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prep time
1 h 30 min
cook time
15 min
ready time
1 h 45 min
Keto Shortbread Thumbprint Cookies
These rich and buttery shortbread thumbprint cookies are filled with a helping of our Low Carb Blueberry Chia Jam. This can be found in our sides section.
These make a great afternoon snack alongside a cup of coffee or tea. Perfect for the whole family to enjoy.
Net Carbs
2.3 g
Fiber
1.3 g
Total Carbs
8.8 g
Protein
4.3 g
Fats
17.3 g
184 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Low Carb Blueberry Chia Jam
3 servings
Food Cupboard Home Baking Almonds Ground by Sainsbury's
5 ounce
Unsalted Butter
½ cup
100% Pure Erythritol by Now
¼ cup
Recipe Steps
steps 8
1 h 45 min
Step 1
Add the butter and the erythritol to a food processor and blend together until creamy.Step 2
Add the ground almonds and blend until a dough forms.Step 3
Remove the dough from the food processor. Roll and wrap in plastic wrap and transfer to the fridge for a minimum of 1 hour to firm.Step 4
Remove the dough from the fridge and divide into 10 even portions, rolling into a ball with your hands. Using your thumb press an indentation into the center of each dough ball. Press down the edges of the cookies slightly.Step 5
Divide the jam evenly between the cookies, filling the center of each. Transfer back to the fridge for a further 15 minutes to cool.Step 6
Preheat the oven to 340 degrees Fahrenheit and line a shallow oven tray with baking paper.Step 7
Transfer the chilled cookies to the lined oven tray, leaving a good space between each and bake for 15 minutes until golden brown and just firm.Step 8
Set aside to cool completely before serving.
