Keto Thumbprint Cookies
User Reviews
5
Keto Thumbprint Cookies
Description
These cookies use almond flour combined with full-fat cream cheese, softened butter, and erythritol for sweetness. Vanilla extract adds aroma, while the egg binds the dough into a smooth consistency. Chilling the dough before shaping as thumbprints prevents spreading. Once indented, each cookie is filled with sugar-free jam and baked at 180°C/350°F until lightly browned. Cooling firms their soft texture.
The cookies provide about 9 grams net carbs each and are suitable for ketogenic diets. They are delicate when warm but set after cooling. Using home-made or store-bought sugar-free jam helps maintain low sugar content.
For storage, dough can be prepared up to two days ahead and cookies kept in an airtight container for a week or frozen up to three months. Fresh raspberries mixed with chia seeds offer a quick jam alternative.
Ingredients
- 1 ½ cup almond flour 150g
- ¼ cup cream cheese 2oz / 55g, full fat
- ¼ cup butter 2oz / 55g room temperature, unsalted
- 5 tablespoon erythritol 50 grams, granulated
- ½ teaspoon vanilla extract
- 1 egg medium ***
- ¼ cup raspberry jam 60g, or any other sugar free jam, sugar free
Instructions
- Preheat oven to 180 Celsius / 350 Fahrenheit electric or 160C / 320F fan assisted.
- Mix the cream cheese, softened butter, vanilla extract and erythritol in a food processor or with a hand blender until smooth.
- Add the egg and mix, then add the almond flour and blend until a smooth dough.
- If the dough feels too soft to handle, form a dough ball, wrap it in clingfilm and cool in the fridge for 20 minutes (or in the freezer for 10).
- Form small balls (15 grams) in your hands and place on a baking sheet lined with parchment paper.
- Press your thumb into the middle of each ball to form an indentation. Fill each indentation with sugar free raspberry jam.
- Bake for 15 minutes or until lightly browned.
Notes
- The cookies contain approximately 9g net carbs each and yield about 20 cookies.
- Allow cookies to cool completely before handling to firm up their soft texture.
- Use any sugar-free jam, homemade or store-bought, for the filling.
- For a quick jam substitute, mash fresh raspberries with chia seeds or xanthan gum.
- Dough can be prepared in advance and refrigerated for up to 2 days before baking.
- Baked cookies keep well in an airtight container for up to 1 week or can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 15g | |
| Calories | 77kcal | 4% |
| Total Carbohydrates | 1.8g | 1% |
| Protein | 2.2g | 4% |
| Fat | 7.3g | 11% |
| Fiber | 0.9g | 4% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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