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Irresistible Keto Raspberry Thumbprint Cookies

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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!

Ingredients

Scale

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

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

Find it online: https://www.wellnesswarrior.org/keto-raspberry-thumbprint-cookies/