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.
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.
The cookies are VERY SOFT when they come out of the oven. Let them cool down completely and they will firm up.
You can use any sugar free jam in this recipe. For a super-quick version, you could even simply mash a handful of fresh raspberries with a sprinkle of chia seeds or xanthan gum.
I calculated the nutrition for 1 cookie. My batch made 20 in total. Depending on how big a treat you feel, I'd say 1-2 cookies should do the trick.