Keto Thumbprint Cookies
These keto thumbprint cookies are easy gluten-free cream cheese cookies with a fruity sugar free raspberry jam filling. Crispy on the outside and chewy inside!
Prep Time10 minutes mins
Cook Time15 minutes mins
optional cooling time20 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: British
Servings: 20 cookies
Calories: 77kcal
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.
0.9g net carbs per cookie. Makes 20 cookies.
The cookies are very soft straight out of the oven. Let them cool completely before touching. They firm up as they cool.
Use any sugar free jam in this recipe - home-made or store bought. For a super-quick version, simply mash a handful of fresh raspberries with a sprinkle of chia seeds or xanthan gum.
The cookie dough can be prepped up to 2 days in advance. Wrap in cling film and store in the fridge.
Store the baked cookies in an airtight container for up to 1 week or freeze for up to 3 months.
Serving: 15g | Calories: 77kcal | Total Carbohydrates: 1.8g | Protein: 2.2g | Fat: 7.3g | Fiber: 0.9g | Sugar: 0.6g