Keto Shortbread Thumbprint Cookies
These rich and buttery shortbread thumbprint cookies are filled with a helping of our Low Carb Blueberry Chia Jam. This can be found in our sides section.
How to Make It
Step 1
Add the butter and the erythritol to a food processor and blend together until creamy.
Step 2
Add the ground almonds and blend until a dough forms.
Step 3
Remove the dough from the food processor. Roll and wrap in plastic wrap and transfer to the fridge for a minimum of 1 hour to firm.
Step 4
Remove the dough from the fridge and divide into 10 even portions, rolling into a ball with your hands. Using your thumb press an indentation into the center of each dough ball. Press down the edges of the cookies slightly.
Step 5
Divide the jam evenly between the cookies, filling the center of each. Transfer back to the fridge for a further 15 minutes to cool.
Step 6
Preheat the oven to 340 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 7
Transfer the chilled cookies to the lined oven tray, leaving a good space between each and bake for 15 minutes until golden brown and just firm.
Step 8
Set aside to cool completely before serving.
Ingredients
- Low Carb Blueberry Chia Jam
3 servings
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
5 ounce
- Unsalted Butter
½ cup
- 100% Pure Erythritol by Now
¼ cup