Remember the pure, simple joy of a peanut butter and jelly sandwich? We’ve captured that nostalgic comfort and packed it into a soft, chewy, and utterly delicious cookie—minus the carbs! These Keto PB&J Thumbprint Cookies are incredibly easy to make and deliver that classic flavor combination you crave. They’re the perfect guilt-free treat to satisfy your sweet tooth, whether you’re enjoying them with a glass of almond milk or as a quick afternoon snack.
Ingredients
• What You Will Need
• 1 3/4 cup / 440g sugar-free creamy peanut butter
• 2 large eggs
• 2 Tbsp / 16g coconut flour
• 1 teaspoon / 5ml vanilla extract
• 1/2 teaspoon baking powder
• 1 1/3 cup / 255g granulated Stevia or equivalent sweetener
• 1/4 cup / 80g sugar-free strawberry preserves
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Line two large cookie sheets with parchment paper and set aside.
3. In a large mixing bowl, whisk together the Stevia, coconut flour, and baking powder to combine.
4. Add the peanut butter, eggs, and vanilla extract to the dry . Using an electric mixer or a sturdy spatula, mix until a thick, uniform dough forms.
5. Scoop and roll the dough into 1-inch balls (about 1 tablespoon each) and place them on the prepared cookie sheets, leaving about 2 inches of space between each one.
6. Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie ball.
7. Fill each indentation with about 1/2 teaspoon of the sugar-free strawberry preserves.
8. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still appear soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Nutritional Information
• Nutritional Facts
• Makes: 20 cookies
• Calories: 158 per cookie
• Carbs: 6g per cookie
• Fats: 12g per cookie
Pro Tips
• For the best texture, use a natural, creamy peanut butter where the only are peanuts and salt. This prevents the cookies from becoming too oily.
• Do not overbake! The cookies will look slightly underdone when you pull them from the oven, but they will firm up perfectly as they cool.
• If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes. This will make it much easier to handle.
• Feel free to swap the strawberry preserves for any other sugar-free jam, like raspberry or apricot, to create different flavor combinations.
FAQ
Q: What should I do if my keto cookie dough is too sticky to roll
A: If the dough feels too sticky to handle, chill it in the refrigerator for 15-20 minutes. This will make it firmer and much easier to roll into balls.
Q: How do I know when the cookies are done baking
A: The cookies are ready when the edges are set and lightly golden, which takes about 10-12 minutes. The centers will still appear soft and slightly underdone, but they will firm up perfectly as they cool.
Q: Can I use a different flavor of sugar-free jam
A: Absolutely. You can easily swap the sugar-free strawberry preserves for other keto-friendly jams like raspberry or apricot to create different flavor combinations.
Q: What is the best type of peanut butter for this recipe
A: For the best texture, use a natural, creamy peanut butter that contains only peanuts and salt. This type of peanut butter prevents the cookies from becoming too oily.
