Keto Raspberry Almond Shortbread Thumbprint Cookies – A Low-Carb Delight for Your Keto Lifestyle
Introduction:
Traditional thumbprint cookies, with their buttery shortbread base and sweet fruit preserves, are a favorite for many during the holiday season or as a delicious snack. Unfortunately, these classic cookies are packed with sugar and refined flour, making them unsuitable for those following a keto or low-carb diet. But fear not—this Keto Raspberry Almond Shortbread Thumbprint Cookies recipe gives you the perfect solution! These cookies maintain the classic shortbread texture, filled with a homemade, sugar-free raspberry jam that keeps the carb count low while delivering a burst of fruity flavor.
This keto version uses almond flour as the base and erythritol as a sugar substitute, allowing you to enjoy a treat without the carbs. The almond flour provides healthy fats, and the raspberry jam brings a naturally sweet, tangy finish. Whether you’re craving a cookie for a special occasion or a low-carb treat for your everyday keto meal plan, these thumbprint cookies are sure to hit the spot.
In this detailed recipe, we’ll walk you through every step of the process, from the ingredients and instructions to nutritional breakdowns, WW (Weight Watchers) SmartPoints, and tips on how to make these cookies even better. Let’s dive into the world of keto baking with these delightful Raspberry Almond Shortbread Thumbprint Cookies!
Ingredients for Keto Raspberry Almond Shortbread Thumbprint Cookies:
For the Cookies:
- Almond Flour: 2 cups (240g)
Almond flour is the perfect choice for keto baking due to its low-carb nature, healthy fats, and soft, slightly nutty flavor. It forms the base of these shortbread cookies, providing a delicate crumb while being keto-friendly and gluten-free. - Butter (unsalted, softened): 1/2 cup (115g)
Butter is essential for creating the melt-in-your-mouth texture of shortbread cookies. It adds richness and helps bind the dough, ensuring the cookies turn out soft and tender. - Erythritol (granulated): 1/3 cup (60g)
Erythritol is a popular sugar substitute in keto baking because it has zero carbs and does not raise blood sugar levels. It works well in this recipe to provide sweetness without compromising the keto-friendly nature of the cookies. - Almond Extract: 1 teaspoon
Almond extract is used to enhance the almond flavor in the cookies. It adds a subtle but delightful nutty fragrance that pairs perfectly with the almond flour and makes these cookies extra aromatic. - Egg Yolk: 1 large
The egg yolk helps to bind the ingredients and adds moisture to the dough, ensuring the cookies are soft and tender. The yolk also gives the cookies a rich, golden color. - Vanilla Extract: 1 teaspoon
Vanilla extract is another essential flavoring in this recipe. It adds a sweet, aromatic note that balances the almond flavor and complements the fruity raspberry filling. - Baking Powder: 1/2 teaspoon
Baking powder gives the dough a slight rise, creating a soft and light texture in the cookies. It ensures the cookies are not too dense while maintaining their crisp edge. - Salt: 1/4 teaspoon
Salt enhances the flavor of the cookies and helps balance out the sweetness from the erythritol and raspberry jam.
For the Raspberry Filling:
- Frozen Raspberries: 1 cup (150g)
Frozen raspberries are used for the filling because they are lower in sugar compared to fresh berries and are easy to work with. They provide a tart, sweet flavor that perfectly contrasts with the rich almond shortbread. - Erythritol (powdered): 1 tablespoon
To sweeten the raspberry filling, we use powdered erythritol, which dissolves easily and helps keep the jam smooth and sugar-free. - Lemon Juice: 1 teaspoon
Lemon juice brightens up the flavor of the raspberry filling, enhancing the tartness and bringing out the natural sweetness of the raspberries. - Chia Seeds (optional): 1 teaspoon
Chia seeds help thicken the raspberry filling naturally, giving it the consistency of traditional jam without the need for added sugar or artificial thickeners.
Step-by-Step Instructions for Keto Raspberry Almond Shortbread Thumbprint Cookies:
Step 1: Prepare the Raspberry Filling
Begin by preparing the raspberry filling. In a small saucepan, combine the frozen raspberries, powdered erythritol, and lemon juice. Heat the mixture over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes.
If you prefer a thicker filling, add chia seeds to the saucepan. These will absorb excess liquid and help the filling set to a jam-like consistency. Continue cooking for another 1-2 minutes until the chia seeds have thickened the mixture.
Once the filling has reached the desired consistency, remove it from the heat and allow it to cool completely before using it to fill the cookies. The filling should have a jam-like texture and can be refrigerated until ready to use.
Step 2: Preheat the Oven and Prepare the Cookie Dough
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking. This step will ensure that the cookies bake evenly and maintain their perfect shape.
In a medium mixing bowl, beat the softened butter with the erythritol using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. This will ensure that the cookies have a soft, tender texture.
Step 3: Mix the Wet Ingredients
Add the egg yolk, almond extract, and vanilla extract to the butter mixture. Beat the ingredients until fully incorporated, ensuring a smooth, creamy consistency.
Step 4: Add the Dry Ingredients
In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms. The dough should be thick and slightly crumbly but hold together when pressed.
Step 5: Shape the Cookie Dough
Use a spoon or your hands to form the dough into 1-inch balls. Arrange the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Once all the dough is shaped, use your thumb (or the back of a spoon) to gently press into the center of each ball, creating a small well to hold the raspberry filling. Be careful not to press too hard, as you want the cookies to maintain their shape.
Step 6: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are firm to the touch. The cookies will continue to firm up as they cool, so don’t worry if they’re slightly soft when you first remove them from the oven.
Step 7: Fill the Thumbprint Wells
Once the cookies have cooled completely on the baking sheet (about 10 minutes), carefully spoon about 1/2 teaspoon of the prepared raspberry filling into the center of each thumbprint. You may need to gently re-press the center if it has lost some of its indentation during baking.
Step 8: Let the Cookies Set
Allow the cookies to rest for an additional 10-15 minutes before transferring them to a wire rack. This allows the raspberry filling to set slightly, ensuring it stays in place when the cookies are handled.
Step 9: Enjoy!
Once the cookies have cooled completely and the raspberry filling has set, they’re ready to be enjoyed. These keto raspberry almond shortbread thumbprint cookies are perfect for any occasion and are sure to satisfy your sweet tooth without derailing your keto goals.
Nutritional Information (Per Cookie):
Each keto raspberry almond shortbread thumbprint cookie is packed with flavor and low in carbs, making it a perfect choice for those following a ketogenic diet. Below is the nutritional breakdown for one cookie (with the filling included):
- Calories: 170 kcal
- Fat: 15g
- Protein: 4g
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
- Sugar: 1g
- Sodium: 50mg
SmartPoints (WW – Weight Watchers):
For those following Weight Watchers (WW), these keto cookies are a great low-point treat. Each keto raspberry almond thumbprint cookie is 4 SmartPoints on the Blue and Purple Plans, and 5 SmartPoints on the Green Plan. This makes these cookies an excellent choice for those following WW, as they fit into the daily points allowance without sacrificing flavor.
Tips and Variations:
- Swap the Raspberry Filling: If you’re not a fan of raspberries, feel free to substitute the raspberry filling with your favorite low-carb fruit preserves. Blueberry, strawberry, or even a sugar-free lemon curd would work wonderfully with these cookies.
- Add a Crunch: For extra texture, consider rolling the dough balls in chopped almonds or sugar-free shredded coconut before baking. This adds a delightful crunch to the outside of the cookies.
- Make Them Dairy-Free: If you’re dairy-free, you can substitute the butter with a dairy-free butter substitute or coconut oil. Ensure that the egg yolk and other ingredients are also dairy-free.
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Make the Jam Ahead of Time:** The raspberry jam can be prepared in advance and stored in the fridge for up to 1 week. It can also be used in other keto-friendly recipes or as a topping for low-carb pancakes and waffles.
Storing and Freezing Keto Raspberry Almond Thumbprint Cookies:
- Storing: Store these cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, store them in the fridge for up to 2 weeks.
- Freezing: These cookies freeze well! To freeze, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 3 months. When ready to eat, simply thaw at room temperature or reheat in the oven.
Conclusion:
These Keto Raspberry Almond Shortbread Thumbprint Cookies are the perfect balance of buttery shortbread and sweet, tangy raspberry filling—all without the carbs. With just a few simple ingredients, you can create a keto-friendly treat that satisfies your sweet cravings without kicking you out of ketosis. Whether you’re celebrating a special occasion or just want a low-carb snack, these cookies will become a staple in your keto baking repertoire. Enjoy the rich flavors and enjoy guilt-free indulgence with these delicious, keto-approved thumbprint cookies!