Servings: 24 Cookies
Keto Raspberry Thumbprint Cookies
These easy Keto Raspberry Thumbprint cookies are an easy, delicious sugar-free cookie recipe perfect for Christmas! Blasted with berry flavor and rich, buttery, and delicious!
Ingredients
- 2 ½ cups finely ground almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 12 Tbsp coconut oil or unsalted butter melted*
- 3 Tbsp sugar-free granulated sweetener**
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- Sugar-free raspberry jam***
Optional Drizzle:
- 1 cup sugar-free powdered sugar****
- 1 to 2 Tbsp water as needed
Instructions
- Add all of the ingredients to a stand mixer (or use a mixing bowl and electric hand mixer) and beat until combined and a thick dough forms. Note: if the dough appears dry or crumbly and doesn’t easily come together, add more melted coconut oil or butter until a dough forms easily (do this 1 to 2 tablespoons at a time).
- Refrigerate the dough for at least 1 hour.
- When you're ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll a small ball of cookie dough in your palms, and gently press the center with your thumb. Place on a cookie sheet and repeat for the remaining dough, placing them at least 2 inches apart.
- Fill the cookies with 1/2 teaspoon of sugar-free raspberry jam (or preserves of choice) each.
- Bake in the oven for 8 to 12 minutes, or until cookies are golden-brown around the edges. Allow the cookies to cool completely before touching them, as they will crumble if moved when they're still warm.
- While the cookies are baking, you can whip up the glaze. Stir the sugar-free confectioners sweetener and water together in a bowl or measuring cup until it’s well-combined and reaches your desired thickness.
- Once the cookies are out of the oven and have cooled, you can fill them with additional raspberry preserves (I do this) and drizzle the optional glaze over the cookies.
- Serve and enjoy!
Notes
*If the dough is very crumbly, continue adding melted coconut oil (or melted butter) one tablespoon at a time, beating well in between, until a thick dough forms.
**Replace the sugar-free granulated sweetener with brown sugar, maple sugar or coconut sugar.
***You’ll need ½ teaspoon of jam per cookie, so for 24 cookies, that equates to 3 tablespoons. Prefer a different jam or preserves? Feel free to replace the raspberry jam with any jam or preserves you like. If you aren’t sugar-free, use a non sugar-free jam.
****Use regular powdered sugar if you aren’t making these cookies sugar-free
Nutrition
Serving: 1of 24, Calories: 113kcal, Carbohydrates: 4g, Protein: 3g, Fat: 9g, Fiber: 1g, Sugar: 1g