Description
These Keto Gingerbread Thumbprint Cookies are a festive, low-carb treat perfect for the holiday season. Made with almond and coconut flours, warm spices, and a sugar-free sweetener, these soft cookies are filled with a creamy, sweetened cream cheese center. They’re baked to golden perfection and lightly dusted with erythritol for an extra touch of sweetness, making them an ideal dessert for those following a keto or low-carb lifestyle.
Ingredients
Dry Ingredients
- 2 cups blanched almond flour
- 1/2 cup golden erythritol (or your favorite brown sugar substitute)
- 1/4 cup coconut flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp unsweetened almond milk
Filling
- 2 oz cream cheese, softened
- 1 tbsp powdered erythritol (for the filling)
- Optional: extra powdered erythritol for dusting
Instructions
- Mix the dry ingredients: In a large bowl, thoroughly combine 2 cups almond flour, 1/2 cup golden erythritol, 1/4 cup coconut flour, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp baking soda, and 1/4 tsp salt to ensure an even distribution of spices and leavening agents.
- Mix the wet ingredients: In a separate bowl, whisk together 1/4 cup melted unsalted butter, 1 large egg, 2 tsp vanilla extract, and 2 tbsp unsweetened almond milk until the mixture is smooth and well combined.
- Combine wet and dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently with a spatula until a soft cookie dough forms, making sure there are no dry pockets of flour left.
- Scoop and shape: Using a cookie scoop or tablespoon, portion out about 1 tablespoon of dough per cookie onto a baking tray lined with parchment paper. Press your thumb into the center of each dough ball to create a small indentation for the filling.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges are set and the bottoms are lightly golden. Remove from oven and let the cookies cool completely on the tray.
- Make the filling: In a small bowl, beat 2 oz softened cream cheese with 1 tbsp powdered erythritol until smooth and creamy, ensuring the filling is sweetened without added carbs.
- Fill the cookies: Spoon or pipe the cream cheese filling into the thumbprint centers of each cooled cookie carefully, distributing the filling evenly among all cookies.
- Dust and serve: Optionally, lightly dust the filled cookies with additional powdered erythritol for a festive touch. Serve and enjoy your keto-friendly gingerbread thumbprint cookies.
Notes
- You can substitute golden erythritol with any keto-friendly brown sugar substitute to suit your taste preferences.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Store leftover cookies in an airtight container in the refrigerator for up to one week.
- These cookies are best enjoyed within a few days to maintain freshness and texture.
- Feel free to add a pinch of ground cloves or nutmeg to the filling for extra spice if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
