Low Carb Classic Thumbprint Cookies
Indulge guilt-free with these delightful Low Carb Classic Thumbprint Cookies, a keto-friendly twist on the beloved holiday treat. Made with almond flour for a soft, buttery base and naturally sweetened with granulated erythritol, these cookies are perfectly crafted for those watching their carbs. Each cookie features a charming thumbprint filled with sugar-free jam, adding a pop of fruity flavor to every bite. With just a handful of wholesome ingredients and a quick prep time of 15 minutes, this recipe is ideal for satisfying your sweet tooth while keeping things light and healthy. Perfect for parties, gifting, or enjoying as a midday snack, these gluten-free cookies prove that indulgence doesn’t have to derail your goals. Make a batch today and enjoy the timeless charm of thumbprint cookies—without the carb overload!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup unsalted butter
- 0.5 cup granulated erythritol
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 0.25 teaspoon salt
- 0.5 cup sugar-free jam
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour and salt. Mix well to evenly distribute the salt within the flour.
In a separate bowl, cream the softened butter and granulated erythritol together until the mixture is light and fluffy.
Add in the egg yolk and vanilla extract to the butter mixture. Beat until completely incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Roll the dough into balls, about 1 inch in diameter, and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Using your thumb or the back of a small spoon, gently press down on the center of each ball to create an indentation.
Fill the center of each cookie with about half a teaspoon of the sugar-free jam.
Bake in the preheated oven for 10-12 minutes, or until the edges are a light golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 13.4 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 496 mg | 38% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
