– 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
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.
Form Cookie Dough Balls
Remove the dough from the fridge and, using a tablespoon, form cookie dough balls.
Place on Cookie Sheets
Place each ball onto the prepared cookie sheet. Make sure to leave some space between each.
Make your Thumbprint
Place your thumb in the center of the Keto Thumbprint Cookie dough ball and press it to form a thumbprint.
Add Low-Carb Jam
Add the sugar-free jam of your choice to fill about 3/4 of the Keto Thumbprint Cookies.
Bake the Keto Cookies
Bake the Keto Thumbprint Cookies for 15-18 minutes or until the cookies are golden brown.
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
Serving: 1 Cookie Makes: 18 Cookies
Prep: 10 Minutes Cook: 20 Minutes