These Keto Chocolate Thumbprint Cookies are soft, chocolatey, and pass for the real thing. Super cute to make for Valentine's Day - with other variations possible!
... but that doesn’t mean I actually made my way through the full backlog of keto cookie recipes I’ve been meaning to post!
Today’s recipe may end up being a new favorite Christmas cookie NEXT year, but for now? I’m considering it a keto Valentine’s Day cookie.
These delicious chocolate cookies are a keto version of the classic thumbprint cookie, just with a cute twist!
They’re soft cookies with a nice chewy texture, and they’re super cute: The “thumbprint” is actually a pair of pinkie prints, forming a heart shape!
Well, that part’s optional, anyway - you can totally make these the traditional way, with a round thumb print for the jam.
Oh, and they’re gluten-free cookies, too - the perfect recipe for an inclusive Valentine’s Day!
Anyway, let’s get to it.
Nutritional Information
These low-carb cookies are great sweet treat for anyone on a keto diet.
As with all of my keto recipes, I go by net carbs.
About 8.5 grams of carbs per cookie are coming from sugar alcohols. Add that to the 2 grams of fiber, and you're left with about 2.5 g net carbs per cookie
This recipe makes 20 cookies, and that’s what the nutritional calculations are based on. If you make yours larger or smaller (fewer or more cookies), your nutritional info will be a little different.
Ingredients
If you’ve done any of my keto cookie recipes, you’ll find that this one uses more of the same basic ingredients.
Anything you don’t have on hand already should be easy to find in any larger grocery store.
A few notes for you:
The “Flour” Mixture
Taking the place of the regular flour you’d normally use to make chocolate thumbprint cookies, I use a blend of:
Super Fine Almond Flour
Chocolate Flavored Whey Protein Powder
Coconut Flour
Xanthan Gum
I find that this blend of ingredients most closely replicates how all purpose flour behaves in a recipe.
... but feel free to use whichever protein powder suits your macros and tastes good.
“Tastes good” is important! If you don’t like drinking it, don’t bake with it!
Sugar Substitute
I use 2 types of keto sweetener in this recipe - both white and brown sugar replacements, just as I do in my regular cookie baking.
In this case, that’s Allulose and Brown Allulose.
A few months ago, I switched my choice of keto friendly sweetener to allulose, and it’s made a HUGE difference - it tastes and acts more like the real thing.
Like the erythritol / monk fruit blend that I used to use, it doesn’t raise blood sugar levels like regular sugar does.
Unlike the erythritol, it also doesn’t give you a weird cooling sensation in the mouth, and doesn’t crystalize the same way. MUCH nicer, IMHO!
Anyway, you can use an Erythritol / Monkfruit Blend Sweetener if you like - I used to use Swerve Granular Sweetener and Swerve Brown Sugar Substitute for my keto cookie recipes.
The only thing is this: allulose is a little less sweet than monk fruit blends.
If you’re using an erythritol monkfruit blend - or even an Allulose-Monkfruit Blend - you’ll want to use ¼ cup for each measure, instead of ⅓ cup.
Raspberry Jam
I use a bit of Sugar Free Raspberry Jam in this batch, as I wanted to make little red heart indentations, for Valentine’s Day.
Sugar Free Strawberry Jam is another good option, to that end.
Don’t care about the color? You can use any variety of “no added sugar” jam or preserves that you like.
Sugar Free Orange Marmalade is a great option - I love the chocolate and orange flavour combo!
Everything Else
Rounding out this recipe, you will need:
Unsweetened Cocoa Powder
Unsweetened Almond Milk
Unsalted Butter
Large eggs
Pure Vanilla Extract
Baking Powder
Baking Soda
Salt
... I just don’t have anything to add, here. Like I said, simple ingredients!
How to Make Keto Chocolate Thumbprint Cookies
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through of the basic steps, with detailed instructions included:
Make the Keto Chocolate Cookie Dough
In stand mixer fit with a paddle attachment - or in a large mixing bowl with an electric mixer - cream butter and sugar substitutes until fluffy.
I’ll usually do this at a medium-high speed, scraping down the sides and bottom of the bowl a few times as I go.
Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
Slowly add this dry ingredients mix to the mixer bowl of wet ingredients, and carefully mix (low speed!) until well incorporated and smooth.
Wrap cookie dough in plastic wrap, chill for 1 hour.
Making the Keto Thumbprint Cookies
Heat the oven to 350 F, line baking sheets with parchment paper.
Roll 1" cookie dough balls, or use a small cookie scoop. You want to get about 20 cookies from the batch.
Arrange dough balls on a baking sheet, leaving at least 2" between cookies - they flatten out a fair amount.
Use your thumb to form a round, shallow indentation on the center of each cookie.
Alternately, use the tip of your pinkie finger to form a heart shaped, shallow indentation in the center of the cookies.
Fill each indentation with about ½ teaspoon of sugar free raspberry jam.
Do not over bake, or you’ll end up with dry cookies!
Cool completely before storing in an airtight container.
Once cooled to room temperature, cookies can be stored in an airtight container for a few days on the counter, longer if in the fridge.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!
Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Chocolate Protein Cookies
Cowboy Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Snickerdoodles
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Triple Chocolate Cookies
Witch Finger Cookies
... but wait, there's more! We have a desserts section for keto recipes - Keto Dessert Recipes! Check it out!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Chocolate Thumbprint Cookies [Gluten Free]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- ¾ cup Unsalted Butter softened
- ½ cup Brown Allulose packed. ⅓ cup if Erythritol
- ⅓ cup Granulated Allulose ¼ cup if Erythritol
- 2 Large eggs
- 1 tablespoon Unsweetened Almond Milk
- 2 teaspoon Vanilla extract
- ½ cup Chocolate Whey Protein Powder
- ⅓ cup Unsweetened Cocoa Powder
- ¼ cup Coconut flour
- ¼ cup Superfine Almond Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Baking Powder
- ¼ cup Sugar free Raspberry Jam
Instructions
Make the Keto Cookie Dough
- In stand mixer - or in a large bowl with an electric mixer - cream butter and sugar substitutes until fluffy.
- Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
- In a small bowl, mix together remaining ingredients.
- Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Wrap cookie dough in plastic wrap, chill for 1 hour.
Making the Keto Thumbprint Cookies
- Preheat the oven to 350 F, line baking sheets with parchment paper.
- Roll 1" balls of cookie dough, or use an ice cream scoop. You want to get about 20 cookies from the batch.
- Arrange dough balls on a cookie sheet, leaving at least 2" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
- Use your thumb to form a round, shallow indentation on top of each cookie. Alternately, use the tip of your pinkie finger to form a heart shaped, shallow indentation in the top of each cookie.
- Fill each indentation with about ½ teaspoon of sugar free raspberry jam.
- Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
- Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container.
Notes
Nutrition
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