Keto thumbprint cookies are tender almond flour shortbread cookies with a center of sugar-free keto raspberry jam, perfect for the holidays or any occasion. These cookies offer a delightful combination of flavors and textures, with a buttery, vanilla-scented base, a hint of almond, and a sweet-tart raspberry filling. They are also gluten-free and relatively easy to make, making them a great option for those with dietary restrictions or busy schedules.
Why These Cookies Are a Great Choice
- Keto-Friendly: With only 3.2g net carbs per serving, these cookies fit seamlessly into a ketogenic diet.
- Gluten-Free: Made with almond flour, they are suitable for those with gluten sensitivities or celiac disease.
- Delicious Flavor: The combination of almond flour, vanilla, and raspberry jam creates a truly satisfying taste.
- Festive and Elegant: The vibrant red raspberry center makes these cookies visually appealing for any holiday or special event.
- Easy to Make: The recipe is straightforward and requires minimal baking experience.
Ingredients You'll Need
For the Cookies:
- Almond flour: Always use finely ground almond flour for the best cookie consistency. Bob's Red Mill is a recommended brand. Measure correctly by spooning the flour into your measuring cup and leveling it off with a knife.
- Sweetener: Swerve or another erythritol-based sweetener is recommended for the best cookie consistency.
- Egg: Make sure the egg is at room temperature to prevent the butter from clumping.
- Butter: Unsalted butter is preferred, but salted can be used in a pinch (reduce added salt). Softened coconut oil can also be used for a dairy-free option.
- Vanilla extract: Pure vanilla extract is best, but imitation will work. Almond extract can also be substituted.
- Baking powder
- Salt
- Optional Nuts: Crushed pecans or macadamia nuts for coating.
For the Keto Raspberry Jam Filling:
- Raspberries: Fresh or frozen raspberries can be used.
- Sweetener: Use Allulose or BochaSweet
- Gelatin: Grass-fed gelatin like Great Lakes is recommended, but Knox gelatin can be used with adjustments.
- Water
Step-by-Step Instructions
Making the Keto Raspberry Jam
- Combine the berries and water in a medium saucepan over medium heat.
- Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes, until the berries are soft enough to mash with a wooden spoon.
- Stir in the sweetener and gelatin. If using Knox gelatin, bloom it first by sprinkling 1 teaspoon over 1/4 cup of water, letting it gel, and then adding it to the hot raspberry mixture. Whisk until dissolved.
- Let cool until thickened but not gelled, about 20 minutes. You want it thicker, so it doesn’t bleed into the cookies, but not so thick that it’s completely gelled.
Preparing the Almond Flour Thumbprint Cookies
- Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone liner.
- If using nuts, crush them in a food processor or place them in a plastic bag and use a rolling pin to break them up into medium to fine crumbs. Place crushed nuts in a bowl and set aside.
- In a medium bowl, whisk together the almond flour, baking powder, and salt. Add cinnamon and cloves for spiced cookies.
- In a large bowl, beat the softened butter (or coconut oil) with the sweetener until well combined and fluffy.
- Beat in the egg and vanilla extract (and almond extract, if using).
- Gradually beat in the almond flour mixture until the dough comes together.
- Form the dough into scant 1-inch balls (about 1 tablespoon each). A cookie scoop can help ensure even sizing.
- Roll each dough ball in the crushed nuts, if desired, and place them 2 inches apart on the prepared baking sheet.
- Press each ball down to about 1/2 inch high. Use your thumb or the back of a round teaspoon to make a well in the center of each cookie.
- Bake for 12 to 15 minutes, until the edges are just golden.
- Remove from the oven and let cool for a few minutes. Gently redefine the well in the center of each cookie, as they will have puffed up a bit during baking.
- Let cool completely on the pan. Dust lightly with powdered sweetener, if desired.
- Spoon about 1/2 teaspoon of the cooled raspberry jam filling into the well of each cookie.
- Let the cookies set for about 1 hour, until the filling is firm.
Tips and Considerations
- Room Temperature Ingredients: Using room temperature butter and eggs is crucial for a smooth dough and prevents the butter from clumping.
- Don't Overbake: Overbaking can result in dry cookies. Bake until the edges are just golden.
- Cooling Time: Allow the cookies to cool completely before handling, as they are fragile when warm.
- Jam Consistency: Ensure the jam filling is thick enough to prevent it from spreading into the cookie. If it's too thin, simmer it for a few more minutes to thicken it.
- Nut Alternatives: If allergic to nuts, omit the nut coating or use sunflower seed flour. Add a tablespoon of lemon juice to the dough to offset any green reaction between sunflower seeds and baking powder.
Variations and Substitutions
- Dairy-Free: Substitute butter with softened coconut oil.
- Different Sweeteners: While erythritol-based sweeteners are recommended, allulose or BochaSweet can be used, but may result in softer cookies.
- Other Jams: Experiment with different sugar-free jams or preserves, such as blueberry or strawberry.
- Other Fillings: Get creative with fillings like melted sugar-free chocolate, Nutella, peanut butter (mixed with sea salt), or a cream cheese frosting made with cream cheese, powdered sweetener, and vanilla extract.
- Spiced Cookies: Add cinnamon and cloves to the almond flour mixture for a warm, spiced flavor.
- Citrus Zest: Add lemon or orange zest to the dough for a bright, citrusy flavor.
Storage Instructions
Store leftover cookies in an airtight container at room temperature or in the refrigerator. They will soften over time.
Freezing Instructions
These cookies can be frozen for up to 3 months. Bake them completely (with the jam filling), allow them to cool for at least 30 minutes, and then place them in an airtight container before freezing.
Addressing Common Concerns
- Cookies Spreading Too Much: Avoid greasing the baking sheet with cooking spray, as this can cause the cookies to spread. Use parchment paper or a silicone mat instead.
- Almond Allergy: Unfortunately, coconut flour is not a suitable substitute for almond flour in this recipe.
- Gelatin Alternatives: If you prefer not to use gelatin, try glucomannan (half a teaspoon should be enough) for a better consistency than xanthan gum.
Nutritional Information (Per Cookie)
(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)
- Net Carbs: 3.2g (This depends on the sweetener used)
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