Thumbprint Cookies

42 – 46 Cookies


1 egg

1 cup– almonds

2 1/4 cups– almond flour

2 teaspoons– vanilla

1 cup– Stevia / your

favorite sugar substitute

1 1/2 — Sticks of butter

8 ounces– cream cheese

68g– sugar free jam (I

used grape in this recipe)

1/2 teaspoon– baking powder

1/2 teaspoon– baking soda


  1. In a mixing bowl, beat the cream cheese until all lumps are out.
  2. Add: butter, egg and stevia. Mix and until well combined.
  3. Add: baking powder, vanilla and baking soda. Mix well.
  4. Next add the almond flour by sifting it in. This is to eliminate lumpy lumps in your cookie batter. Mix well until combined.
  5. Finally, fold in the almonds. Combine really well.
  6. Pre-heat oven to 325*F. 
  7. Use either a tablespoon or an ice cream scoop (the kind that pops the ice cream out). I call this the “scoop & dump” method. 
  8. Scoop the dough and dump it on the greased cookie sheet or parchment paper on your cookie sheet.
  9. Bake at 325*F for 5 to 7 minutes.
  10. Take them out of the oven and press your thumb into them. The idea is to make sure you have a little indenture DO NOT go through the cookie. You need this indenture for the jam.
  11. Now fill with your favorite jam and put them back into the oven for another 7 to 9 minutes or until golden brown. Times will vary with different ovens

Tips / Suggestions


Keto With Lee

Thumbprint Cookies

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***