These keto chocolate thumbprint cookies are a low carb and gluten-free version of the classic shortbread favorite. Traditionally topped with a fruit jam, these tasty little bites have a deliciously creamy chocolate ganache center to give you the perfect low carb, gluten-free, grain-free, and sugar-free holiday bite!
For more holiday cookie deliciousness try these Keto Snowball Cookies or Keto Sugar Cookie Bars.
MORE COOKIE RECIPES:
Yes, here I am with another cookie recipe, my friends. I am a tad obsessed, but I hope you don't mind.
I mean, this one not only brings you tender shortbread goodness but a dreamy chocolate ganache center to boot! So it is a double-duty sweet treat.
A twofer if you will!
I know thumbprint cookies usually have some sort of fruit jam, and I was totally planning on doing that. I had planned on strawberry, then thought about blackberry since that is the Mr's fave, but the little monster in my head was screaming for chocolate.
Like really, realllllly loud.
So in the hopes of shutting him up and preserving my sanity, chocolate it was!
I hope it makes you as happy as it did him.
INGREDIENTS FOR KETO CHOCOLATE THUMBPRINT COOKIES
What you will need:
- 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
STEP 1
Preheat the oven to 350 degrees F.
STEP 2
Combine the almond flour, brown sugar monk fruit, xanthan gum, and sea salt in a medium bowl just until your dough forms. I use a fork or my hands to make sure it is completely combined.
STEP 3
Roll an even tablespoon of dough into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
STEP 4
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.
STEP 5
Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
STEP 6
In a small pot, melt the chocolate with the coconut oil over low heat.
STEP 7
Pour the chocolate into the thumbprints then sprinkle a little coconut on top (or you could use keto sprinkles for a pop of color if you prefer).
STEP 8
Let the chocolate set completely before storing the cookies or they will stick together.
HOW TO STORE:
Store the baked cookies in an airtight container in the fridge for up to 5 days.
CAN I FREEZE KETO THUMBPRINT COOKIES?
Yes, You can either freeze the unbaked dough balls or the baked cookies without the ganache. To freeze dough balls, place the dough balls on a parchment-lined baking sheet and freeze 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.
These cookies are seriously one of my all-time favorite cookies to make.
For 1, they are delicious.
I love shortbread, and I love chocolate.
And for 2, they are uber easy to make and easy to make are my favorite words in a recipe.
When I was testing cookie recipes this recipe was tested over, and over, and over again.
After about the 5th time, Kevin said, "I thought you said this recipe was a keeper". I nodded, mouth full of cookie, then said, "Ya, but you know, I just want to make 100 percent sure".
He gave me the "look" and then laughed.
He wasn't buying my BS 😂
MORE KETO COOKIE RECIPES
Keto Chocolate Thumbprint Cookies
Yield: 12 servings
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
These keto chocolate thumbprint cookies are a low carb and gluten-free version of the classic shortbread favorite. Traditionally topped with a fruit jam, these tasty little bites have a deliciously creamy chocolate ganache center to give you the perfect low carb, gluten-free, grain-free, and sugar-free holiday bite!
Ingredients
- 1 1/2 cups superfine almond flour
- 1/4 cup brown monk fruit
- 1/2 teaspoon xanthan gum
- A pinch of sea salt
- 1/4 cup softened butter
- 2 teaspoons real vanilla
- 1/4 cup Lilly's dark chocolate chips
- 2 teaspoons coconut oil
- Shredded coconut, to garnish (optional)
Instructions
- Preheat your the to 350 degrees F.
- In a medium-sized bowl, whisk the almond flour, brown monk fruit, xanthan gum, and sea salt. Add the butter and vanilla and mix until a dough forms.
- Roll an even tablespoon of 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 pot, 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.
Calories
139.18Fat (grams)
12.70Sat. Fat (grams)
4.21Carbs (grams)
3.21Fiber (grams)
1.75Net carbs
1.46Sugar (grams)
0.70Protein (grams)
3.25Sodium (milligrams)
41.64Cholesterol (grams)
10.17Nutritional 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.
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Thank you for this recipe, it was great, I filled some with, lemon curd, jam, and chocolate..
ReplyDeleteYum! Yes, I use lemon curd in the Spring and it is sooooo good!! I am so glad you enjoyed the recipe :)
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