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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 9 months ago
Can you freeze the dough for future use?
Mara 9 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 9 months ago
Made these this morning, they were delicious!
Unicorn🌈Leng 9 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 9 months ago
Cookies were delicious but not sure they are worth the carbs.