Keto Thumbprint Cookies (Sugar-Free)
By Carine Claudepierre
Published on 12/11/2024 - Last updated on 03/25/2025
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These Keto Thumbprint Cookies are delicious almond flour shortbread cookies filled with sugar-free raspberry chia seed jam. These are the most beautiful gluten-free keto Christmas thumbprint cookies with only 3.8 grams of net carbs per serving, so you can indulge with no guilt!
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Keto Thumbprint Cookies
Ingredients
- ¼ cup Unsalted Butter
- 3 tablespoons Cream Cheese
- ⅓ cup Granulated Sweetener
- 1 ¾ cup Almond Flour packed
- ¼ teaspoon Sea Salt
- 1 large Egg
- ½ teaspoon Vanilla Extract
- 12 teaspoons Keto Raspberry Jam Recipe (about 1 teaspoon per cookie)
Instructions
- In a food processor with the S blade attachment, add the soft butter, cream cheese, and erythritol. Process on medium/high speed until combined.
- Add almond flour, salt egg, and vanilla extract. Process again on medium/high speed until creamy and a sticky, fluffy cookie dough form.
- Transfer the cookie dough onto a piece of plastic wrap, wrap the dough, and chill for 30 minutes in the fridge.
- Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper. Set aside.
- Remove the dough from the fridge and, using a tablespoon, form cookie dough balls.
- Place each ball onto the prepared cookie sheet. Place your thumb in the center of the cookie dough ball and press the dough to form a thumbprint.
- Add the sugar-free jam of your choice to fill about 3/4 of the thumbprint.
- Bake for 15-18 minutes at 325°F (160°C) until the cookies are golden brown.
- Let the cookies cool down on the cookie sheet for 10 minutes, then transfer them to a cooling rack to completely cool to room temperature.
- The color of the jam may fade off in the oven. You can fix that by adding a thin layer of keto jam on top of the baked cookie to pop out the red color.
Storage
- Store in the fridge for up to 5 days in a sealed box.
- Can be frozen in a sealed bag and thaw at room temperature 3 hours before serving.
Notes
Tools
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Nutrition
Ingredients and Substitutions
To make the cookie dough, you need a food processor, stand mixer, or an electric beater to create a smooth dough. The ingredients you need are:
- Almond Flour – You can also use almond meal, but the cookies’ texture will be a bit gritty and darker in color. Don’t replace almond flour with coconut flour. It won’t work. Both are very different keto flours, and they can’t be substituted with a 1:1 ratio.
- Soft Unsalted Butter – The recipe won’t work with coconut oil.
- Cream Cheese – Any type of cream cheese works.
- Erythritol – or any keto sugar substitute with a crystal texture like allulose. I don’t recommend using xylitol as it makes keto cookies very soft and fragile.
- Egg – I use a large, fresh, free-range egg.
- Vanilla Extract – for more flavor.
- Sugar-Free Jam or peanut butter to fill the thumbprint.
How To Make Keto Thumbprint Cookies
These raspberry thumbprint cookies are simple low-carb cream cheese keto cookies filled with a sugar-free keto jam.
First, beat the cream cheese, butter, and erythritol together until fluffy and well combined.
Then, add the egg, almond flour, sea salt, and vanilla extract and combine again until the batter is smooth, fluffy, and sticky.
Wrap the dough into plastic wrap and chill in the fridge while making my keto jam.
Form round cookie dough balls of the same size with a measuring scoop.
Form a thumbprint in the cookie dough balls and pour the jam into it.
Bake them for 15 minutes at 325°F (160°C).
Storage Instructions
These keto raspberry thumbprint cookies can be stored really well in the fridge in a sealed container for up to 5 days. You can also freeze these cookies in a Ziploc bag and thaw them on the countertop a few hours before serving.
More Christmas Cookie Recipes
These are the most delicious and beautiful Christmas cookies to add to your cookie platter. If you want to create an outstanding holiday cookie platter, add some of the keto cookie recipes below to the mix:
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I have just started to bake using almond flour and gave these cookies a try and we were pleasantly surprised — they were delish. They are quite soft so you either eat them in one bite or over a plate! Due to the nature of the almond flour, they are a bit grainy and not as smooth as shortbreads, but they are still delish. I topped them with store-bought sugar free raspberry jam. The recipe is very easy to follow and I love that you offer metric as well as US customary measurements as I always use metric when baking. I will definitely be making these again.
Thank you!!
I have not made these yet.
How long can they be stored and how do you recommend they are stored?
They softened with time as almond flour absorb moisture from the air. Place in a sealed, airtight box, in the fridge for up to 3-4 days or freeze up to 1 month
How about cooking these without the jam? Do you get a nice almond flour cheese cookie?
Interesting take, feel free to try!
I did, and as you probably guess, they are a fantastic cookie!
Flavor similar to a shortbread cookie.
Thank you so much for the great recipe!
This recipe looks so delicious. I was wondering what jam you used in the pictures? Do you have recipe for this exact one?
I have tried raspberry and strawberry keto jams but they never end up looking like this. They are not jelly like but more like cooked berries.
I would really appreciate if you could confirm the jam recipe you used 🙂
Thanks
I am using a store-bought sugar-free jelly/jam that is made here in New Zealand. It contains beef gelatin so it’s thicker than my chia seed jam recipe.
These are really yummy, texture, flavor and appearance is such a delight!
Hello Carine, can I use the Blueberry chia coulis that is in the lemon cake with blueberries recipe?
The coulis is very drippy so I am not sure it will firm up it the cookies like the jam
Thank you Beautiful enticements lol . May I use a erythritol/monk fruit extract blend please ?
Yes, blend are perfect for these cookies. Enjoy.
I can’t have erythitol, what could I use in place of it?
Allulose works well, I don’t recommend xylitol it keep cookies soft.
So what temp does these get baked at? You have 350 degrees in one place and 325 degrees elsewhere. Thank you
325 F as mentioned in the recipe card
Looks delicious and pretty for Christmas. Do they turn really soft at room temp? I’d like to make them for Christmas Eve but they would be sitting out for 2 to 3 hours at room temperature
Not at all they are crispy on the edge, soft in the center but they last days in an airtight container at room temperature
Hello, it really looks yummy, I’ll try to get the raspberry, but in case I can’t find them (where’s I live is very difficult to get them) can I use strawberry’s? Also maybe I miss it, how many cookies for recipe?
Thank you
Of course, strawberry works too
These were easy to make and I really liked them. I’m new to watching my carbs, and I’m glad I can find things to bake because I love baking.
Carine thank you for this recipe, I did it and I can’t stop eating, omg! I barely can wait to try the other recipes!
I am working on the recipe and noticed that it needs a food processor, I have a blender. Will the recipe work with the blender or is the food processor needed?
The batter is too thick for a blender, it will be very hard to remove from the narrow jug of a blender that’s why I prefer a food processor here.
Thank you so much for answering my question. I tried it with the blender and yes it was hard to remove but I got it done and they came out great. This will be a regular treat for my family.
Hi Carina
Thanks for the easy and healthy thumbs print cookies
I made it this morning and my hubby also loves it
Great recipe for the Christmas
Thanks and Merry Christmas
Thank you! Merry Christmas to you too. XOXO Carine