Keto Raspberry Almond Thumbprints

I always loved making thumbprint cookies during the holidays when I was younger. I wanted to make a healthier version that I could enjoy anytime without worrying about too many carbs.

That is why I created these keto raspberry almond thumbprints. They have a soft, buttery base and a sweet fruit filling in the middle.

Since these are low carb and keto friendly, they do not use regular flour or sugar. Instead, I use simple ingredients that keep the carb count low while keeping the classic texture.

They are very easy to make and you only need a few minutes of prep time. I hope you enjoy making them as much as I do.

Why You’ll Love This Recipe

Rich Buttery Texture – Cream cheese and butter make these low carb treats incredibly soft and rich.

Quick and Simple – You can prepare these beautiful holiday cookies in just twenty minutes with basic kitchen tools.

Truly Keto Friendly – Almond flour and sugar free jam keep this delicious dessert low carb and keto friendly.

Recipe Ingredients

For the Cookies

• 1 1/2 cups Almond Flour
• 1/3 cup Powdered Erythritol
• 1/4 cup Unsalted Butter, Softened
• 2 oz Cream Cheese, Softened
• 1 Large Egg Yolk
• 1 teaspoon Almond Extract
• 1/4 teaspoon Fine Sea Salt

For the Filling

• 1/3 cup Sugar Free Raspberry Jam
• 1 teaspoon Lemon Juice

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the butter, cream cheese, and powdered erythritol until smooth and creamy.

Step 3

Mix in the egg yolk, almond extract, and sea salt.

Step 4

Stir in the almond flour until a soft dough forms, then chill the dough for 15 minutes.

Step 5

Mix the sugar free raspberry jam with lemon juice in a small bowl.

Step 6

Roll the dough into 14 balls, place them on the baking sheet, and press a deep thumbprint into each one.

Step 7

Spoon a little raspberry filling into each center.

Step 8

Bake for 12 to 14 minutes, then cool completely before serving.

Tips

Bring the Butter and Cream Cheese to Room Temperature

I recommend taking your butter and cream cheese out of the fridge at least an hour before you start baking. If these ingredients are too cold, they will not mix together smoothly and you will end up with small lumps in your dough.

You’ll get the best results if they are soft enough that your finger leaves a gentle imprint when you press them.

Chill the Dough Before Shaping

I’ve found that letting the dough rest in the fridge for 15 minutes is a step you should not skip. Almond flour dough can get very sticky and soft as it warms up from the heat of your hands.

Chilling the dough makes it much easier to roll into neat balls and helps the cookies hold their shape while they bake.

Prevent Cracking When Pressing the Dough

When you press your thumb or a small spoon into the dough balls, you might notice the edges starting to crack. My favorite trick here is to gently damp your thumb with a tiny bit of water before pressing down.

If you still see small cracks on the sides, you can easily smooth them out with your fingers before adding the filling.

More Recipes

• Keto Almond Flour Madeleines
• Keto Italian Amaretti Cookies
• Keto Raspberry Cheesecake Bars
• Keto Raspberry White Chocolate Blondies
• Keto Shortbread Cookies

Frequently Asked Questions

How do I keep the cookie dough from cracking when I press my thumb into it?

If the dough starts to crack around the edges, you can lightly dampen your thumb or the back of a small spoon before pressing the center.

If small cracks still appear, just use your fingers to gently press the edges back together before baking to keep them looking neat.