If you’re like me, it’s not the holidays without cookies. Decorating sugar cookies is a family tradition, and I’ve hosted “Cookies and Cocktails” parties as an excuse to bake lots of cookies! Living a low carb lifestyle doesn’t mean giving up your favorites — it just means finding low carb versions of them. These gluten free, low carb thumbprint cookies are the perfect example.
You can use any sugar-free/low carb jam/jelly/preserves you like in these recipes. My personal favorite is the Naked Raspberry Spread from Blake Hill Preserves. Their spreads have no added sugar, artificial colorings, preservatives or sweeteners.
These low carb thumbprint cookies call for low carb powdered sweetener. My favorite is King Arthur Flour’s Baking Sugar Alternative*. It doesn’t come in a powdered version, but did you know you can easily make your own? Simply pulse granulated sweetener in a blender (I used a NutriBullet*) for about 30 seconds until light and fluffy. To learn more about low carb sweeteners, check out Low Carb Sweeteners, Which is Best?
These cookies are seriously so good, no one will realize they are low carb and gluten free! They are great for parties, and fit in perfect with a low carb or keto diet as they have just 3 net carbs per cookie!
Low Carb Thumbprint Cookies
- 1 egg I used Eggland's Best large
- ½ cup butter, salted
- ¼ tsp salt
- 2 cups almond flour, superfine blanched
- ⅔ cup powdered low carb sweetener
- ½ tsp baking powder
- 1 tsp vanilla extract
- 6 tbsp low carb jam/jelly/preserves
- Preheat oven to 350 degrees
- Mix egg, butter, salt, almond flour, powdered sweetener, baking powder and vanilla in a medium bowl until dough forms.
- Roll or scoop dough and place on parchment-lined cookie sheet. Bake for 8-10 minutes or until edges start to turn golden brown.
- Remove cookies from oven and press a small dent into the center of each cookie. Place 1 teaspoon of jam in each dent.
- Return to oven and bake for about 8 minutes more, until cookies are golden brown.
- Carefully transfer cookies to cooling rack (the cookies will be very fragile when hot), and let cool for 30 minutes.