How many carbs are in keto thumbprint cookies?

Each cookie has 2.4g net carbs (4.0g total carbs minus 1.6g fiber), 132 calories, 3.4g protein, and 12.2g fat. This recipe makes 16 cookies.

Can I make these dairy-free?

Yes. Swap the unsalted butter for an equal amount of softened vegan butter or refined coconut oil. Coconut oil makes a slightly more fragile cookie, so chill the dough for 15 minutes before baking.

What sugar-free jam should I use?

Choose a jam sweetened only with monk fruit, allulose, or erythritol with no added sugar, such as ChocZero or Good Good brands. Avoid anything labeled 'low sugar' that still lists sugar or fruit juice concentrate.

Keto Thumbprint Cookies: 2.4g Net Carbs

Name: Keto Thumbprint Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 16 servings
Cuisine: Keto
Ingredients: 2 cups (224g) blanched almond flour; 1/3 cup (67g) granulated allulose or erythritol; 1/2 cup (113g) unsalted butter, softened; 1 large egg yolk; 1 tsp pure vanilla extract; 1/4 tsp almond extract; 1/4 tsp fine sea salt; 1/2 tsp baking powder; 1/4 cup sugar-free raspberry or strawberry jam (no added sugar)

Keto Thumbprint Cookies

Buttery almond-flour shortbread cookies with a jewel of sugar-free raspberry jam pressed into the center. At just 2.4g net carbs each and ready in 35 minutes, they deliver classic holiday cookie nostalgia without the sugar crash.

Jordan Lee

Head of Nutrition · June 18, 2026

15 min

Prep

14 min

Cook

29 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

2.4g

Net carbs

1.6g

Fiber

Total carbs

3.4g

Protein

12.2g

Fats

132

Calories

Per serving · makes 16. Values are estimates; brands vary.

keto dessertalmond floursugar freelow carb cookiesgluten free

These almond-flour thumbprint cookies bring all the buttery, jam-filled nostalgia of the holiday classic with none of the sugar. They come together in one bowl and are ready in about half an hour.

Instructions

Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.

In a bowl, beat the softened butter and sweetener together until light and fluffy, about 1 minute. Beat in the egg yolk, vanilla, and almond extract until smooth.

Whisk the almond flour, salt, and baking powder together, then add to the wet ingredients and mix until a soft, cohesive dough forms.

Scoop the dough into 16 balls (about 1 tablespoon each) and space them evenly on the sheet. Press a deep well into the center of each with your thumb or the back of a 1/2 tsp measuring spoon.

Spoon a scant 1/2 teaspoon of sugar-free jam into each well, being careful not to overfill.

Bake for 12 to 14 minutes, until the edges are lightly golden. The cookies will be very soft and fragile when hot.

Let cool on the sheet for at least 15 minutes to firm up before transferring. They set as they cool.

Tips & notes

Almond flour cookies are delicate straight from the oven. Resist moving them until fully cooled or they will crumble.

Allulose browns and softens more like real sugar than erythritol, which can give a slightly cooling aftertaste and a firmer set. Either works.

Store in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months.

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Frequently asked questions

How many carbs are in keto thumbprint cookies?: Each cookie has 2.4g net carbs (4.0g total carbs minus 1.6g fiber), 132 calories, 3.4g protein, and 12.2g fat. This recipe makes 16 cookies.
Can I make these dairy-free?: Yes. Swap the unsalted butter for an equal amount of softened vegan butter or refined coconut oil. Coconut oil makes a slightly more fragile cookie, so chill the dough for 15 minutes before baking.
What sugar-free jam should I use?: Choose a jam sweetened only with monk fruit, allulose, or erythritol with no added sugar, such as ChocZero or Good Good brands. Avoid anything labeled 'low sugar' that still lists sugar or fruit juice concentrate.