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Keto Thumbprint Cookies
These cookies are full on almond flavor and the jam in the center puts them over the top! Use any sugar free jam for the centers. I used apricot because it is one of my favorites, but raspberry jam would be classic!
How to Make It
Step 1
Preheat an oven to 350 F. In a medium mixing bowl, combine the almond flour, Swerve, a pinch of kosher salt, almond extract and egg whites. Have 3 egg whites handy, but I only used about 2 to 2 ½ egg whites.
Step 2
Mix until combined very well. Then roll into 1 ¼” balls and place on a parchment lined baking sheet.
Step 3
Press a deep indent in each ball with your thumb. Fill with ½ teaspoon of apricot jam or any other jam you prefer.
Step 4
Bake for 12-14 minutes or until the cookies are set. Let them cool on the baking sheet before trying to remove them. They should be soft in the center with a browned bottom.
Ingredients
- Almond Flour – 2 cup
- The Ultimate Sugar Replacement Granular by Swerve – ⅔ cup
- Almond Extract – 1 teaspoon
- Raw Egg, White – 3 large
- Sugar Free Apricot Preserves by Smucker’s – 8-½ teaspoon
