KETO THUMBPRINT COOKIES
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.
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.
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.
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.
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.
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.
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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