Low-Carb Thumbprint Cookies - Hallongrotta

Originating from Sweden, these delicate “raspberry caves” (hallongrotta in Swedish) can be on your table in 30 minutes! This recipe is for rookie bakers as much as for the experts.

I made these low-carb thumbprint cookies with almond flour. From my experience, it works best. I tried coconut flour a couple of times, but I could not get the flour vs. fat ratio right. So, if you are allergic to nuts, skip these, and check out my buttery coconut cookies.

Thought these original cookies are filled (or topped?) with raspberry jam, I used my homemade strawberry jam. If you don’t make your own jam, nothing to worry about; there is a wide variety of sugar-free, keto-friendly jam options in stores. Just choose your favorite and use it for the filling.

Except for jam, these can be filled with (salted) caramel sauce, chocolate, nut butter… Still, jam stays a favorite of mine. As you can see, I made half of the batch with jam, and the other half is some kind of snickerdoodle cookies with blanched almonds on top. The basic dough was the same; I just added some cinnamon and a dash of nutmeg to the snickerdoodle half. That was a rather successful experiment!

Store your thumbprint cookies in an airtight container for up to 5 days. Even a ziplock bag would work just fine.

This recipe is still work in progress, in my opinion. I am still testing it and will be updated once I get the perfect dough texture without little cracks. Not sure if that is even possible with low-carb doughs.

	80 g butter, unsalted, softened
	240 g almond flour
	70 g sweetener, confectioners'
	1 tsp vanilla extract
	40 g berry jam, unsweetened

1.	Preheat the oven to 175 C (350 F). In a medium mixing bowl, combine the almond flour, sweetener, softened butter, and vanilla extract.
2.	Mix all the dough ingredients well. Once you have the dough ready, let it chill in the fridge briefly (10-15 min). You can make small balls (2 cm/ 1 in diameter) first and then let them chill.
3.	When you take the dough out of the freezer, use a small teaspoon or, well, your thumb, to make an indent for the jam.
4.	After you've finished with the previous step, ad a teaspoon of jam into each indent.
5.	Bake your thumbprint cookies for 10-15 minutes (depending on your oven). They should be soft in the center with a browned bottom.
6.	Let the baked cookies cool on the baking sheet before trying to remove them.

Low-Carb Thumbprint Cookies – Hallongrotta

Keto & Low-Carb Recipes

Prep

Cool

Bake

Rating

Ingredients

Nutrition Information

Originating from Sweden, these quick and easy-to-make, delicate "raspberry caves" (hallongrotta in Swedish) can be on your table in 30 minutes!

Instructions

Leave a Reply Cancel Reply

Enjoy this blog? Please spread the word :)