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4.5 from 18 votes

Keto Raspberry Thumbprint Cookies

These easy Keto Raspberry Thumbprint cookies are an easy, delicious sugar-free cookie recipe perfect for Christmas! Blasted with berry flavor and rich, buttery, and delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
8 mins
Servings: 24 Cookies
Calories: 113 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 ½ cups finely ground almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 12 Tbsp coconut oil or unsalted butter melted*
  • 3 Tbsp sugar-free granulated sweetener**
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • Sugar-free raspberry jam***
Optional Drizzle:
  • 1 cup sugar-free powdered sugar****
  • 1 to 2 Tbsp water as needed

Instructions

    Cup of Yum
  1. Add all of the ingredients to a stand mixer (or use a mixing bowl and electric hand mixer) and beat until combined and a thick dough forms. Note: if the dough appears dry or crumbly and doesn’t easily come together, add more melted coconut oil or butter until a dough forms easily (do this 1 to 2 tablespoons at a time).
  2. Refrigerate the dough for at least 1 hour.
  3. When you're ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  4. Roll a small ball of cookie dough in your palms, and gently press the center with your thumb.  Place on a cookie sheet and repeat for the remaining dough, placing them at least 2 inches apart.
  5. Fill the cookies with 1/2 teaspoon of sugar-free raspberry jam (or preserves of choice) each.
  6. Bake in the oven for 8 to 12 minutes, or until cookies are  golden-brown around the edges. Allow the cookies to cool completely before touching them, as they will crumble if moved when they're still warm.
  7. While the cookies are baking, you can whip up the glaze. Stir the sugar-free confectioners sweetener and water together in a bowl or measuring cup until it’s well-combined and reaches your desired thickness.
  8. Once the cookies are out of the oven and have cooled, you can fill them with additional raspberry preserves (I do this) and drizzle the optional glaze over the cookies.
  9. Serve and enjoy!

Notes

  • *If the dough is very crumbly, continue adding melted coconut oil (or melted butter) one tablespoon at a time, beating well in between, until a thick dough forms.
  • **Replace the sugar-free granulated sweetener with brown sugar, maple sugar or coconut sugar.
  • ***You’ll need ½ teaspoon of jam per cookie, so for 24 cookies, that equates to 3 tablespoons. Prefer a different jam or preserves? Feel free to replace the raspberry jam with any jam or preserves you like. If you aren’t sugar-free, use a non sugar-free jam.
  • ****Use regular powdered sugar if you aren’t making these cookies sugar-free

Nutrition Information

Serving 1of 24 Calories 113kcal (6%) Carbohydrates 4g (1%) Protein 3g (6%) Fat 9g (14%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 24Cookies

Amount Per Serving

Calories 113

% Daily Value*

Serving 1of 24
Calories 113kcal 6%
Carbohydrates 4g 1%
Protein 3g 6%
Fat 9g 14%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.