This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Join my newsletter and never miss a recipe!
MORE COOKIE RECIPES:
INGREDIENTS FOR KETO CHOCOLATE THUMBPRINT COOKIES
- Almond flour
- Brown monk fruit
- Xanthan gum
- Sea salt
- Butter
- Real vanilla
- Dark chocolate chips
- Coconut oil
- Shredded coconut
HOW TO MAKE THESE KETO CHOCOLATE THUMBPRINT COOKIES
HOW TO STORE:
CAN I FREEZE KETO THUMBPRINT COOKIES?
Yes, You can either freeze the unbaked dough balls or the baked cookies without the ganache. To freeze the dough balls, place the dough balls on a parchment-lined baking sheet and freeze them for about 20 minutes. Then transfer the dough balls to a large zip-lock bag.
To freeze baked thumbprint cookies, simply place the cookies on a baking sheet in a single layer and freeze for 20 minutes. Then transfer the cookies to an airtight resealable container and freeze for up to 3 months.
MORE KETO COOKIE RECIPES
Keto Chocolate Thumbprint Cookies
Equipment
- 1 Whisk
Ingredients
- 1 1/2 cups Wholesome Yum Superfine Almond Flour
- 1/4 cup Besti brown monk fruit sweetener with allulose
- 1/2 teaspoon xanthan gum
- pinch of pink salt
- 1/4 cup unsalted butter softened
- 2 teaspoons real vanilla extract
- 1/4 cup Lily's chocolate chips
- 2 teaspoons coconut oil
- shredded coconut to garnish (optional)
Instructions
- Preheat your the to 350 degrees F.
- In a medium mixing bowl whisk the almond flour, brown monk fruit, xanthan gum, and pink salt. Add the butter and vanilla and mix until a dough forms.
- Using a small (1-tablespoon) cookie scoop, roll the dough into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents back down a little with a spoon.
- Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- In a small saucepot, melt the chocolate with the coconut oil over low heat.
- Pour the chocolate into the thumbprints then sprinkle a little coconut on top.
- Let the chocolate set completely before storing the cookies or they will stick together.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Linda
Thank you for this recipe, it was great, I filled some with, lemon curd, jam, and chocolate..
Bobbi
Yum! Yes, I use lemon curd in the Spring and it is sooooo good!! I am so glad you enjoyed the recipe 🙂