How To Make Keto Raspberry Thumbprint Cookie Recipe
Low-carb and gluten-free thumbprint cookies filled with raspberry jam.
Serves:
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup sugar-free raspberry jam
Instructions
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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In a mixing bowl, combine almond flour, coconut flour, erythritol, melted butter, vanilla extract, and salt. Mix until crumbly but well combined.
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Roll the dough into 12 balls and place them on the baking sheet. Make an indentation in the center of each cookie with your thumb or the back of a spoon.
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Bake for 10-12 minutes or until lightly golden.
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Let the cookies cool for a few minutes, then spoon raspberry jam into the indentations.
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Serve and enjoy!
Nutrition
- Calories : 242kcal
- Total Fat : 22g
- Saturated Fat : 8g
- Cholesterol : 31mg
- Sodium : 220mg
- Total Carbohydrates : 8g
- Dietary Fiber : 3g
- Sugar : 1g
- Protein : 5g
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