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.