A cookie usually enjoyed during the holidays, these Keto Thumbprint Cookies are made with almond flour and a sugar free raspberry jam and contain only 1 gram of net carbs per cookie.
Low carb thumbprint cookies are a must during Christmas season and I usually make 2 batches because I like to serve some when I have family visiting but I also like to save some for myself.
The holiday season just makes me want to have cookies around. However, as a diabetic it's not really a smart thing to do because those cookies would be tempting me all day. So I've learned to make sugar free, low carb keto cookies that taste like the real thing. Checkout my Low Carb Almond Flour Shortbread Cookies.
📺 Watch how to make these cookies
I made this cookie 3 times in this video, watch up to the 17 minutes where I make the final version which is the same in this recipe post.
🥘 Main ingredients
Almond flour and coconut flour were used in this recipe to make it more stable without falling flat. Made with a low carb raspberry jam.
- Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Coconut Flour: a mild and sweet flavour that is quite distinct, used to support the structure of the cookie.
- Raspberry Jam: a keto friendly jam containing only naturally occurring sugars from real fruit
- Cream cheese: for that mild sweet taste and pleasant tang
- Butter: supporting the flaky and tenderness to these keto christmas cookies
- Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
👨🏻🍳 Steps by step instructions
How to make Keto Thumbprint Cookies
STEP 1: Preheat the oven to 350°F. First mix the dry ingredients (except erythritol) in a mixing bowl which includes the almond flour, coconut flour, baking powder and salt.
STEP 2: In another bowl cream together the butter, cream cheese, egg and erythritol with a hand mixer or do this by hand with a rubber spatula. Once it's mixed add the vanilla and use a rubber spatula to smooth it out. Continue to mix until it gets to a cookie dough batter consistency.
STEP 3: You then want to use your hands to knead the dough until you are able to shape it into a ball. It may feel crumbly but as you knead into the dough it will come together. At this point you want to wrap the dough ball in plastic wrap and store in the fridge for a half hour.
- STEP 4: After the half hour, remove the dough from the fridge, unwrap it and place it back in the large bowl. This is where you want to work quickly as you don't want the dough to get too warm. You may want to give it a little knead just to get it to soften up a little. Using a cookie scoop, scoop out the dough into 1 inch balls. If the dough is crumbly push the dough into the scoop to shape the ball. (see video at 22 minutes to see how I did this). Place the cookie dough balls onto a parchment lined baking sheet.
Once all the cookie dough balls are on the baking sheet, use your thumb to imprint into each ball. Just deep enough to make an imprint to fill it with about a ½ teaspoon of the raspberry jam. Bake in the oven at 350°F for 10-12 minutes. Edges of cookies should be a little golden.
STEP 5: Remove from oven and allow to cool completely on the baking sheet.
♨️ Recipe tips and variations
These raspberry jam thumbprint cookies are made with a touch of sweetener due to the added jam on top. However you can add more sweetener to the cookie dough itself if you prefer a sweeter cookie.
Top Tip: the sugar free jam will discolor after baking and even more so after a couple of days. Brighten them up with a thin layer of additional jam on top before serving.
Tip: Don't forget to place the cookie dough in the fridge for a half hour before making the cookies. This will help keep them cool and less likely to fall flat when baking.
- Storage: keep them at room temperature in an airtight container for up to 2 weeks.
- Freeze: freeze in an airtight container for up to 2 months.
There are several variations of this cookie made with different types of jams and preserves. You can also add finely crushed nuts to the cookie dough batter. Here are a few variations.
- Jam - there are plenty of sugar free jams on the market so feel free to use any berry jam as long as it's sugar free or low sugar.
- Nuts - add some crushed walnuts to the cookie dough batter for a more nutty taste and texture.
- Caramel - skip the jam and use my Low Carb Caramel recipe instead to fill the thumbprints.
These cookies are gluten free
👨🏻🍳 Other keto cookie recipes you might enjoy
💭 Frequently asked questions
I would not suggest this but it is an option if you forget to fill them before placing them in the oven. As long as you baked the with the indent.
Cookies often spread because the fat (butter) in the cookie melts too quickly. It's important to place the dough in the fridge for half hour before shaping the cookies. You may also want to place the shaped cookies in the fridge for another half hour before baking.
These cookies are made without sugar and only contain natural sugars from the jam. Each cookie contains roughly 1 gram of net carbs per cookie and therefore should be safe for diabetics and people who eat low carb and keto. However, all foods affect people differently and you should monitor your blood sugars to see how these cookies affect you.
🍽 Main dish recipes you might enjoy
Keto Thumbprint Cookies
Ingredients
- ½ cup coconut flour
- 1 ¾ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup softened butter
- 2 tablespoon cream cheese
- ⅓ cup erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sugar free raspberry jam
Instructions
- Preheat the oven to 350°F.
- Mix the dry ingredients (except erythritol) in a mixing bowl with a whisk until well combined.
- In another large bowl cream together the butter, cream cheese and erythritol with a hand mixer and then add the egg and vanilla. Continue to mix until well combined and fluffy, about 1 minutes.
- Using your hands knead the dough until you are able to shape it into a ball. Wrap the dough ball in plastic wrap and store in the fridge for a half hour.
- After the half hour, remove the dough from the fridge, unwrap it and place it back in the large bowl. Using a cookie scoop, scoop out the dough into 1 inch balls onto a parchment lined baking sheet.
- Use your thumb to imprint into each ball and fill with jam.
- Bake in the oven at 350°F for 10-12 minutes. Edges of cookies should be a little golden.
- Remove from oven and allow to cool completely on the baking sheet.
Notes
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
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