LOW-CARB KETO CHRISTMAS THUMBPRINT COOKIES

 These low-carb keto thumbprint cookies are delicious almond flour shortbread cookies filled with sugar-free raspberry chia seed jam.

These are the most beautiful gluten-free keto Christmas thumbprint cookies with only 3.8 grams of net carbs per serving, so you can indulge with no guilt!

INGREDIENTS

  • ¼ cup Unsalted Butter
  • 3 tablespoons Cream cheese
  • ⅓ cup Erythritol
  • 1 ¾ cup Almond flour packed
  • ¼ teaspoon Sea salt
  • 1 large egg
  • ½ teaspoon Vanilla Extract
  • 12 teaspoons Keto raspberry jam recipe (about 1 teaspoon per cookie)
LOW-CARB KETO CHRISTMAS THUMBPRINT COOKIES


INSTRUCTIONS

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

STORAGE

  • Store in the fridge for up to 5 days in a sealed box.
  • Can be frozen in a sealed bag and thaw at room temperature 3 hours before serving.
  • Sweetener: don't use xylitol in this recipe. The cookies would be too soft.
  • Egg: I didn't try an egg replacement for this recipe, but a flax egg should work, providing a different texture and color.

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