These keto thumbprint cookies are buttery and filled with a sugar-free raspberry jam. Enjoy almond flour shortbread cookies that are perfect for holidays or just any occasion.
Who can resist perfectly rich keto shortbread cookies loaded with a sugar-free jam in the middle?
It’s a crowd-pleasing gluten-free dessert, perfect for Christmas, and it adds such a festive touch to your holiday table.
If you’re like me and love baking tons around the Holidays, I’m sure you’ll find your favorite keto cookie recipes here.
What are Thumbprint Cookies?
Thumbprint cookies get their name from the traditional practice of making a hole in the center of each cookie for the filling. Of course, you may also form that little hole in each cookie with a rounded half teaspoon, but it’s much more fun to use your thumb!
Thumbprint cookies are one of those classic Christmas treats that seem to show up at every holiday gathering. The original thumbprint cookie recipe has been around since the 1950s, and no wonder it’s become widely popular!
I believe it’s because they have a melt-in-your-mouth feel and incorporate so many of people’s favorite things: buttery cookies, almonds, and jam. Is there any way to make something more delicious than that?
Are Thumbprint Cookies Keto?
Unfortunately, regular thumbprint cookies made with white flour, sugar, and jam are not keto-friendly since they are loaded with carbs.
However, we switched up some ingredients to create completely keto almond flour thumbprint cookies with only 3g net carbs per serving.
Since my version of these cookies is made with almond flour and keto sweetener, they are perfect for enjoying even if you follow a keto diet.
Ingredients For Keto Thumbprint Cookies
You’ll need the following ingredients to make these delicious keto cookies; you will see that they are super easy to find.
- Coconut Oil – you can replace it with butter. It’s important that all the ingredients are at room temperature to mix and make a smooth batter easily. Don’t use melted coconut oil, just soft enough to scoop it easily from the jar.
- Cream cheese – Full-fat cream cheese is what I used since it helps with that creamy texture of the cookies.
- Sweetener – My very favorite keto-friendly sweetener is erythritol. It has no effect on your blood sugar, is quite safe, and has no funky aftertaste.
- Almond Flour – use superfine blanched almond flour.
- Egg – acts as a binder.
- Vanilla Extract – Choose the highest quality vanilla you can get to guarantee that the flavors don’t decrease while baking.
- Raspberry Jam – I used my Raspberry Chia Seed Jam recipe, but you can buy a sugar-free jam from the store.
How To Make Keto Thumbprint Cookies
It’s incredibly easy to make a batch of these Keto Thumbprint Cookies if you follow just a couple of easy steps:
First things first, let’s set the stage for some amazing baking. Make sure all your ingredients are ready to go. This means softening that coconut oil or butter and letting the cream cheese sit out until it’s at room temperature. It makes mixing a breeze!
Combining the Wet Ingredients
- Grab a large bowl and toss in the softened coconut oil (or unsalted butter), egg, cream cheese, sweetener, and vanilla extract. This is the heart of your cookie!
- Whip these up with an electric mixer for about 2 minutes. You’re looking for a smooth, well-blended mixture. It’s like creating a tasty cloud!
Adding the Almond Flour and Baking Powder
- Time for the almond flour and baking powder to join the party. Add them gradually to avoid a flour storm in your kitchen.
- Keep mixing until you get a nice, sticky cookie dough. It’s going to be your canvas for those yummy cookies.
Pop the dough into the fridge for 20 minutes. This step is key! It makes the dough easier to handle and helps the cookies keep their shape. If you’re in a hurry, a quick 5-minute freeze does the trick too.
Shaping the Cookies
Once the dough is chilled, it’s time to get rolling! Scoop out the dough and roll it into 1.5-inch balls. Place them on your baking sheet, leaving some space between each for spreading.
Gently press your thumb into the center of each ball to make a cozy little nest for the jam.
Fill each cookie well with a little amount of raspberry jam. Be careful not to overfill.
Slide your cookies into the oven for 12-15 minutes. Keep an eye on them, as ovens can be a bit different. You’re aiming for a lovely golden brown edge – a sign they’re done to perfection.
Patience is key now. Let the cookies cool on the baking sheet for at least 10 minutes. They’re setting into their final delicious form.
Then, gently transfer them to a wire rack to cool completely. This is when they develop their perfect texture.
Tips For Making Almond Flour Thumbprint Cookies
- These cookies will be pretty soft straight out of the oven. I recommended letting them rest for 10 minutes before transferring them to a cooling rack.
- After you’ve made your dough, refrigerate it in the fridge for at least 30 minutes in the fridge. The dough is slightly sticky, and it would be almost impossible to roll the cookie balls using unchilled dough and warm hands.
- Refrigerate the cookies after shaping them if they look too soft.
- If you don’t have time to prepare your raspberry jam filling at home, and you can’t find any at the store, here is another great option: cook your favorite berries on low heat with some sweetener until the mixture becomes thick. To thicken the jam, even more, use a little xanthan gum.
- Fruit Jams: Besides raspberry jam, you can experiment with other sugar-free fruit jams like strawberry, blackberry, or apricot. Each brings its unique flavor profile.
- Chocolate Ganache: If you’re a chocolate lover, try filling the cookies with a keto-friendly chocolate ganache. Simply mix sugar-free chocolate with a bit of heavy cream.
- Lemon Curd: For a tangy twist, lemon curd can be a delightful filling. You can make a keto-friendly version with sweeteners like erythritol or stevia.
- Nut Butter: Fillings like almond butter or peanut butter (check for sugar-free versions) can add a nutty and rich taste to your cookies.
How To Store Keto Thumbprint Cookies
- Fridge – store these thumbprint cookies in the fridge for up to six days.
- You can also leave them on the table for about two days; they will dry out before that.
- If you want to freeze these cookies, just place them in an airtight container and freeze them for up to a month.
What Sweeteners Are Best For These Keto Christmas Cookies?
When it comes to baking these keto Christmas cookies, Erythritol really shines as the sweetener of choice. It’s fantastic because it contributes to creating that irresistible, chewy texture we all love in a cookie. Plus, a big bonus is its minimal aftertaste – you might not even notice it’s there!
I personally found the cookies a tad too sweet when using erythritol, but that’s just me. My family, on the other hand, thought they were just right – a hit across the board!
But here’s the beauty of baking – it’s all about making it your own. Feel free to swap in your preferred 1:1 granular sugar replacement. Whether it’s stevia, monk fruit, or any other keto-friendly sweetener, the key is to find what works best for your taste buds. After all, each sweetener has its unique profile and can slightly alter the flavor and texture of your cookies. Experiment a bit and see what tickles your fancy!
Looking for More Keto Cookies Recipes? Try these:
- The Best Keto Snickerdoodle Cookies – 2g Net Carbs
- Keto Snowball Cookies – 1g Net Carb
- Keto Crinkle Cookies – Low Carb Christmas Cookies
- The Best Keto Chocolate Chip Cookies – Only 2g carbs
Keto Thumbprint Cookies
- In a large mixing bowl, combine the softened coconut oil (or unsalted butter), egg, cream cheese, sweetener, and vanilla extract. Mix using an electric mixer until well incorporated for about 2 minutes.
- Gradually add the almond flour and baking powder into the wet mixture. Continue mixing until a sticky cookie dough is formed. Chill for about 20 minutes or freeze for 5 minutes.
- Meanwhile, preheat the oven to 325°F/ 160°C and line a baking sheet with parchment paper. Set aside.
- Form the cookie dough into 1.5 inch balls and place onto the cookie sheet.
- Use your thumb to press in the center of the cookie dough ball and make an indentation into each cookie.
- Spoon about 1 tsp of sugar-free jam into each indentation.
- Bake for 12-15 minutes or until the cookies are set and golden brown on the edges.
- Remove from the oven and allow to cool for at least 10 minutes, then transfer to a wire rack to cool completely.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.