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Keto Thumbprint Cookies

Keto Thumbprint Cookies are one of my favorite cookies to make. They are Christmas cookies you need to make all year round.
Course Dessert, Snack
Cuisine American, scottish
Keyword keto Shortbread, thumbprint cookies
Prep Time 5 minutes
Cook Time 20 minutes
Optional refrigeration time 30 minutes
Servings 7
Calories 151kcal

Ingredients

For dough

  • 6 Tablespoons Butter softened
  • 1/2 cup powdered Erythritol
  • 1 egg
  • 1 Tablespoon Vanilla extract
  • 2 1/2 cups Blanched almond flour
  • 1/2 teaspoon Xanthan gum

For filling

  • 2-3 Tbsp keto jam

Instructions

  • Mix Almond flour and Xanthan gum and set aside
  • With a hand mixer or food processor mix butter and sweetener till light and fluffy
  • Mix in eggs and vanilla extract till combined
  • Add the almond flour / Xanthan gum mix into the wet ingredients and mix to combine
  • The dough would be crumbly don't worry about.
  • Line baking sheet with parchment paper or silicon mat
  • Scoop out dough by Tablespoonfuls onto your baking sheet till dough is out
  • Roll each dough between you palms to make a smooth ball
  • Make an indentation with your thumb then fill with jam
  • Pop cookie dough into the refrigerator for 30 mins (optional but recommended step)
  • About 5 mins before getting the dough out of the refrigerator, preheat oven to 350*F
  • Bake Cookies for 20 mins turn off oven and let cookies sit on cookie sheet for about 8 mins then transfer to cooling rack to cool completely.

Notes

  1. If you are in a pinch you can bake the cookies immediately without refrigerating the dough I just like refrigerating because it gives time for the flavors to blend in.
  2. If you are not refrigerating the dough preheat oven while moulding the dough
  3. When the cookies gets out of the oven, they will still be soft don't worry they harden as they cool.
  4. Store bought Jam gives a more glossy finish than homemade jam.
  5. I highly recommend erythritol based sweeteners for making cookies. Xylitol tends to keep cookies softer.