These 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 and Substitutions
To make the cookie dough, you need a food processor, stand mixer, or an electric beater to create a smooth dough. The ingredients you need are:
- Almond Flour – You can also use almond meal, but the cookies’ texture will be a bit gritty and darker in color. Don’t replace almond flour with coconut flour. It won’t work. Both are very different keto flours, and they can’t be substituted with a 1:1 ratio.
- Soft Unsalted Butter – The recipe won’t work with coconut oil.
- Cream Cheese – Any type of cream cheese works.
- Erythritol – or any keto sugar substitute with a crystal texture like allulose. I don’t recommend using xylitol as it makes keto cookies very soft and fragile.
- Egg – I use a large, fresh, free-range egg.
- Vanilla Extract – for more flavor.
- Sugar-Free Jam or peanut butter to fill the thumbprint.
How To Make Keto Thumbprint Cookies
These raspberry thumbprint cookies are simple low-carb cream cheese keto cookies filled with a sugar-free keto jam.
First, beat the cream cheese, butter, and erythritol together until fluffy and well combined.
Then, add the egg, almond flour, sea salt, and vanilla extract and combine again until the batter is smooth, fluffy, and sticky.
Wrap the dough into plastic wrap and chill in the fridge while making my keto jam.
Form round cookie dough balls of the same size with a measuring scoop.
Form a thumbprint in the cookie dough balls and pour the jam into it.
Bake them for 15 minutes at 325°F (160°C).
Storage Instructions
These keto raspberry thumbprint cookies can be stored really well in the fridge in a sealed container for up to 5 days. You can also freeze these cookies in a Ziploc bag and thaw them on the countertop a few hours before serving.
More Christmas Cookie Recipes
These are the most delicious and beautiful Christmas cookies to add to your cookie platter. If you want to create an outstanding holiday cookie platter, add some of the keto cookie recipes below to the mix:
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In a food processor with the S blade attachment, add the soft butter, cream cheese, and erythritol. Process on medium/high speed until combined.
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Add almond flour, salt egg, and vanilla extract. Process again on medium/high speed until creamy and a sticky, fluffy cookie dough form.
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Transfer the cookie dough onto a piece of plastic wrap, wrap the dough, and chill for 30 minutes in the fridge.
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Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper. Set aside.
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Remove the dough from the fridge and, using a tablespoon, form cookie dough balls.
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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.
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Add the sugar-free jam of your choice to fill about 3/4 of the thumbprint.
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Bake for 15-18 minutes at 325°F (160°C) until the cookies are golden brown.
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Let the cookies cool down on the cookie sheet for 10 minutes, then transfer them to a cooling rack to completely cool to room temperature.
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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.
Egg: I didn’t try an egg replacement for this recipe, but a flax egg should work, providing a different texture and color.
Serving: 1 cookieCalories: 96.9 kcal (5%)Carbohydrates: 5.1 g (2%)Fiber: 1.3 g (5%)Net Carbs: 3.8 gProtein: 2.9 g (6%)Fat: 8.3 g (13%)Saturated Fat: 2.1 g (13%)Cholesterol: 16.5 mg (6%)Sodium: 45.2 mg (2%)Potassium: 12.8 mgSugar: 2.2 g (2%)Vitamin A: 104.1 IU (2%)Calcium: 28.4 mg (3%)Iron: 0.5 mg (3%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
