Keto Thumbprint Cookies
Just like the traditional thumbprint cookies but without all the sugar and carbs. Made with almond flour and sugar free raspberry jam. Nobody will know they are keto.
Prep Time10 minutes mins
Cook Time10 minutes mins
Fridge time before baking30 minutes mins
Total Time50 minutes mins
Course: Dessert, Snack
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 21 cookies
Calories: 54kcal
Cost: $5
Preheat the oven to 350°F.
Mix the dry ingredients (except sweetener) in a mixing bowl with a whisk until well combined.
In another large bowl cream together the butter, cream cheese and sweetener 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. (Refer to the detailed video instructions below if further clarification is needed)
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.
Calories: 54kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Fiber: 1g | Sugar: 0g