Low-Carb Raspberry Thumbprint Cookies
Indulge in the delightful taste of Low-Carb Raspberry Thumbprint Cookies, a treat that perfectly balances sweetness and tanginess. These scrumptious cookies feature a buttery almond flour base filled with a homemade sugar-free raspberry jam that bursts with flavor. Ideal for family gatherings or as a quick snack, they are simple to make and fit seamlessly into your low-carb lifestyle. Enjoy them fresh out of the oven or store them for later to satisfy your sweet cravings without guilt!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 2 cups Fresh Raspberries
- 1 tbsp Granulated Sugar Alternative
- 2 tbsp Chia Seeds
- 1/4 tsp Vanilla Extract
Instructions
- In a bowl, mix 1 1/3 cups almond flour, 3 tablespoons softened butter, 3 tablespoons cream cheese, 1/3 cup sugar alternative, 1 egg, and 1 teaspoon vanilla until smooth.
- Preheat your oven to 350°F (175°C). Roll tablespoon-sized portions of dough into balls and place on a parchment-lined baking sheet. Create an indentation in each ball with your thumb.
- In a saucepan over medium heat, combine 2 cups fresh raspberries, 1 tablespoon sugar alternative, 2 tablespoons chia seeds, and 1/4 teaspoon vanilla extract. Cook for 5-7 minutes until it reaches a jam-like consistency.
- Bake cookies for about 20 minutes or until golden around the edges. Once cooled slightly, fill each indentation with raspberry jam.
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg