Low-Carb Raspberry Thumbprint Cookies
Sweet low-carb raspberry thumbprint cookies are a holiday classic! Fill them with this easy sugar-free raspberry jam.
Servings 12 cookies
Calories 98kcal
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Saucepan
- Potato Masher
- Mason Jar with Lid
Ingredients
Low-Carb Thumbprint Cookies
- 1 1/3 cups Almond Flour
- 3 tbsp Butter softened
- 3 tbsp Cream Cheese
- 1/3 cup Granulated Sugar Alternative
- 1 Egg
- 1 tsp Vanilla
Sugar-Free Raspberry Jam
- 2 cups Fresh Raspberries
- 1 tbsp Granulated Sugar Alternative
- 2 tbsp Chia Seeds
- 1/4 tsp Vanilla Extract
Instructions
Low-Carb Thumbprint Cookies
- In a bowl, mix together butter, cream cheese and sugar.
- Add almond flour, egg and vanilla.
- Cover dough and chill in the refrigerator for at least 20 minutes.
- Roll dough into small balls and place on a prepared baking sheet.
- Using your thumb or a spoon, press down the center of each cookie to create a thumbprint.
- Spoon a small amount of raspberry jam in the center of each cookie.
- Bake at 325 degrees F. for approximately 18-20 minutes.
- Remove and let the cookies cool on a rack.
Sugar-Free Raspberry Jam
- In a sauce pan, add raspberries and begin to warm over low to medium heat.
- As berries start to warm, mash with a fork or potato masher until you have a fairly smooth consistency.
- Add in sugar and cook for another 2-3 minutes.
- Remove from heat and add in chia seeds along with vanilla extract.
- Stir well, and let sit.
- Once the jam cools, place it in an airtight container in the refrigerator for a few hours or overnight. The chia seeds will continue to soak up the liquid and create a thicker, jelly-like consistency.
Notes
Calories: 98 Per Cookie
Net Carbs: 4 Net Carbs Per Serving
Net Carbs: 4 Net Carbs Per Serving