This holiday season is gonna be delicious without the need to break your diet! Easy ketogenic jam thumbprint cookies with only 0.6g net carbs!
Mix all of the ingredients for the dough and knead it with your hands or a mixer with dough hooks until you get a smooth mass.
Cover with plastic wrap and chill in your fridge for 1 hour.
In the meantime, make the sugar-free jam.
Click here for my basic sugar-free strawberry jam recipe.
(You can adapt the recipe and use other berries like raspberries by replacing the strawberries with whatever you would like to use.)
Preheat your oven to 340°F/170°C once you get the dough out of the fridge.
After one hour has passed, take out the dough and start to form small balls.
You can use a cookie scoop to help you with this process.
Press the balls down using the palm of your hand.
The dough will crinkle a bit and that's fine, but you may want to "repair" crinkles that are too big and would cause the dough to fall apart.
Once you got your dough into a medallion shape, form the small holes for the jam.
You can use your thumb or kitchen utensils like the backend of a wooden spoon to press small holes into the dough.
Make sure to be gentle while you press because if you press too hard, your cookie may break apart and you might have to repeat the process.
Fill the small holes with the sugar-free jam.
I simply used a small teaspoon to do this.
Bake in the oven for approx. 10 min.
Keep an eye on the cookies because, in my experience, almond flour tends to burn faster than wheat flour.
Wait until the cookies are completely cold before enjoying them with a hot cup of coffee or tea!
Store them in an air-tight container for approx. 4-5 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 cookie
Servings 15
- Amount Per Serving
- Calories 60
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 1.1g5%
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mix all of the ingredients for the dough and knead it with your hands or a mixer with dough hooks until you get a smooth mass.
Cover with plastic wrap and chill in your fridge for 1 hour.
In the meantime, make the sugar-free jam.
Click here for my basic sugar-free strawberry jam recipe.
(You can adapt the recipe and use other berries like raspberries by replacing the strawberries with whatever you would like to use.)
Preheat your oven to 340°F/170°C once you get the dough out of the fridge.
After one hour has passed, take out the dough and start to form small balls.
You can use a cookie scoop to help you with this process.
Press the balls down using the palm of your hand.
The dough will crinkle a bit and that's fine, but you may want to "repair" crinkles that are too big and would cause the dough to fall apart.
Once you got your dough into a medallion shape, form the small holes for the jam.
You can use your thumb or kitchen utensils like the backend of a wooden spoon to press small holes into the dough.
Make sure to be gentle while you press because if you press too hard, your cookie may break apart and you might have to repeat the process.
Fill the small holes with the sugar-free jam.
I simply used a small teaspoon to do this.
Bake in the oven for approx. 10 min.
Keep an eye on the cookies because, in my experience, almond flour tends to burn faster than wheat flour.
Wait until the cookies are completely cold before enjoying them with a hot cup of coffee or tea!
Store them in an air-tight container for approx. 4-5 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
