbprint Cookies
Buttery almond flour cookies filled with sugar-free jam for a low-carb treat.
Servings: 20 servings
Ingredients
- 1 1/2 cup almond flour 150 g
- 1/4 cup full-fat cream cheese 2 oz / 55 g, softened
- 1/4 cup unsalted butter 2 oz / 55 g, room temperature
- 5 tablespoon granulated erythritol 50 g
- 1/2 teaspoon vanilla extract
- 1 egg egg medium
- 1/4 cup sugar-free raspberry jam 60 g, or any other sugar-free jam
Instructions
- Preheat the oven to 180°C (350°F) or 160°C (320°F) fan and line a baking sheet with parchment paper.
- In a food processor, combine the cream cheese, softened butter, vanilla extract, and erythritol; process until smooth. Alternatively, beat together in a mixing bowl with a hand mixer until smooth.
- Add the egg and mix until incorporated, then add the almond flour and blend until a smooth, cohesive dough forms.
- If the dough is too soft to handle, form it into a ball, wrap in plastic wrap, and chill in the refrigerator for 20 minutes or in the freezer for 10 minutes.
- Portion the dough into small balls of about 15 g each and place them on the prepared baking sheet, leaving space between cookies.
- Use your thumb or the back of a small spoon to press a shallow indentation into the center of each ball, then fill each indentation with a small amount of sugar-free jam.
- Bake for 15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool completely on the baking sheet before handling.
Equipment
- food processor or hand mixer
- mixing bowl (if using hand mixer)
- Measuring cups and spoons
- digital scale (optional)
- Baking Sheet
- Parchment Paper
- Plastic Wrap
- spoon or piping bag (for jam)
Notes
- Nutrition: 0.9 g net carbs per cookie.
- Cookies are very soft when hot; let them cool completely to firm up.
- Any sugar-free jam works, or mash fresh raspberries with chia or xanthan for a quick filling.
- Dough can be prepared up to 2 days ahead and refrigerated wrapped in plastic.
- Do not handle cookies until fully cooled.