Keto Thumbprint Cookies

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 also known as jam thumbprint cookies are a must during the Christmas season 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.

this recipe

The holiday season just makes me want to have cookies all day and every day. However, as a diabetic, it's not really a smart thing to do because most cookies contain way too much sugar.

So I've learned to make sugar free, low carb keto cookies that taste like the real thing. You might also like these Low Carb Almond Flour Shortbread Cookies.

👨🏻‍🍳 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 it in the fridge for half hour.

• STEP 4: After 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 kneading 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 the 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 them into each ball. Just deep enough to make an imprint to fill it with about a ½ teaspoon of 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 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 keto thumbprint 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

💭 Frequently asked questions