Keto Thumbprint Cookies - Low Carb
These keto thumbprint cookies have all the flavor and texture of your favorite classic thumbprint cookies! Low carb and gluten free.
These keto thumbprint cookies have all the flavor and texture of your favorite classic thumbprint cookies! Low carb and gluten free.
- Carbohydrate 0.908941111760743 g
- Cholesterol 30.4772222427303 mg
- Fat 9.88370023431443 g
- Fiber 0.348399990525716 g
- Protein 1.36588355646381 g
- Saturated Fat 4.32364311643933 g
- Serving Size 1 1 cookie (19g)
- Sodium 51.2382000498678 mg
- Sugar 0.560541121235028 g
- Trans Fat 0.641331800742203 g
- Calories 95 calories
Step-by-step
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the egg, butter, almond flour, salt, baking powder, erythritol and vanilla in a medium bowl.
- Mix well with a fork until a dough is formed.
- Place the chopped walnuts on a plate.
- Form the dough into 1.5 inch balls and roll in the walnuts to coat.
- Place on a parchment-lined cookie sheet.
- Bake for 8 minutes.
- Remove from oven and press a small dent into the center of each cookie.
- Place approximately 1 teaspoon of jam in each cookie dent.
- Return to the oven and bake an additional 10 minutes.
- Remove and transfer to a rack or platter to cool for 30 minutes.
- Cookies MUST be fully cool to stay together - until then they will be quite fragile, so handle gently when transferring.
Operating without standard wheat flour requires understanding how nut flours behave under thermal transfer. Almond flour lacks gluten structures, meaning it relies entirely on the coagulation of egg proteins and the solidification of fats to hold its shape. Managing this transition demands careful observation of visual cues rather than relying solely on set baking times, since alternative flours brown differently than traditional grains.
- Bake the initial round for exactly 8 minutes at 375 degrees Fahrenheit to set the exterior before making the indentation.
- Press the center dent immediately upon removing the sheet from the oven while the crumb is still malleable, preventing the edges from shattering.
- Look for a light golden hue around the base of each cookie as the definitive indicator that the almond flour has finished cooking through.
- Allow the baked batch to rest undisturbed on a cooling rack for 30 minutes, allowing the butter and egg proteins to firm up completely.
- Store these cookies in an airtight container at room temperature for up to four days, or freeze them layered between parchment paper for longer storage.
Freezing works well for these treats because the high fat content prevents excessive moisture loss during thawing. Reheat frozen portions in a 300 degree oven for five minutes to restore structural crispness.
