Why You’ll Love Keto Raspberry Thumbprint Cookies Recipe

I love that these cookies are low-carb, gluten-free, and sugar-free while still tasting rich and satisfying. The almond flour gives them a tender, melt-in-your-mouth texture, and the raspberry jam adds the perfect bright contrast. I also appreciate how easily the dough can be adjusted with a little extra coconut oil or butter if needed.

Ingredients

2 ½ cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
12 Tbsp coconut oil or unsalted butter melted*
3 Tbsp sugar-free granulated sweetener**
1 teaspoon vanilla extract
1/2 teaspoon almond extract optional
Sugar-free raspberry jam***

Optional Drizzle:
1 cup sugar-free powdered sugar****
1 to 2 Tbsp water as needed

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I add all the ingredients to a stand mixer (or use a bowl with a hand mixer) and beat until a thick dough forms. If the dough feels dry or crumbly, I mix in more melted coconut oil or butter a tablespoon at a time.

2. I refrigerate the dough for at least 1 hour.

3. When ready to bake, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

4. I roll small balls of dough in my palms, press a thumbprint into the center, and place them on the tray about 2 inches apart.

5. I fill each thumbprint with 1/2 teaspoon sugar-free raspberry jam.

6. I bake for 8–12 minutes until the edges turn golden. I let the cookies cool completely before moving them, as they crumble when warm.

7. For the optional glaze, I mix sugar-free powdered sugar with water until the desired drizzle consistency is reached.

8. Once cooled, I add extra jam if I like and drizzle the glaze over the cookies.

Servings and Timing

Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 8 minutes (plus chilling time)

Variations

• I switch the raspberry jam for strawberry, blackberry, apricot, or any sugar-free preserve I enjoy.

• I add lemon zest to the dough for a citrus twist.

• I replace the almond extract with more vanilla when I want a simpler flavour.

• I use brown-style sugar-free sweetener for a deeper, caramel-like taste.

• I drizzle melted sugar-free chocolate instead of glaze for a richer finish.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. They also freeze well for up to 2 months. I let frozen cookies thaw at room temperature before serving. No reheating is needed.

FAQs

Why is my dough crumbly?

I add more melted butter or coconut oil, one tablespoon at a time, until the dough comes together smoothly.

Can I skip the almond extract?

Yes, I often leave it out for a more classic vanilla flavour.

Can I use regular sugar instead of sugar-free sweetener?

Yes, any granulated sugar works if I’m not keeping these keto.

How much jam do I need?

I use 1/2 teaspoon per cookie, about 3 tablespoons total for 24 cookies.

Can I make the cookies ahead?

Yes, I chill the dough overnight or freeze the shaped unbaked cookies, then bake from frozen with a slightly longer bake time.

Why do my cookies crumble when I move them?

They must cool completely before handling; they firm up as they cool.

Can I use butter instead of coconut oil?

Yes, both work well and produce slightly different flavours and textures.

Can I use powdered sweetener in the dough?

I prefer granulated sweetener for structure, but powdered will work if needed.

Can I make these dairy-free?

Yes, I use coconut oil instead of butter and ensure my jam and glaze ingredients are dairy-free.

Can I add nuts or chocolate chips?

Yes, I gently fold in chopped nuts or sugar-free chocolate pieces for variety.

Conclusion

I love how these Keto Raspberry Thumbprint Cookies combine simplicity with big flavour. Their buttery texture, vibrant jam filling, and sugar-free sweetness make them a delightful treat for holidays, gatherings, or everyday snacking—without sacrificing taste or indulgence.