KETO THUMBPRINT COOKIES

EASY

INGREDIENTS

– ¼ cup Butter – 3 tbsp Cream Cheese – ⅓ cup Erythritol – 1 ¾ cup Almond Flour  – ¼ tsp Sea Salt – 1 large Egg – ½ tsp Vanilla Extract – 12 tsp Keto Raspberry Jam

Combine Ingredients

1

In a food processor with the S blade attachment, add the soft butter, cream cheese, and erythritol. Process on medium/high speed until combined.

Combine Ingredients

2

Add almond flour, salt egg, and vanilla extract. Process again on medium/high speed until creamy and a sticky, fluffy cookie dough form.

Transfer

3

Transfer the cookie dough onto a piece of plastic wrap, wrap the dough, and chill for 30 minutes in the fridge.

Form Cookie Dough Balls

4

Remove the dough from the fridge and, using a tablespoon, form cookie dough balls.

Place on Cookie Sheets

5

Place each ball onto the prepared cookie sheet.  Make sure to leave some space between each.

Make your Thumbprint

6

Place your thumb in the center of the Keto Thumbprint Cookie dough ball and press it to form a thumbprint.

Add Low-Carb Jam 

7

Add the sugar-free jam of your choice to fill about 3/4 of the Keto Thumbprint Cookies.

Bake the Keto Cookies

8

Bake the Keto Thumbprint Cookies for 15-18 minutes or until the cookies are golden brown.

Cooldown

9

Cool the Keto Thumbprint Cookies on the cookie sheet for 10 minutes, then transfer to a cooling rack to completely cool to room temperature.

NET CARBS FAT PROTEIN

3.8 grams

8.3 grams

2.9 grams

SERVINGS

TIME

Serving: 1 Cookie Makes: 18 Cookies

Prep: 10 Minutes Cook: 20 Minutes

KETO THUMBPRINT COOKIES

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