There’s something so nostalgic and comforting about a classic thumbprint cookie. That soft, buttery base giving way to a sweet, jewel-like center of jam is pure bliss! This recipe captures all that magic, but with a healthy, low-carb twist. Using a blend of almond and coconut flour, we get a wonderfully tender cookie that’s completely guilt-free. This batch is big enough to share with a mini horde of cookie monsters, but they’re so good, you might just want to keep them all for yourself for a few days of delicious snacking!
Ingredients
• 1 cup (112g) almond flour
• 2 tbsp (14g) coconut flour
• ½ tsp baking powder
• ¼ tsp ground cinnamon
• ½ tsp salt
• ½ cup (96g) granulated erythritol
• 2 large eggs
• 4 tbsp (60ml) coconut oil, melted
• ½ tsp vanilla extract
• ½ tsp almond extract
• 2 tbsp sugar-free jam
• 1 tbsp unsweetened shredded coconut
Instructions
1. Directions
2. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
3. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, salt, and erythritol until no lumps remain.
4. In a separate small bowl, beat the eggs, then stir in the melted coconut oil, vanilla extract, and almond extract. Pour the wet mixture into the dry and mix until a cohesive dough forms.
5. Scoop about a tablespoon of dough at a time and roll it into a ball. Place the balls on the prepared baking sheet, spaced about 2 inches apart. Use your thumb or the back of a small spoon to gently press an indentation into the center of each ball.
6. Bake for 14-16 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet, as they will be fragile while warm.
7. Once cooled, carefully spoon a small amount of sugar-free jam into each indent. Garnish with a sprinkle of shredded coconut before serving.
Nutritional Information
• Nutritional Info
• Serving Size: 1 cookie
• Calories: 86
• Fat: 8g
• Net Carbs: 1g
• Protein: 2.5g
Pro Tips
• If your dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes. This will make it much easier to roll into balls.
• Don’t overbake! The cookies should only be lightly golden on the edges. They will firm up as they cool.
• Feel free to experiment with different sugar-free jam flavors like raspberry, apricot, or blueberry for a new taste every time.
• Store cookies in a single layer in an airtight container at room temperature for up to 4 days or in the refrigerator for a week.
FAQ
Q: Are these thumbprint cookies keto-friendly
A: Yes, with only 1g of net carbs per cookie, this recipe is designed to be keto-friendly. It uses almond flour, coconut flour, and a sugar substitute to keep the carb count low.
Q: What should I do if my cookie dough is too sticky to roll
A: If your dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes. This will make the dough firmer and much easier to roll into balls.
Q: Why are my cookies falling apart
A: These cookies are very fragile when they are warm right out of the oven. It is essential to let them cool completely on the baking sheet, as they will firm up as they cool down.
Q: How should I store these cookies
A: Store the cookies in a single layer in an airtight container. They will last for up to 4 days at room temperature or for up to a week in the refrigerator.
