There’s nothing more comforting than a warm, chewy cookie with a yummy fruity filling. This Keto Strawberry Thumbprint Cookies recipe is made with only 5 ingredients and is ready in under an hour. Whether you’re looking for the perfect holiday cookie or an everyday snack, you will love these gluten-free, dairy-free keto thumbprint cookies.
Keto Strawberry Thumbprint Cookies
You won’t believe how easy this 5-ingredient jam thumbprints recipe is. The best part? There’s no flour required.
The dough is made with fresh pecans processed in a food processor, mixed with baking powder and salt, then sweetened with sugar-free maple-flavored syrup. We like to use Lakanto brand maple-flavored syrup in many of our baking recipes, and it’s perfect the perfect low-carb sweetener for these keto thumbprint cookies too.
A spoonful of your favorite brand of sugar-free strawberry preserves is the final touch that brings these delectable cookies together.
Don’t like jam? No problem. You can also fill your thumbprint cookies with your favorite keto-friendly chocolate if you prefer.
Do you fill thumbprint cookies before or after baking?
If you’ve never made thumbprint cookies before, this may be the first question you ask yourself when trying a new recipe. The short answer is this – thumbprint cookies are meant to be filled with jam before baking.
Baking the strawberry preserves into the craters of your low carb thumbprint serves two purposes. First, the jam will thicken into a yummy pool of sweetness that’s both chewy and gooey. Second, baking the filling into the cookies keeps the jam in place.
If you add the jam after baking the cookies, you’ll likely end up with a puddle of thinned preserves that will fall right off due to the heat from the fresh-baked dough.
How to Make Keto Thumbprint Cookies
- Place the pecans in a food processor. Put the lid on and process for 1-2 minutes. You should see the pecans near the bottom of the bowl start to turn into “butter”. The pecans at the top of the processor should resemble pecan meal or pecan flour.
- Add the maple-flavored syrup, baking powder, and salt.
- Process for an additional 20-30 seconds or until your dough forms a ball.
- Using a cookie scoop (or a tablespoon) scoop out cookie dough balls approximately one inch thick. Place them on your parchment-lined cookie sheet 2 inches apart.
- Press the center of the dough balls with your thumb, or the back of a spoon, to make a small crater in the dough.
- Place 1/2 teaspoon of sugar-free strawberry preserves in the center of each cookie crater and bake as directed.
If you have any questions please leave a comment below and we will do our best to answer.
Ingredient Substitutions for Thumbprint Cookies
- You can use your favorite brand of maple-flavored syrup. We like to use Lakanto brand because their products are sugar-free, so they’re great for keto baking.
- These keto thumbprint cookies can also be made using your favorite sugar-free jam or preserves in any flavor. Keep in mind that the carb count may change, so you’ll want to look at the nutrition label to calculate the net carbs per serving.
- Don’t want to use jam? You can make keto chocolate thumbprint cookies instead. Simply place a teaspoon of your favorite sugar-free chocolate chips in the crater of your low carb thumbprint cookie dough and bake as directed. When you remove the cookies from the oven, use the back of a spoon to spread the melted chocolate.
Did you make these keto strawberry thumbprint cookies? Please come back and let us know what you thought of the recipe.
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Nutrition Information: Yield: 18 Serving Size: 1 cookie
Amount Per Serving: Calories: 95Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 44mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 3gProtein: 2g