Keto PB&J thumbprint cookies capture the nostalgic comfort of a peanut butter and jelly sandwich in soft, chewy cookie form. The peanut butter dough gets a thumbprint well filled with sugar-free strawberry preserves before baking. Twenty cookies at 6 g carbs each deliver the classic flavor combo without the carb crash.
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 (15.5 oz) sugar-free creamy peanut butter
• 2 large eggs
• 2 Tbsp / 16g (0.56 oz) coconut flour
• 1 teaspoon / 5ml vanilla extract
• 1/2 teaspoon baking powder
• 1 1/3 cup / 255g (9 oz) granulated Stevia or equivalent sweetener
• 1/4 cup / 80g (2.82 oz) 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 / 15 ml / 0.5 fl oz 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 (10 ml / 0.3 fl oz) 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 (0.42 oz) 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.
Pro Tips
- Press the indentation with your thumb or the back of a small spoon while the dough balls are still round, then fill each one with about 1/2 teaspoon of the sugar-free strawberry preserves.
- Whisk the Stevia, coconut flour, and baking powder together first so the small amount of coconut flour doesn't clump into the thick peanut butter dough.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and space them about 2 inches apart so the peanut butter dough has room to spread.
- Don't overbake! The cookies look slightly underdone when they come out of the oven, but they firm up perfectly as they cool.
Frequently Asked Questions
What jam works for the thumbprint center?
The recipe fills each indentation with about 1/2 teaspoon of sugar-free strawberry preserves — that is what keeps the cookies at 6 g carbs each.
How many carbs are in one cookie?
Each of the 20 cookies has 158 calories with 6 g carbs, 12 g fat, and 6 g protein.
Why do the cookies look underdone when I pull them out?
They are meant to — the centers stay soft out of the oven and firm up as the cookies cool on the sheet and then on the rack.
Are these thumbprint cookies keto-friendly?
Yes — the dough is sugar-free creamy peanut butter, coconut flour, Stevia, eggs, and vanilla, filled with sugar-free strawberry preserves.
Recipe card below.
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Keto PB&J Thumbprint Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- Line two large cookie sheets with parchment paper and set aside.
- In a large mixing bowl, whisk together the Stevia, coconut flour, and baking powder to combine.
- 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.
- Scoop and roll the dough into 1-inch balls (about 1 tablespoon / 15 ml / 0.5 fl oz each) and place them on the prepared cookie sheets, leaving about 2 inches of space between each one.
- Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie ball.
- Fill each indentation with about 1/2 teaspoon (10 ml / 0.3 fl oz) of the sugar-free strawberry preserves.
- Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still appear soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- 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.
