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prep time
12 h 35 min
cook time
28 min
ready time
13 h 3 min
Keto Strawberry Jelly Thumbprint Cookies
Cream cheese based thumbprint cookies are filled with a homemade and natural strawberry jelly. Between the cookie and jelly, this dessert is tart, tangy, sweet, and fruity! This strawberry jelly is not like what you are used to from a store because we cannot use white sugar nor the quantities of sugar that are required for stiff jellies and jams. However, this jelly sits perfectly in a dollop atop your cookie!
Jessica L.
Net Carbs
2.3 g
Fiber
1.4 g
Total Carbs
3.7 g
Protein
1.2 g
Fats
4.4 g
59 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese
4 ounce
Unsalted Butter
2 tablespoon
Stevia In The Raw, Bakers Bag
4 tablespoon
Raw Egg, White
1 large
Vanilla Extract
¼ teaspoon
Coconut Flour
½ cup
Baking Powder
½ teaspoon
Strawberries
4 ounce
Premium Fruit Pectin by Sure Jell
½ tsp
Water
1 tablespoon
Stevia In The Raw, Bakers Bag
4 tablespoon
Lemon Juice
1 teaspoon
Recipe Steps
steps 9
13 h 3 min
Step 1
In a stand mixer with a paddle attachment, mix the cream cheese and butter until you have a fluffy, room temp mixture that is similar to buttercream in consistency.Step 2
Mix in the egg white and vanilla until your mixture breaks and comes back together. Then, mix in the coconut flour and baking powder. You should have a very sticky batter.Step 3
Scrape down your bowl and transfer the batter to a sheet of parchment paper. Use the paper to roll the batter into an 8-inch log. Wrap up the log and set it in your freezer to rest overnight.Step 4
In a small pot, combine together all the remaining ingredients (tops of strawberries removed). Place a lid on the pot and heat the ingredients to a low simmer. Allow the pot to simmer for up to 10 minutes to produce soft strawberries and a red liquid.Step 5
Turn off the stove heat. Use an immersion blender to blend the ingredients into a smooth liquid. Allow the liquid to cool to room temp before storing in a container in your refrigerator. This strawberry jelly will need to set overnight - at least 12 hours.Step 6
The day you’re ready to bake, preheat your oven to 325 degrees and line a sheet tray with parchment paper. Unwrap your cookie log and let it become soft enough to slice with a warm knife. Slice the log into 16 pieces, laying them on the sheet tray. Once the cookies are soft enough, use a thumb to press down the centers. This is where the jelly will be going later.Step 7
Bake the tray of cookies for aprrox. 15 minutes. The tops should stay white while the bottoms will be lightly golden brown when done. Once the cookies are baked, allow them to cool to room temperature. You can place them in your refrigerator to speed up this process.Step 8
Finally, fill either a piping bag or small ziploc bag with your cooled strawberry jam. The jam should be thick enough to coat the back of a spoon but will still be a little loose (this is not like a firm jelly you buy at the store). Fill each thumbprint cookie with approx. 1 teaspoon of jelly.Step 9
You can cool you filled cookies in your refrigerator until you are ready to serve them. Enjoy!
Comments
CathyandHazel 2 years ago
What would the nutrition be without the jelly?
ErvDP 5 years ago
Can I use Splenda or has to be stevia ?