Sugar Free Strawberry Thumbprint Cookies
Indulge your sweet tooth guilt-free with these delightful Sugar Free Strawberry Thumbprint Cookies, a low-carb, keto-friendly treat that's as delicious as it is wholesome. Made with a blend of almond and coconut flours, these cookies boast a soft, buttery texture and a hint of natural sweetness from stevia or monk fruit. Each cookie is adorned with a dollop of luscious sugar-free strawberry jam, creating a perfect balance of flavors in every bite. With just 15 minutes of prep time and 12 minutes in the oven, these quick and easy cookies are perfect for satisfying snack cravings or sharing at gatherings. Whether you're following a sugar-free lifestyle or simply looking for a healthier dessert option, these cookies are a must-try!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cups coconut flour
- 0.5 cups unsalted butter
- 1 egg
- 1 teaspoons vanilla extract
- 0.25 teaspoons salt
- 0.25 cups stevia or monk fruit sweetener
- 0.5 cups sugar-free strawberry jam
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, and salt. Stir to blend evenly.
In a separate bowl, cream together the unsalted butter (softened) and the stevia or monk fruit sweetener until the mixture is smooth and fluffy.
Add the egg and vanilla extract to the butter mixture, and beat until fully combined.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until a soft dough forms.
Using your hands or a small cookie scoop, portion out the dough and roll into approximately 1-inch balls. Place the balls about 2 inches apart on the lined baking sheet.
Gently press your thumb into the center of each dough ball to create a small indentation. Be careful not to press all the way through.
Fill each indentation with about 1/2 teaspoon of sugar-free strawberry jam.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 2.7 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 374 mg | 8% | |
*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.
