Keto thumbprint cookies are easy gluten free cream cheese cookies with a fruity raspberry jam filling. They are ready in 25 minutes!
Why do I secretly prefer cookies over any other keto dessert?
Firstly, they are easy treats and quick to make. A lot less daunting than a cake. Also, they are portable, can be stored for a long time and look all pretty and petite.
And last but not least, they go so well with coffee!
This time, I wanted to make a fruity cookie. And since I had a jar or my sugar free raspberry jam in the fridge, I settled on keto thumbprint cookies.
It took just a few tweaks to turn the classic thumbprint cookie recipe into a low carb version. Almond flour - tick! Sweetener - tick!
Oh my, they turned out so well.
I ended up making several batches - one with jam, one with a cream cheese filling, one cinnamon "sugar" version and even one without a filling altogether.
Who would have thought that pressing your thumb into a little dough ball was so much fun?
🌟 Why You'll Love This Recipe
- The texture - Crunchy on the outside, soft and chewy inside.
- The flavor - The fruity raspberry filling pairs perfectly with the buttery vanilla crumb.
- Gluten-free - These are almond flour cookies, which means they don't contain any gluten.
- Keto friendly - Only 0.9 garms of net carbs
- Easy, quick recipe - 7 ingredients, 1 bowl, no special equipment needed
You only need 7 ingredients for this recipe:
- Almond flour - I used ground almonds, which is equivalent to regular almond flour in the US.
- Cream cheese - full fat
- Unsalted butter - should be room temperature
- Sweetener - I used a granulated erythritol monk fruit sweetener blend. The first time I used a white sugar alternative. The next time I chose a brown sugar alternative called Lakanto Gold, which gives the cookies a nice caramel flavor. This is the sweetener you see in the step by step images below. Both worked well.
- Vanilla extract
- Egg - size medium.
- Sugar-free raspberry jam - no cooking necessary! Or, use any other low carb jam.
Option to also add a pinch of salt to the dough. It's not necessary to use baking powder - but if you like an extra fluffy cookie, add ½ teaspoon.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Blend the cream cheese, softened butter, vanilla extract and sweetener until smooth.
I used a food processor, but a large bowl and an electric hand mixer work just as well.
Step 2: Add the egg and whisk. Then, add the almond flour and blend until a smooth dough forms.
Step 3: Form cookie dough balls (or use a cookie scoop). Place on a cookie sheet lined with parchment paper.
Press your thumb into the middle of each ball to form an indentation.
Step 4: Fill each indentation with sugar-free jam.
Step 5: Bake in the oven until golden.
Chill the dough. If the dough feels sticky and too soft to handle, form a ball and wrap it in clingfilm. Then cool it in the fridge for 20 minutes (or in the freezer for 10).
Patience. After baking, don't touch cookies until they have cooled down. Keto cookies are very fragile when hot. They firm up as they cool.
I recommend an erythritol based sweetener for cookies, because it makes them nice and crunchy on the outside. Pure erythritol works, or erythritol blends such as Swerve. Xylitol, Bocha Sweet and allulose make softer cookies.
No, you cannot replace it 1:1. I recommend making coconut flour cookies instead, and add the raspberry filling.
Yes, you can prepare the cookie dough up to 2 days in advance. Wrap in cling film and store in the fridge.
I have tried various fillings for keto thumbprint cookies:
Cinnamon Sugar: Mix melted butter, cinnamon and powdered sweetener.
Cheesecake: Stir together cream cheese, powdered sweetener and a few drops of vanilla extract. Add lemon zest or lemon juice for a lemon cheesecake version.
Chocolate: Put a few sugar free chocolate chips into each thumbprint hollow.
Nutella: Use my sugar free nutella!
Peanut butter: Mix it with a pinch of sea salt. Or, use almond butter.
No filling. This is a great pared-down version that ends up deliciously crunchy.
Store in an airtight container for up to 1 week.
Suitable for freezing. Freeze for up to 3 months.
For a "best of" low carb cookie compilation, get my Keto Cookies cookbook. More recipes like this:
Tried this recipe? Give it a star rating below!
Keto Thumbprint Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 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.
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