Ingredients:
1 cup almond flour
1/2 cup coconut flour
1/4 cup coconut oil, softened
1/4 cup powdered erythritol or monk fruit sweetener
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup sugar-free raspberry jam (preferably naturally sweetened or sweetened with erythritol)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, softened coconut oil, powdered erythritol or monk fruit sweetener, almond extract, vanilla extract, and salt. Mix until a dough forms. The dough should be slightly sticky but hold together.
Take small portions of the dough and roll them into balls. Place the balls onto the prepared baking sheet.
Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie. Ensure the indentation is deep enough to hold the raspberry jam.
Fill each indentation with a small amount of sugar-free raspberry jam.
Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts:
Servings: Makes about 12 cookies
Serving Size: 1 cookie
Per Serving:
Calories: ~130
Total Fat: ~8g
Saturated Fat: ~3g
Cholesterol: 0mg
Sodium: ~35mg
Total Carbohydrates: ~5g
Dietary Fiber: ~2g
Sugars: ~1g
Sugar Alcohols: ~2g
Protein: ~2g
These keto Raspberry Almond Thumbprint Cookies are now suitable for a ketogenic diet, with reduced carbohydrate content and sugar-free sweeteners. Enjoy the deliciousness while staying in ketosis!