Keto Thumbprint Cookies

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

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.

Course Dessert

Cuisine American, Dessert

Keyword keto jam thumbprints, keto thumbprint cookies

Prep Time 25

Cook Time 15

Total Time 40

Servings cookies

Calories 203kcal

Ingredients

Cookies

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

Filling

1 cup raspberries (fresh or frozen)
2 tbsp water
2 tbsp powdered Swerve Sweetener
1 ½ tsp 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 1/2 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 1/2 teaspoon of the filling into the well of each cookie and let set 1 hour, until firm.

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