Raspberry thumbprint cookies are easy gluten free and low carb cookies with a fruity raspberry jam filling. They are perfect for low carb, Keto and sugar free diets.
Are you a cookie monster?
It’s easy to be one. In my opinion, cookies – and in my case, low carb cookies – are just irresistible. Firstly, they are easy to make. They’re a lot less daunting than a cake, for example. Secondly, they are portable and keep well. Then, they look all cute and petite. And last but not least, they go well with coffee!
I am a serial cookie baker. A couple of highlights I have shared recently include my low carb peanut butter cookies and these low carb coconut shortbread cookies.
This recipe for raspberry thumbprint cookies is a new arrival in the low carb cookies hall of fame.
Seriously, someone should roll out a red carpet!
I am always amazed at how you can achieve a new taste and texture by changing just a small detail in a recipe.
To make basic low carb cookies, you need nut flour, butter, egg and a natural sweetener such as stevia or erythritol. This time, I decided to add cream cheese for a “fresher” taste.
I made these thumbprint cookies in 3 different ways before I arrived at the PERFECT recipe.
I baked one batch with no filling at all. For the purists among you, this is a great pared-down version that ends up deliciously crunchy. Just be patient and wait until they have cooled down. Low carb cookies contain grain free flours such as almond and coconut flour and these tend to be crumbly when hot due to their lack of gluten.
Next, I decided to mix things up a bit and made my thumbprint cookies with two different fillings: a mix of melted butter, cinnamon and sweetener for one half of the batch and a cream cheese filling with cream cheese, cinnamon and sweetener for the other.
Also, both delicious!
For my next cookie batch, I dropped a dollop of easy no-cook sugar free raspberry jam into each thumbprint. This time they were PERFECT!
Baker’s Top Tip
If you don’t happen to have a jar with raspberry jam in the fridge, you could simply mash a handful of raspberries with a touch of sweetener and a sprinkle of chia of xanthan gum and use that instead.
Alternatively, any shop-bought sugar free jam would work. Just make sure it is sweetened with stevia or erythritol and NOT with concentrated grape juice – brands tend to conveniently label products as “sugar free” even though they still contain sugar from other sources. Always check the ingredients and the nutrition label! The sugars in a truly sugar free jam should only be derived from the fruit itself.
I really hope you’ll love these raspberry thumbprint cookies as much as we did.
As you can see in the picture where I’ve taken a bite, the outside of the cookie is browned and crunchy, but the inside below the raspberry filling remains soft and tastes a bit like marzipan. The tartness of the raspberries is the perfect counterpart for the subtle sweetness of the base.
And in case you wonder what I did with three batches of thumbprint cookies? A small selection went into a cookie tin for immediate consumption and the rest is in the freezer, ready for small moments of pleasure in the future 🙂
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Low Carb Raspberry Thumbprint Cookies
Ingredients
- 2 oz / 55g full fat cream cheese
- 2 oz / 55g unsalted butter softened
- 5 tbsp granulated erythritol
- 1/2 tsp vanilla extract
- 1 egg medium
- 1 1/2 cup / 150g almond flour
- 1 oz / 30g sugar free raspberry jam
Instructions
- Heat your oven to 180 Celsius / 356 Fahrenheit.
- 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.
- Add the almond flour and mix.
- If your dough feels too soft to handle, simply form a ball, wrap it in clingfilm and cool it in the fridge for 20 minutes (or in the freezer for 10).
- Form small balls in your hands and place on a baking sheet lined with baking 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.
Video
Notes
Nutrition
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J says
Hello,
I’m just curious to know if it would be okay to reduce the sugar content as I don’t have much sweet tooth. x
Katrin Nürnberger says
Of course, it’s not essential to the recipe 🙂
Larry Mayer says
Just made these this morning for Father’s Day. Yes, I’m the dad. But it’s more like I am taking after my mother. Anyway, They. ARE. Delicious! Mine came out a tad larger-two bite cookies-but quite satisfying. Have a collection of at least 10 of your recipes I’ve rebaked at least a dozen times each. Thank you for doing all the legwork to make our lives easier and yummier!
Debbie says
Forgive me if I missed this information, but how do you store these cookies? How long will theylast?
Katrin Nürnberger says
I kept them in a cookie jar on the counter. They were fine for several days – then they were gone. As I made 3 batches I froze the rest.
Jo says
Hi, instead of jam would peanut or almond butter work in the filling?
Katrin Nürnberger says
Sure, that’s a great idea!
Addie says
Hi, Katrin – I only buy large eggs; will that be a problem?
Katrin Nürnberger says
Hi Addie, I think it should be fine.
Toni says
Love them ,love them. They are amazing
Do you think I could add shredded coconut to the dough.
Katrin Nürnberger says
Yes, that should work well! You’d add a nice crunch.
Sue says
Hi Katrin. Loved these were cookies but I didn’t get a firm enough mixture to make balls…am I getting mixed up between almond flour and almond meal? I haven’t found almond flour in my local supermarket (New Zealand) . Could I use coconut flour instead? I’ve found a couple of recipes where I haven’t got the right consistency and wonder if it’s the almond flour/meal confusion 🙂
Katrin Nürnberger says
Hi Sue, I use what we call ground almonds here in the UK. It’s blanched almonds ground (so no skins). It’s not very finely ground. In the US they’d call it almond flour (from my research, they differentiate between almond flour and super-fine almond flour). Not sure if in New Zealand almond meal is essentially blanched ground almonds or whether it’s got the skins in it too and is therefore even coarser. However, I think the problem may be that your dough was not cold enough? Try cooling it in the fridge before shaping the cookies, once the butter firms up the dough is easy to work with.
Tina says
Hello Sue, I use super fine almond flour with 10% fat content for her cookie recipes. That gives firm cookies. I put them in the freezer and they are very juicy later. Or add a little bit of the super fine 10% fat content almond flour to get a firmer dough.