Imagine sinking your teeth into a perfectly spiced, melt-in-your-mouth cookie that not only satisfies your sweet tooth but also keeps you firmly on your keto journey. These Keto Gingerbread Thumbprint Cookies are the ultimate holiday treat that proves healthy eating doesn't mean sacrificing flavor. With a warm blend of classic gingerbread spices and a luscious sugar-free jam center, these cookies are about to become your new low-carb obsession!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 18 cookies
Ingredients
- 2 cups almond flour
- 1/4 cup erythritol
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup sugar-free jam for filling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine almond flour, erythritol, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Whisk the dry ingredients together until well incorporated and no lumps remain.
- In a separate bowl, cream the softened butter until smooth. Add the large egg and mix thoroughly until the mixture becomes light and fluffy.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a cohesive dough forms. The texture should be slightly crumbly but able to hold together when pressed.
- Using clean hands, roll the dough into small balls, approximately 1 inch in diameter. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Using your thumb or the back of a small spoon, create a gentle indentation in the center of each cookie, being careful not to crack the edges.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the cookies appear set.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. The cookies will be delicate at this stage, so handle them gently.
- Once the cookies have slightly cooled but are still warm, carefully fill the center indentations with sugar-free jam, using a small spoon.
- Transfer the cookies to a wire rack and let them cool completely. The jam will set as the cookies reach room temperature.
- Store the cookies in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for 10 minutes before serving.
Tips
- Make sure your butter is truly softened but not melted to ensure the perfect cookie texture.
- Use a digital kitchen scale for precise ingredient measurements, especially with almond flour.
- When creating the thumbprint, use the back of a chilled spoon to prevent the dough from sticking.
- Choose a sugar-free jam with minimal carbs to keep the recipe truly keto-friendly.
- Allow cookies to cool completely before storing to maintain their crisp texture.
- For an extra festive touch, sprinkle a tiny amount of powdered erythritol on top once cooled.
- If the dough feels too crumbly, refrigerate it for 15 minutes to help it bind better.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
