Get ready to fall in love with your new favorite guilt-free dessert! These Keto Peanut Butter & Jelly Thumbprint Cookies pack all the nostalgic flavor of a classic PB&J sandwich into a soft, chewy, and perfectly portioned treat. Made with simple, low-carb ingredients, they’re incredibly easy to whip up for a quick snack or a satisfying after-dinner sweet. Whether you’re a seasoned keto pro or just looking for a healthier cookie option, this recipe is a guaranteed winner!
Ingredients
• 1 large egg
• 1/2 cup (96g) granulated stevia blend
• 2/3 cup (170g) creamy, sugar-free peanut butter
• 1/3 cup (107g) sugar-free strawberry preserves
• 1/3 cup (32g) blanched almond flour
• 1/4 tsp (1.5g) sea salt
• 1/4 tsp (1g) baking powder
• 1/4 tsp (1.25ml) pure vanilla extract
Instructions
1. Preparation Method
2. Preheat & Prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
3. Mix Wet : In a medium bowl, whisk the egg. Add the granulated stevia and creamy peanut butter, mixing until the mixture is smooth and well-combined.
4. Add Dry : Stir in the almond flour, sea salt, baking powder, and vanilla extract. Mix until a soft, cohesive dough forms.
5. Shape the Cookies: Roll the dough into 1-inch balls (this recipe should make about 6 cookies) and place them on your prepared baking sheet.
6. Create the “Thumbprint”: Use your thumb or the back of a 1/2 teaspoon measuring spoon to gently press an indentation into the center of each dough ball.
7. Fill & Bake: Carefully spoon about 1 teaspoon of the sugar-free strawberry preserves into each indentation. Bake for 10-12 minutes, or until the edges are lightly golden brown.
8. Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Nutritional Information
• Serving Yields: 6 Cookies
• Nutritional Facts per Serving (1 Cookie)
• Net Carbs: 5 g
• Total Fats: 18 g
• Protein: 9 g
• Calories: 209
Pro Tips
• For the best texture, use a natural, drippy peanut butter where the only are peanuts and salt.
• Don’t overbake! The cookies will look slightly soft when they come out of the oven but will set perfectly as they cool on the wire rack.
• If your cookie dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes to make it easier to handle.
• Feel free to swap the strawberry preserves for any other sugar-free jam you love, like raspberry, apricot, or blackberry.
FAQ
Q: What kind of peanut butter is best for these keto cookies
A: For the best texture, use a natural, creamy, sugar-free peanut butter where the only ingredients are peanuts and salt. This type of ‘drippy’ peanut butter combines well to create a smooth, soft dough.
Q: My cookie dough is too sticky what should I do
A: If your dough feels too sticky to roll into balls, chill it in the refrigerator for 15-20 minutes. This will help the dough firm up, making it much easier to handle and shape.
Q: Can I use a different flavor of jam
A: Absolutely! Feel free to swap the strawberry preserves for any other sugar-free jam you love. Raspberry, apricot, or blackberry are all excellent choices for this recipe.
Q: How do I know when the cookies are done baking
A: The cookies are ready when the edges are lightly golden brown, which typically takes 10-12 minutes. They will still look slightly soft in the center when you take them out of the oven but will firm up perfectly as they cool.
