Keto Cottage Cheese Raspberry Thumbprint Cookies
These delicious cookies are low carb and keto friendly. They make an irresistible, crowd-pleasing treat everyone will enjoy.
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
Equipment
- food processor
Instructions
- Blend the cottage cheese in a small blender or food processor until completely smooth.
- 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.
- 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.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 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.
- Fill each well with about 1/2 tsp of raspberry jam.
- 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.
Nutrition
Serving: 1servingCalories: 87kcalCarbohydrates: 3gProtein: 3gFat: 7g
Tried this recipe?Let us know how it was!