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!
Servings: 20 cookies
Calories: 77kcal
Ingredients
- 1 ½ cup almond flour 150g
- ¼ cup full fat cream cheese 2oz / 55g
- ¼ cup unsalted butter 2oz / 55g room temperature
- 5 tablespoon granulated erythritol 50 grams
- ½ teaspoon vanilla extract
- 1 egg medium ***
- ¼ cup sugar free raspberry jam 60g, or any other sugar free jam
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.
Video
Notes
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.
Nutrition
Serving: 15g | Calories: 77kcal | Total Carbohydrates: 1.8g | Protein: 2.2g | Fat: 7.3g | Fiber: 0.9g | Sugar: 0.6g