KETO THUMBPRINT COOKIES

By Carine

3.8g

KETO

GLUTEN-FREE

INGREDIENTS

1/4 cup Soft butter

3 tablespoons Cream cheese

1 3/4 cup Almond flour

1/3 cup Erythritol

1/4 teaspoon Sea salt

 1 large egg

12 teaspoons Keto raspberry jam recipe

1/2 teaspoon Vanilla extract

Combine Dry Ingredients

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

1

Add other ingredients

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

2

Transfer

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.

3

Forming Dough Balls

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.

4

Adding Jam & Baking

Add the sugar-free jam of your choice to fill about 3/4 of the thumbprint. Bake for 15-18 minutes or until the cookies are golden brown.

5

Cooling the Cookies

Cool on the cookie sheet for 10 minutes, then transfer to a cooling tack 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.

6

Enjoy!

7

Net Carbs: 3.8 grams Fat: 8.3 grams Protein: 2.9 grams 1 Serving = 1 Cookie - 18 cookies per batch

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