If you’re like me, the holidays are not complete without cookies! Decorating sugar cookies has always been a family tradition, and I’ve even hosted “Cookies and Cocktails” parties just to have an excuse to bake more! Living a low carb lifestyle doesn’t mean giving up these holiday favorites — it just means creating low carb versions. These gluten-free, low carb thumbprint cookies are the perfect example!
You can customize these cookies with any sugar-free or low carb jam, jelly or preserves you like. My personal favorite is the Naked Raspberry Spread from Blake Hill Preserves. Their spreads are free from added sugars, artificial colorings, preservatives, and sweeteners, making them a great choice for low carb baking.
These low carb thumbprint cookies call for a powdered low carb sweetener. I love Lakanto Powdered Monkfruit Sweetener, but any 1:1 powdered sweetener replacement works. If you only have granulated sweetener on hand, don’t worry! You can make powdered sweetener by pulsing it in a blender (a NutriBullet works great) for about 30 seconds until it’s light and fluffy. For more on choosing the right sweetener, check out my guide: Low Carb Sweeteners, Which is Best?
These cookies are so delicious that no one will guess they’re low carb and gluten free! With only 3 net carbs per cookie, they’re perfect for parties and fit right into a low carb or keto diet. And if you’re looking for more holiday classics, give my Low Carb Snickerdoodles a try.
Low Carb Thumbprint Cookies
Ingredients
- 1 egg I used Eggland's Best large
- ½ cup butter, salted
- ¼ tsp salt
- 2 cups almond flour, superfine blanched
- ⅔ cup powdered low carb sweetener
- ½ tsp baking powder
- 1 tsp vanilla extract
- 6 tbsp low carb jam/jelly/preserves
Instructions
- Preheat oven to 350 degrees
- Mix egg, butter, salt, almond flour, powdered sweetener, baking powder and vanilla in a medium bowl until dough forms.
- Roll or scoop dough and place on parchment-lined cookie sheet. Bake for 8-10 minutes or until edges start to turn golden brown.
- Remove cookies from oven and press a small dent into the center of each cookie. Place 1 teaspoon of jam in each dent.
- Return to oven and bake for about 8 minutes more, until cookies are golden brown.
- Carefully transfer cookies to cooling rack (the cookies will be very fragile when hot), and let cool for 30 minutes.
Equipment
Notes
