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Golden keto thumbprint cookies with red sugar-free jam centers on a baking sheet.

Keto Thumbprint Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 servings
Calories 135 kcal

Ingredients
  

  • 2 cups superfine blanched almond flour
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 1 large egg , room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons sugar -free raspberry or strawberry preserves

Instructions
 

  • Preheat a convection oven to 325 degrees Fahrenheit (163 degrees Celsius) and line a heavy-gauge baking sheet with a silicone mat or parchment paper.
  • In a medium bowl, sift and whisk together the almond flour, baking powder, and sea salt to eliminate clumps and ensure even leavening.
  • In a separate stand mixer bowl, cream the softened butter and granulated sweetener on medium speed for 2 minutes until aerated and pale.
  • Incorporate the egg and vanilla extract into the butter mixture, beating until emulsified.
  • Lower the mixer speed and gradually integrate the dry ingredients until a cohesive, non-sticky dough forms.
  • Using a calibrated scoop, portion the dough into 18 spheres (approximately 25 grams each) and arrange them 2 inches apart on the baking sheet.
  • Depress the center of each sphere using a damp thumb or the back of a 1/2 teaspoon measure to create a uniform cavity without cracking the edges.
  • Distribute 1/2 teaspoon of sugar-free preserves into each cavity using a small spatula.
  • Transfer the sheet to the center rack and bake for 12 to 15 minutes, or until the peripheral edges achieve a light golden hue.
  • Execute a full cooling cycle on the baking sheet for a minimum of 20 minutes; the cookies require thermal reduction to set their internal structure and avoid disintegration.