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prep time
1 h 0 min
cook time
15 min
ready time
1 h 15 min
Keto Christmas Thumbprint Cookies
These lovely Christmas thumbprint cookies are a fantastic addition to your holiday desserts. They are super easy to prepare and make a wonderful treat you can serve as a dessert or a quick snack during the holiday season. We used Keto raspberry jam for this recipe, but feel free to substitute it for your favorite low-carb jam (any type of Keto-friendly berry jam will work). The recipe yields 20 cookies, but you can double the ingredients to prepare more. These cookies pair perfectly with a cup of your favorite holiday tea. Enjoy!
How do you store these cookies?
Store the cookies in air-tight containers and refrigerate for up to 5 days.
What type of sweetener to use?
We used granulated allulose for this recipe, but any type of granulated sweetener will work.
Is this recipe gluten-free?
Yes! This recipe doesn't contain any wheat or grains. It's a gluten-free and low-carb treat.
How do you customize this recipe?
Adding another type of jam is the easiest way to customize this recipe. You can also get creative and add a handful of finely chopped nuts to the cookie dough. This will give them a nice crunchy flavor you'll enjoy.
Please note that the total preparation time includes the time necessary to chill the dough.
Net Carbs
1.2 g
Fiber
1.4 g
Total Carbs
3.4 g
Protein
2.8 g
Fats
9.7 g
104 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
0.33 cup
Cream cheese
3 tbsp
Granulated Allulose
0.33 cup
Almond flour
2 cup
Salt, sea salt
0.25 tsp
Egg
1 medium
Vanilla extract
0.5 tsp
Keto raspberry jam
0.25 cup
Recipe Steps
steps 6
1 h 15 min
Step 1
Allow the butter and cream cheese to sit at room temperature for 15-20 minutes before use. Add the softened butter, cream cheese, sweetener, egg, and vanilla extract to a bowl. Beat until fully incorporated.Step 2
Add the almond flour and sea salt to a bowl. Continue to beat for about a minute or until the mixture is completely smooth. Wrap the bowl with a piece of plastic wrap and refrigerate for 30 minutes.Step 3
Preheat the oven to 160°C (325°C). Line a cookie sheet with parchment paper. Remove the dough from the fridge. Using a tablespoon, form cookie dough balls.Step 4
Place each ball onto the prepared cookie sheet. Place your thumb in the center of each ball and gently press to form a thumbprint. Add about 1/2 teaspoon of the Keto jam to fill about ¾ of the thumbprint.Step 5
Bake for 15 minutes or until the cookies are golden brown and firm. Remove from the oven and cool for 10 minutes. Transfer to a cooling rack to cool completely.Step 6
Serve the cookies immediately or store them for later. Optionally, dust with some powdered sweetener of choice. Enjoy!
Comments
Racegyrl36 10 months ago
Can you freeze the dough for future use?
Mara 10 months ago
I didn't have all the ingredients listed so I substituted the sweetener with Whole Earth Sweetener Erythritol. I put it together by weight using grams and mixed it using a bread hook. I did not chill the dough, used zip lock bag on one hand to roll them in a ball and a tablespoon to ensure they're all identical; the recipe yielded 2 dozen cookies. I omitted the jam altogether on the second batch; I prefer them plain, less sweet. Next time I will try the nuts instead and get the allulose. They baked for 30 min to achieve the right color; the cookies are moist after cooling. Careful transferring them to the drying rack, very brittle until cooled; waited 10 min the second batch making for easier transfer.
CharBee 10 months ago
Made these this morning, they were delicious!
Unicorn🌈Leng 10 months ago
These cookies are so good! I don't have Keto jam, I substituted it with sugarless chocolate chips and some chopped almonds.
Queen2025 10 months ago
Cookies were delicious but not sure they are worth the carbs.