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Keto Thumbprint Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    12 min

  • ready time

    ready time

    24 min

Keto Thumbprint Cookies

5 ratings

These cookies are full on almond flavor and the jam in the center puts them over the top! Use any sugar free jam for the centers. I used apricot because it is one of my favorites, but raspberry jam would be classic!

  • Net Carbs

    1.7 g

  • Fiber

    1.8 g

  • Total Carbs

    11 g

  • Protein

    3.4 g

  • Fats

    6.6 g

85 cals

Keto Thumbprint Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

Create Shopping List
  • Almond Flour

    Almond Flour

    2 cup

  • The Ultimate Sugar Replacement Granular by Swerve

    The Ultimate Sugar Replacement Granular by Swerve

    ⅔ cup

  • Almond Extract

    Almond Extract

    1 teaspoon

  • Raw Egg, White

    Raw Egg, White

    3 large

  • Sugar Free Apricot Preserves by Smucker's

    Sugar Free Apricot Preserves by Smucker's

    8-½ teaspoon

Recipe Steps

steps 4

24 min

  • Step 1

    Preheat an oven to 350 F. In a medium mixing bowl, combine the almond flour, Swerve, a pinch of kosher salt, almond extract and egg whites. Have 3 egg whites handy, but I only used about 2 to 2 ½ egg whites.
    Step 1

  • Step 2

    Mix until combined very well. Then roll into 1 ¼” balls and place on a parchment lined baking sheet.
    Step 2

  • Step 3

    Press a deep indent in each ball with your thumb. Fill with ½ teaspoon of apricot jam or any other jam you prefer.
    Step 3

  • Step 4

    Bake for 12-14 minutes or until the cookies are set. Let them cool on the baking sheet before trying to remove them. They should be soft in the center with a browned bottom.
    Step 4

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Comments 5

  • Hamsa

    Hamsa 3 years ago

    Is apricot keto friendly?

    • staciej013

      staciej013 3 years ago

      Darn, at first I saw mashed potatoes and gravy...

      • Little Buttercup

        Little Buttercup 4 years ago

        Very good! used sugar free orange marmalade and raspberry jam. Also used monk fruit sweetener. Will probably cut the sweetener back a little. Wish we hadn't finished the coffee already! Thanks for the recipe! BTW, if you're on a low iodine diet, these worK. That soft center has a mouthfeel like marzapan.

        • DocKat

          DocKat 5 years ago

          Oh these are good. Thank you! I was wanting a good cookie. I used sugar free blackberry jam. I want to try apricot preserves.

          • recipewriter

            recipewriter 5 years ago

            So happy you like them!