If you are looking for low carb cookies for Christmas cookie swaps or for entertaining, try these keto thumbprint cookies with jam. They are gluten free and sugar free too. Great gift for those on a keto diet or just to sweet treat during the holidays. Each one has just 1.3g net carbs!
You might also like these other keto holiday cookie recipes!
The holidays are quickly upon us and I’m feeling the pressure to make some low carb cookies. This year I thought I’d make some keto thumbprint cookies with jam instead of buttercream. They turned out great and I wanted to share them with you incase you are looking for keto cookie recipes too.
They are basically just like my keto thumbprint cookies with buttercream icing but with an easy raspberry jam that you make on the stovetop. The cookies are rolled in crushed walnuts, baked and then topped with the simple jam.
I love them because thumbprints happen to be my favorite cookie and the jam version is something new to me. I love the nutty flavor and the color too, especially for the holiday season.
Best of these sugar free and gluten free cookies only have 1.3g net carbs so I don’t have to feel guilty about indulging in one or two!
Recipe ingredients I used.
I love Swerve powdered sweetener for recipes like this but you can substitute with your sweetener of choice.
The xanthan gum thickens the jam but if you don’t have any it should still be ok. You can usually find this in bigger grocery stores. Bob’s Red Mill makes some and that is in most grocery stores. Check the baking or gluten free aisles.
I used raspberries because I like the flavor and color but you can use other berries as they are usually low carb. Another option is to use your favorite store bought sugar free jam or preserves. I have a keto strawberry jam recipe too if you would prefer that.
How to make keto thumbprint cookies with jam.
Step 1: Preheat oven to 350°F and cover a cookie sheet with parchment paper or silicone mat and set aside.
Step 2: Get the jam going by adding the raspberries, water, Swerve sweetener and lemon juice to a small sauce pan. Let it simmer over medium heat until the berries breakdown and the sweetener is dissolved. This might take 5-10 minutes.
Step 3: Add the Xanthan gum if using towards the end. Sprinkle it over the mixture and whisk it well to combine. It will thicken the jam and when you take it off the heat it will thicken as it cools.
Step 4: As the jam is cooking, start making the cookie dough. Cream the butter and sweetener together using an electric mixer. Separate the eggs putting the white in a shallow bowl and the yolks with the butter mixture. Then add in the rest of the ingredients and beat until it looks like cookie dough. See below.
Step 5: Place the crushed walnuts in a separate shallow bowl. You can always crush them with a food processor or chop them by hand. Then roll the cookie batter into small balls, roll in the egg white, then roll in the crushed walnuts. Place them on the prepared baking tray.
Step 6: Once you have rolled all of the dough, place the baking sheet into the oven for 5 minutes. Pull out of the oven and gently push your thumb into the partially baked cookies to make a print.
Place back into the oven for 7-10 minutes until lightly browned.
Step 7: Let the cookies cool completely then transfer to a wire rack. Add about a teaspoon of jam in the center and then place them in the refrigerator for 30 minutes to set up.
Note these are bit more fragile then traditional thumbprint cookies so handle with care. They seem to be less so when they have cooled completely.
Store these amazing cookies in an airtight container in the freezer or eat within a day or too. Please scroll down to view the printable recipe card.
If you like buttercream filled thumbprints below are what my other keto thumbprint recipe looks like.
More keto friendly desserts for the holidays.
Below are a few low carb desserts and sweet treats that you can easily make for Christmas or holiday parties.
- keto pumpkin bars
- low carb pumpkin spice, berry, chocolate chip or brownie batter air fryer cheesecake
- sugar free candied or pumpkin spice pecans
- keto chocolate truffles
- low carb strawberry pretzel jello salad
- keto chocolate mousse
- keto pumpkin or peanut butter no bake cheesecake
Well I hope you like these keto raspberry thumbprint cookies. If you love thumbprints I’m sure you will love these if you are on a low carb diet. They are a great for the Christmas holidays but great to eat all year round. Enjoy!
The nutrition info for 1 is 145 calories / 13.8g fat / 3.1g carbs / 1.8g fiber / 3.6g protein = 1.3g net carbs per cookie
- 2 cups almond flour
- 2 sticks butter (16 tablespoons) softened
- 1 teaspoon vanilla extract
- ½ cup Swerve sweetener
- 2 eggs, separated
- 1 ½ cup walnuts, finely ground
Sugar Free Raspberry Jam
- 6 ounces raspberries
- 5 tablespoons Swerve sweetener
- 1 tablespoon lemon juice
- ¼ cup water
- ¼ teaspoon xanthan gum (optional)
- Preheat oven to 350°F. Take out a baking sheet and cover with parchment paper and set aside.
- Start making the jam by getting out a medium sauce pan and adding the raspberries, lemon juice, water and Swerve sweetener. Heat to medium heat and mix well.
- Let the jam cook for about 5-10 nminutes until the berries break down and form the jam. Toward the end add the xanthan gum if using and mix well. It will cause the jam to jell more as it cooks for 1-2 minutes more. Then take it off the heat to cool and it will thicken a bit more as it cools.
- While the jam is cooking, get out 2 shallow bowls. Add the egg whites to one and the crushed walnuts to another. Save the yolks for the cookies.
- Add the butter and sweetener to a large mixing bowl. Using a hand mixer, cream the butter and sweetener together. Then add the yolks and the rest of the ingredients and mix until it forms cookie dough.
- Use a cookie scoop or small spoon and roll some of the batter into a ball. Then roll into the egg whites and then into the crushed walnuts. Place it on the prepared baking sheet and continue with all of the dough.
- Set the baking sheet into the oven and bake for 5 minutes. Take out the baking sheet and press your thumb carefully into each cookie to form a well for the jam. Place them bake into the oven and bake for 7-10 minutes until golden brown.
- Let the cookies cool completely then fill with the raspberry jam. Place the cookies in the freezer or refrigerator so that they set up quicker. Note that these are a bit more fragile then regular thumbprints but as the set up they will be a bit more sturdier. Store in an airtight container.
The nutritional information for 1 cookie is 145 calories / 13.8g fat / 3.1g carbs / 1.8g fiber / 3.6g protein = 1.3g net carbs
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 145