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    Home » Keto Cookies » Keto Thumbprint Cookies

    Published: Nov 11, 2021 by Carolyn

    Keto Thumbprint Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.2K shares
    Jump to Recipe Print Recipe

    Keto thumbprint cookies are tender almond flour shortbread cookies with a center of sugar-free keto raspberry jam. They are the perfect addition to your keto Christmas cookie platter, and a delicious keto dessert for any occasion.

    Only 3.2g net carbs per serving!

    Close up shot of a keto jam thumbprint cookie on a white plate with raspberries in the background.

    Make no mistake, my dears, these are the original keto thumbprint cookies. I created this recipe back in 2015 for a friend’s 40th birthday party — I’ve always loved making treats for friends’ birthday.

    But these cookies are fabulous for any occasion. They’re easy to make and that red raspberry center is so luscious and festive. And they’re pretty and elegant too!

    And I’ve given the whole recipe an update, making it easier and even lower in carbs. How wonderful is that?

    Keto Jam Thumbprints

    The original recipe for the keto thumbprint cookies used my Sugar-Free Chia Seed Jam for the raspberry center. They are delicious that way and you can certainly still make them like that.

    But many people don’t care for chia, either for the texture or for its estrogenic properties. It also made the filling quite dark.

    When I was writing The Ultimate Guide to Keto Baking, I hit upon a new way to make a sugar-free jam filling. I used a little grassfed gelatin to firm it up and give it a jam-like consistency.

    So I decided to update this recipe and put my new filling to the test. It works like a charm!

    Spooning raspberry filling into the center of keto thumbprint cookies.

    Ingredients for keto jam thumbprints

    This keto cookie recipe only takes a handful of basic ingredients:

    • Almond flour – always use finely ground for cookies, as it gives them the best consistency.
    • Butter – make sure it’s well softened so that it combines well with the sweetener.
    • Sweetener – I recommend Swerve or another erythritol based sweetener for the best cookies.
    • Egg – make sure it’s room temperature so your butter doesn’t clump up!
    • Baking powder
    • Almond or vanilla extract
    • Raspberries – you can use fresh or frozen.
    • Gelatin – I always recommend good grassfed gelatin like Great Lakes.
    Two keto thumbprint cookies on a white plate with raspberries all around.

    How to make keto thumbprint cookies

    The process is so simple and results in deliciously tender, sweet cookies with the sweet tart tang of raspberry jam. Here are my best tips for getting it right:

    1. Line your baking sheet. I prefer silicone liners as they protect the bottom of the cookies better from over-browning.
    2. Whisk the dry ingredients. Break up any clumps in the almond flour.
    3. Beat the butter with the sweetener. The butter should be well softened, to the point where you can leave an indent easily with your finger. If it’s not, give it a few seconds in the microwave.
    4. Make sure your egg is room temperature. I always recommend this as it prevents the butter from clumping up again.
    5. Shape the cookies. You can use either your thumb or the back of a round teaspoon to make wells in the center.
    6. Bake until golden. You will need to reshape the wells a bit as the cookies puff up during baking.
    7. Prepare the keto jam. You simply need to boil the berries, add sweetener, and a bit of gelatin to help the filling thicken.
    8. Cool the filling. You want it thicker, so it doesn’t bleed into the cookies, but not so thick that it’s completely gelled.
    9. Spoon into the cookies. About half a teaspoon is perfect to fill the well of each thumbprint.
    10. Let them set. Give them an hour or so before digging in, so that the filling becomes the consistency of jam. But I won’t blame you for digging in early… I certainly did!
    A white plate with two keto thumbprint cookies in front of a cup of tea.

    Frequently Asked Questions

    I am allergic to almonds, can I make this with coconut flour?

    No, I am afraid not. This cookie recipe would be disastrous and tasteless with coconut flour. You could try sunflower seed flour but the color will be quite different. You will also need to add a tablespoon of lemon juice to the dough, to offset the funny green reaction between sunflower seeds and the baking powder.

    Can I use a different sweetener?

    I highly recommend an erythritol based sweetener for the cookies, for the right consistency. Allulose or BochaSweet will make the cookies very soft and more cake-like. But they should work in the raspberry jam filling well enough.

    What about making these keto thumbprint cookies dairy free?

    That works too! Simply swap out the butter for softened coconut oil.

    Can I use Knox gelatin instead of the grassfed?

    You can, but Knox needs to be bloomed properly first, and you will need less of it. I suggest sprinkling 1 teaspoon (about half an envelope) over ¼ cup of water. Once it gels, add it to the hot raspberry mixture and whisk until dissolved.

    I don’t want to use gelatin at all, is there something else?

    You can try other keto thickeners, although I cannot guarantee the results. I recommend using glucomannan over xanthan gum, for a better consistency. Half a teaspoon should be enough.

    A keto jam thumbprint resting against the saucer of a pink flowered teacup.

    More delicious keto raspberry recipes

    • Keto Raspberry Cream Cheese Coffee Cake
    • Sugar-Free Raspberry Sorbet
    • White Chocolate Raspberry Cheesecake Bars
    • Keto Jelly Donut Bites
    • Raspberry Lemonade Smoothies
    Close up shot of a keto jam thumbprint cookie on a white plate with raspberries in the background.

    Keto Thumbprint Cookies

    Keto thumbprint cookies are tender almond flour shortbread cookies with a center of sugar-free keto raspberry jam. They are the perfect addition to your keto Christmas cookie platter, and a delicious keto dessert for any occasion. 
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Dessert
    Keyword: keto jam thumbprints, keto thumbprint cookies
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Servings: 24 cookies
    Calories: 203kcal

    Ingredients

    Cookies

    • 2 ¼ cups almond flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup butter softened
    • ½ cup granulated Swerve Sweetener
    • 1 large egg
    • ½ teaspoon almond extract
    • additional powdered Swerve for sprinkling

    Filling

    • 1 cup raspberries (fresh or frozen)
    • 2 tablespoon water
    • 2 tbsp powdered Swerve Sweetener
    • 1 ½ teaspoon grassfed gelatin
    US Customary – Metric

    Instructions

    Cookies

    • Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
    • In a medium bowl, whisk together the almond flour, baking powder, and salt.
    • In a large bowl, beat the butter with the sweetener until well combined and fluffy. Beat in the egg and almond extract. Beat in the almond flour mixture until the dough comes together.
    • Form the dough into scant 1 inch balls and place two inches apart on the prepared baking sheet. Press each ball down to about ½ inch high. Using your thumb or a teaspoon, press an indentation into the center of each cookie.
    • Bake 12 to 15 minutes, until the edges are just golden. Remove from the oven and let cool a few minutes, then gently redefine the well in the center of each cookie, as they will have puffed up a bit.
    • Let cool completely on the pan, and then dust lightly with powdered sweetener.

    Filling

    • In a medium saucepan over medium heat, combine the berries and the water. Bring to a boil, then reduce the heat to a simmer and cook 5 minutes, until the berries are soft enough to mash with a wooden spoon.
    • Stir in the sweetener and gelatin and let cool until thickened but not gelled, about 20 minutes. Spoon about ½ teaspoon of the filling into the well of each cookie and let set 1 hour, until firm.

    Video

    Nutrition Facts
    Keto Thumbprint Cookies
    Amount Per Serving (2 cookies)
    Calories 203 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Sodium 95mg4%
    Carbohydrates 5.8g2%
    Fiber 2.6g10%
    Protein 5.5g11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Karen says

      February 27, 2023 at 12:09 pm

      5 stars
      This cookie came out great! I previously used to make thumbprint cookies made with coconut flour from another blogger which tasted good but tended to crumble. This was so easy and tasty and looks hard to make. Thank you for your wonderfully, fully tested recipes! You have so many I can’t decide what to try next!

      Reply
    2. Debra says

      January 31, 2023 at 2:34 pm

      5 stars
      Looks great but wondering if the filling could be used as jam ? I am diabetic and the jams on the market are terrible tasting to me..

      Reply
      • Carolyn says

        February 01, 2023 at 6:35 pm

        Sure!

        Reply
    3. Janey Howe says

      December 26, 2022 at 12:06 pm

      I made these cookies and they turned out great! My guests also enjoyed them too. I didn’t have gelatin but I had psyllium powder which worked great! I think I used a little over a teaspoon for the cup of berries.

      Reply
    4. Emily says

      December 09, 2022 at 5:04 am

      5 stars
      These are so good I felt compelled to leave a review. I’ve tried so many keto cookie recipes and whether in flavor or texture, they always disappoint. These are the perfect consistency and flavor. Finally! I used allulose with the same measurement listed and it was perfect. I made a keto caramel filling and placed a pecan in the center of each. They’re ridiculous. The perfect sweet/salty bite. Thank you for the perfect shortbread cookie.

      Reply
    5. Linda Barnes says

      May 18, 2022 at 9:10 pm

      Carolyn I saw that you made speculose cookies. Please, please share this recipe. I love these cookies. You are the greatest. I love your recipes.

      Reply
      • Carolyn says

        May 18, 2022 at 9:51 pm

        All you need to do is use the search box! But here is the link anyway… https://alldayidreamaboutfood.com/homemade-biscoff-speculoos-cookies-low-carb-and-gluten-free/

        Reply
    6. Loretta Small says

      April 06, 2022 at 5:36 pm

      5 stars
      How are these best stored? Can they be frozen? Made them today and they are delicious!!!

      Reply
    7. Jackie Rivera says

      April 03, 2022 at 6:51 pm

      It never says when to put the jam in.

      Reply
      • Carolyn says

        April 03, 2022 at 7:33 pm

        It does, actually. Final step of the whole recipe, under Filling.

        Reply
        • Jackie Rivera says

          April 07, 2022 at 8:18 pm

          5 stars
          Oh ok. I just put sugar free jam in each cookie before baking and they came out great. I also used a flax egg because I ran out and it also came out great. Thanks for the recipe.

          Reply
    8. Sue says

      January 05, 2022 at 10:07 am

      These were awesome!

      Reply
    9. Selena Collier says

      December 17, 2021 at 2:43 pm

      I made the jam two days ago can I still use it ? I was trying to get ahead and didn’t realize the jam should set up in the cookie. Ugh Do I need to start a new batch of jam?

      Reply
      • Carolyn says

        December 17, 2021 at 4:24 pm

        No don’t start a new one! Warm it gently until it loosens up.

        Reply
        • SELENA says

          December 19, 2021 at 3:20 am

          Thank you for the quick reply! My keto baking marathon starts tomorrow and I’m so excited for these thumb print cookies. It’s been years since I’ve enjoyed my favorite cookie and now I get to enjoy a keto version along with a couple others this xmas. ????????

          Reply
    10. Toni says

      December 06, 2021 at 1:40 pm

      5 stars
      These are really fun to make and eat! Thanks so much for the recipe!

      Reply
    11. April says

      December 06, 2021 at 1:29 pm

      5 stars
      Loved these! They were really light and airy.

      Reply
    12. Erin says

      December 06, 2021 at 1:05 pm

      5 stars
      You’ve outdone yourself with this recipe. I love how easy the cookies are to make and how good they taste!

      Reply
    13. Sylvia says

      November 29, 2021 at 7:23 pm

      Do these cookies freeze well? I would like to make them now for Christmas

      Reply
      • Carolyn says

        November 29, 2021 at 8:22 pm

        I would freeze the cookies without the filling. Then make the filling closer to Christmas.

        Reply
    14. Michelle says

      November 17, 2021 at 7:35 pm

      Hi Carolyn! My family and I love everything you create! I would like to know how to store these delicious cookies?

      Reply
      • Carolyn says

        November 18, 2021 at 9:22 am

        They should be fine on the counter in a covered container for up to 4 days, but they can also be in the fridge for up to about 10 days.

        Reply
    15. Jennifer says

      November 11, 2021 at 3:56 pm

      I think that I might try filling these with Good Good jelly!

      Reply
      • Carolyn says

        November 11, 2021 at 4:28 pm

        Should work well! Warm it up a bit to make it more liquid before spoon it in. Then let it set.

        Reply
    16. Betsy Mickey says

      November 11, 2021 at 10:28 am

      Carolyn,
      Have you ever used Pomona pectin to make sugar free jellies and jams. It yields a perfect jelly and works well with the keto sweeteners, and it is plant derived. It is much easier to use than standard pectin and probably easier than grass-fed gelatin.
      And I’ll be trying the raspberry jam and then the cookies just as soon as I can get to the store for raspberries. The recipe looks soooo tempting.
      Betsy

      Reply
      • Carolyn says

        November 11, 2021 at 10:39 am

        Yep, I’ve used it a lot. But you still have more work to do for making the filling for these if you try to make real jam. This makes it much simpler!

        Reply
    17. DiAnne says

      January 30, 2021 at 2:28 pm

      I dont have that jam; can I cook up strawberries to use as a sam instead?

      Reply
      • Carolyn says

        January 30, 2021 at 5:22 pm

        You can try but if you don’t thicken it with something, it will be too sloppy and won’t stay in the cookie very well.

        Reply
    18. Dee Gee says

      December 20, 2018 at 11:42 pm

      5 stars
      Thanks again. Tasted great! Made with your sf cranberry sauce and orange extract instead of almond. YUM!

      Reply
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