Keto Cottage Cheese Raspberry Thumbprint Cookies

Sometimes you just want a classic bakery style cookie without all the extra sugar and carbs.

That is why I love making these keto cottage cheese raspberry thumbprint cookies when I want a quick sweet treat.

Blending cottage cheese into the dough keeps the cookies soft and adds a bit of extra protein, but you cannot taste the cheese at all.

They are completely low carb and keto friendly, so you can enjoy a couple with your morning coffee without breaking your daily carb limit.

The sweet jam in the middle gives you the perfect fruit flavor in every single bite.

Why You’ll Love This Recipe

Ultra Tender Texture – Blending cottage cheese into the dough creates a melt-in-your-mouth texture that never dries out.

Perfect Flavor Balance – Tart raspberry jam balances the rich, buttery almond dough in every single bite.

Real Bakery Taste – These cookies taste just like authentic shortbread treats while staying completely keto friendly.

Gorgeous Presentation – The bright red jam and powdered dusting make these cookies look stunning on any plate.

Recipe Ingredients

• 1/2 cup Full-Fat Cottage Cheese
• 1/4 cup Unsalted Butter, softened
• 1/2 cup Granulated Monk Fruit Sweetener
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 2 cups Blanched Almond Flour
• 2 tbsp Coconut Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Xanthan Gum
• 1/4 tsp Salt
• 1/4 cup Sugar-Free Raspberry Jam
• 2 tbsp Powdered Monk Fruit Sweetener

How To Make

Step 1

Blend the cottage cheese in a small blender or food processor until completely smooth.

Step 2

In a large bowl, beat the butter and sweetener until creamy. Add the blended cottage cheese, egg yolk, vanilla, and almond extract, and beat until smooth.

Step 3

Whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt, then stir into the wet mixture until a smooth dough forms. Chill for 30 minutes.

Step 4

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 5

Roll the dough into 1 tbsp balls and place them 1 1/2 inches apart. Press your thumb or the back of a teaspoon into the center of each ball to make a deep well, smoothing any cracks around the edges.

Step 6

Fill each well with about 1/2 tsp of raspberry jam.

Step 7

Bake for 13 to 15 minutes, until the edges are lightly golden. Cool on the baking sheet for 15 minutes, then dust with powdered sweetener.

Tips

Blend the Cottage Cheese Completely

Make sure you blend the cottage cheese until there are absolutely no curds left.

If any curds remain, you will end up with wet white specks and uneven pockets in your baked cookies.

I recommend scraping down the sides of your blender cup once or twice to get a perfectly silky texture.

Do Not Skip Chilling the Dough

You will get the best results if you give the dough the full 30 minutes in the fridge.

Chilling gives the coconut flour time to absorb the moisture so the dough becomes easy to roll.

Cold dough also keeps its shape in the oven instead of melting into flat puddles.

Smooth Out the Cracks

Low carb dough does not have gluten, so it naturally splits around the rim when you press your thumb down.

My favorite trick here is to dip your fingertip in a drop of water and smooth over any cracks before baking.

Sealing those little splits stops the raspberry jam from leaking out onto your baking sheet.

More Recipes

• Keto Cherry Cheesecake Linzer Cookies
• Keto Cream Cheese Cookies
• Keto Lemon Ricotta Cookies
• Keto Raspberry Almond Thumbprints
• Keto Raspberry Cheesecake Bars

Frequently Asked Questions

Will these cookies taste like cottage cheese?

Not at all, because blending the cottage cheese makes it completely smooth and creamy.

It acts just like cream cheese in the dough, giving the cookies a tender texture while letting the sweet vanilla and almond flavors shine.