Keto Thumbprint Cookies Recipe
Who doesn’t love a good dessert recipe? We’ve found the perfect one for you. These Keto Thumbprint Cookies are healthy, delicious, and super easy to make!
Thumbprint cookies are a classic Christmas treat, but they can be filled with all kinds of different flavors. This keto thumbprint cookie recipe will give you an indulgent way to enjoy your holiday treats while sticking to your lifestyle goals!
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When you’re looking for a keto cookie that’s different than the rest, these almond flour thumbprint cookies are the way to go. Plus they make great keto Christmas cookies, too!
Why We love these Thumbprint Cookies (and you will too!)
- Delicious and low carb
- Easy to make with simple ingredients
- A fun holiday treat for those on keto diets!
Are cookies made with almond flour better for you?
Almond flour provides more healthy nutrients than regular white flour, but that’s just the beginning. When eaten plain or baked into something delicious, almond flour is a great way to get vitamins and minerals into your diet!
How long do almond flour thumbprint cookies last?
When stored in an airtight container, sugar-free thumbprint cookies can be stored in the refrigerator for 7 – 10 days, they will get soft with time. If you’re looking for keto Christmas cookies ideas, be sure to add these almond flour thumbprint cookies to your list!
How do you freeze keto thumbprint cookies?
To freeze, let cool and store in freezer-safe containers with parchment paper between each layer, will keep for to 2 months.
Keto Thumbprint Cookies Recipe Ingredients
- 2 cups almond flour
- 1/4 cup keto maple syrup
- 1/4 coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup sugar free berries jam or homemade (see below)
- Pinch of salt
Keto Thumbprint Cookies Recipe Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl whisk wet ingredients (coconut oil, vanilla extract, and maple syrup).
- Add dry ingredients (almond flour, and salt), mix well until the mixture forms a soft dough consistency.
- Roll dough into 12 balls, place on a rimmed baking sheet, about 2 inches apart.
- Using your thumb or the back of ½ teaspoon measuring spoon, press in the center of each cookie to make space for the jam. Pinch together any large cracks around the sides of each cookie. Fill that space with ½ teaspoon of jam.
- Bake the cookies for 15 minutes or until they get brownish on the edges. Once done, the cookies will be soft, don’t remove them from the baking sheet until cool as they’ll get hardened.
- Keep them in a covered container in the refrigerator for 7 – 10 days, they will get soft with time. To freeze, let cool and store in freezer-safe containers with parchment paper between each layer, will keep for to 2 months.
Homemade Jam Options:
In case you’d like to add a homemade jam as part of the recipe, a very simple way to do it for the amount needed in this case is setting 1 cup of berries with 1 tablespoon of water and 1 tablespoon of keto sweetener of choice (optional) in a pot over the stove for 5 minutes, whisking the entire time.
Or you can make this delicious, homemade, and easy Keto Rhubarb Chia Seed Jam. It is SOOO GOOD!
Keto Thumbprint Cookies Recipe Nutrition
Serves 18 (1 cookie)
Calories 79, Total C 4.7, Fiber 0.7g, Net C 4g, Sugars 2g, Fat 2.4g, Protein 1.8g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this keto cookie recipe:
Keto Thumbprint Cookies Recipe
Ingredients
- 2 cups almond flour
- 1/4 cup keto maple syrup
- 1/4 coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup sugar free berries jam or homemade see below
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl whisk wet ingredients (coconut oil, vanilla extract, and maple syrup).
- Add dry ingredients (almond flour, and salt), mix well until the mixture forms a soft dough consistency.
- Roll dough into 12 balls, place on a rimmed baking sheet, about 2 inches apart.
- Using your thumb or the back of ½ teaspoon measuring spoon, press in the center of each cookie to make space for the jam. Pinch together any large cracks around the sides of each cookie. Fill that space with ½ teaspoon of jam.
- Bake the cookies for 15 minutes or until they get brownish on the edges. Once done, the cookies will be soft, don’t remove them from the baking sheet until cool as they’ll get hardened.
- Keep them in a covered container in the refrigerator for 7 – 10 days, they will get soft with time. To freeze, let cool and store in freezer-safe containers with parchment paper between each layer, will keep for to 2 months.
