Irresistible Keto Raspberry Thumbprint Cookies

If you’ve got a sweet tooth but are committed to your keto lifestyle, then get ready for a low-carb twist on a classic treat: Keto Raspberry Thumbprint Cookies. They’re melt-in-your-mouth good, bursting with raspberry flavor, and come with a perfect, buttery almond base that keeps them low in carbs. Whether you’re new to keto baking or a seasoned pro, this recipe is going to be a keeper. Plus, each cookie is so low in carbs, it’ll feel like you’re getting away with something delicious!

Why You’ll Love These Keto Raspberry Thumbprint Cookies

These little gems aren’t just about the taste. Here’s what makes them the ultimate keto dessert:

• Perfectly Sweet & Tangy: The tartness of raspberries paired with a touch of low-carb sweetness creates a flavor bomb that’s perfectly balanced.
• Low-Carb: Each cookie has only 2 grams of net carbs, so you can indulge without derailing your diet.
• Buttery Goodness: The almond flour and butter make these cookies rich and crumbly, just like a classic shortbread cookie.
• Easy & Quick: With minimal ingredients and simple steps, you’ll have a batch ready to go in under 30 minutes.

So, if you’re looking for a new keto recipe that will satisfy your dessert cravings and wow anyone you share them with, these thumbprint cookies are it. Let’s get baking!

The Ingredients You’ll Need

One of the best things about this recipe? It’s simple. You won’t need a mile-long shopping list – just a handful of keto-friendly ingredients:

For the Cookie Dough

• 1 cup almond flour: Almond flour is the star here; it gives these cookies that rich, buttery taste and texture.
• 1/4 cup butter, softened: You want the butter soft enough to mix easily but not melted. Room temperature is ideal.
• 1/4 cup erythritol or preferred keto sweetener: Erythritol is a great choice because it doesn’t have a weird aftertaste and won’t spike your blood sugar.
• 1 tsp vanilla extract: Vanilla adds a little depth and makes these cookies smell absolutely divine.
• 1/4 tsp salt: Just a pinch to balance out the sweetness.

For the Raspberry Filling

• 1/2 cup fresh raspberries: Fresh is best here for a punch of flavor, but if you only have frozen, go ahead and use them.
• 2 tbsp erythritol: This adds a little sweetness to the raspberries without any added carbs.
• 1 tsp lemon juice: A tiny bit of lemon juice enhances the raspberry flavor and keeps the filling from being too sweet.

Optional Additions

• 1 tsp lemon zest: Adds a bright, citrusy flavor.
• 1/4 tsp almond extract: Adds a hint of almond that pairs nicely with the almond flour.

Step-by-Step Instructions

Let’s get these cookies baking!

Step 1: Prepare the Raspberry Filling

• In a small saucepan over medium heat, combine the raspberries, erythritol, and lemon juice.
• Let the mixture cook, stirring occasionally, for about 5-7 minutes until the raspberries break down and thicken. You’ll know it’s ready when the mixture resembles a jam-like consistency.
• Remove from heat and let it cool while you prepare the dough.

Quick Tip: If you prefer a smoother filling, press the raspberry mixture through a fine-mesh sieve to remove the seeds. It’s a bit of extra work, but it’s worth it if you want that smooth, jelly-like center.

Step 2: Make the Cookie Dough

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, beat together the softened butter and erythritol until light and fluffy. This should take about 1-2 minutes.
• Add in the vanilla extract and mix until combined.
• Slowly add the almond flour and salt, mixing until a soft dough forms. The dough should be slightly crumbly but come together when pressed.

Pro Tip: If your dough feels too dry, add a teaspoon of melted butter or coconut oil to bring it together.

Step 3: Shape and Fill the Cookies

• Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 1-2 inches of space between each ball.
• Use your thumb or the back of a spoon to create an indentation in the center of each cookie. Be careful not to press all the way through – you just need a small well for the raspberry filling.
• Spoon about 1/2 teaspoon of the raspberry filling into each indentation.

Step 4: Bake the Cookies

• Bake the cookies in your preheated oven for about 12-15 minutes, or until the edges are golden brown.
• Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Storage Tips for Keto Raspberry Thumbprint Cookies

Once your cookies are cool, you can store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge, and they’ll keep for up to a week.

Can you freeze them? Absolutely! These cookies freeze like a dream. Just store them in a single layer in an airtight container and freeze for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature.

Variations & Substitutions

Want to mix it up a bit? Here are a few ideas to put your own spin on these thumbprint cookies:

• Different Jams: Swap out the raspberry for another low-carb berry like blueberry or blackberry. You can make a similar jam using the same method.
• Chocolate Filling: Melt some sugar-free chocolate and spoon it into the center for a chocolatey twist.
• Nutty Crunch: Add chopped nuts (like pecans or walnuts) to the dough for an extra crunch.

Nutrition Facts

One of the biggest wins here is the nutritional profile – each cookie is low in carbs but big in flavor.

• Calories: 90
• Total Fat: 9g
• Net Carbs: 2g
• Protein: 2g

(Note: These are approximate values and will vary depending on the exact brands and measurements you use.)

Why These Keto Raspberry Thumbprint Cookies Are Perfect for Any Occasion

Whether it’s a holiday cookie tray, a quick after-dinner snack, or a coffee break treat, these thumbprint cookies fit the bill. Their sweet-tangy filling combined with the buttery, crumbly base is just the kind of treat that feels indulgent without breaking any keto rules. And let’s be honest, who doesn’t love a cookie you can eat without a shred of guilt?

Conclusion

If you thought sticking to a keto lifestyle meant saying goodbye to cookies, these Keto Raspberry Thumbprint Cookies are here to prove you wrong. They’re easy to make, totally delicious, and perfect for satisfying those dessert cravings without blowing your carb count. Plus, that homemade raspberry filling is a game-changer – once you try it, you’ll never go back to store-bought jams.

So next time you’re in the mood for something sweet, give this recipe a try! Share your results, snap some pics, and watch these little keto gems become a hit. Just be warned – they’re hard to stop eating!

Irresistible Keto Raspberry Thumbprint Cookies

Print Recipe

Soft, buttery, and low-carb, these Keto Raspberry Thumbprint Cookies are the perfect sweet treat for anyone on a keto diet. Made with almond flour and a fresh raspberry filling, each cookie has only 2g net carbs. Quick, easy, and totally satisfying!

• Author: Jane Summerfield
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American, Keto, Low-Carb
• Diet: Gluten Free

Ingredients

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For the Cookies

• 1 cup almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Raspberry Filling

• 1/2 cup fresh raspberries (or frozen, thawed)
• 2 tbsp erythritol
• 1 tsp lemon juice

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Instructions

• Prepare the Raspberry Filling: In a small saucepan, combine raspberries, erythritol, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes). Set aside to cool.
• Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, beat together softened butter and erythritol until light and fluffy. Add vanilla extract and mix well. Add almond flour and salt, and stir until a soft dough forms.
• Shape and Fill the Cookies: Roll dough into 1-inch balls and place on the baking sheet. Use your thumb or a spoon to create an indentation in the center of each ball. Fill each indentation with a small spoonful of the raspberry filling.
• Bake: Bake for 12-15 minutes or until edges are golden brown. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

• If the dough seems too crumbly, add 1 tsp of melted butter or coconut oil to bring it together.
• For a smoother filling, press the raspberry mixture through a sieve to remove seeds.

Nutrition

• Serving Size: 1 cookie
• Calories: 90 Sugar: 1g Sodium: 30mg Fat: 9g Saturated Fat: 4g Unsaturated Fat: 5g Trans Fat: 0g Carbohydrates: 3g Fiber: 1g Protein: 2g Cholesterol: 10mg