Keto Gingerbread Thumbprint Cookie Recipe

Keto Gingerbread White Chocolate Thumbprint Cookies on a white table with a bite taken out of one.

These tender Keto Gingerbread Cookies have a delicious center of sugar-free white chocolate. They make a delightful addition to your holiday cookie line-up!

Course Dessert

Cuisine American

Keyword Keto Gingerbread Thumbprint Cookies

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 204kcal

Ingredients

Cookies

2 cups almond flour
2 teaspoons cocoa powder
1 tablespoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter, softened
½ cup Swerve Brown or other brown sugar replacement
1 large egg, room temperature
1 teaspoon vanilla extract

Filling

4 ounces sugar-free white chocolate chips
2 tbsp butter
Cinnamon for sprinkling

US Customary - Metric

Instructions

Cookies

Preheat the oven to 325ºF and line two baking sheets with silicone liners or parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, spices, baking powder, and salt. In a large bowl, beat the butter with the sweetener until light and fluffy, about 1 minute.
Beat in the egg and vanilla until well combined. Beat in the almond flour mixture until dough comes together.
Roll the dough into one-inch balls and place a few inches apart on the prepared baking sheets. Press down to about 1/2 inch thick the the heel of your hand.
Take a rounded tablespoon or other rounded implement and press a large indent into each cookie. Bake about 12 minutes, until the edges are becoming golden. Switch the pans halfway through baking.
They will still be very soft and puffed. Remove and gently reform the wells while the cookies are still hot. Let cool completely on the pan (the cookies will firm up as they cool).

Filling

In a heat proof bowl set over a pan of barely simmering water, combine the white chocolate chips and the butter. Stir constantly until smooth, then remove from heat.
Use a small spoon to dollop the filling into the well in each cookie. Sprinkle with a little cinnamon and let set.

Notes

Storage Information: Store the cookies in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. They can also be frozen for several months.

Nutrition