August 5, 2022

Easy Keto Chocolate Thumbprint Cookies

Name: Quick Keto Thumbprints
Prep time: 5 min
Cook time: 12 min
Ingredients: 90 grams coconut flour (3/4 cup); 28 grams cocoa powder (1/4 cup); 10 grams baking powder (2 tsp); 1/4 tsp salt; 1/4 tsp xanthan gum or gelatin powder (this keeps dough flexible for shaping the cookies); 100 grams granulated monkfruit sweetener or granulated sweetener of choice (1/2 cup) adjust to taste; dry spices to taste, optional; 3 large room temperature eggs; 3/4 cup melted and cooled butter; 60 grams room temperature milk of choice (1/4 cup); 8 grams vanilla extract or extract of choice (2 tsp); filling of choice

Quick Keto Thumbprints

This recipe is designed to teach everyone how to make quick keto thumbprints

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Course: Dessert

Prep Time: 5

Cook Time: 12

Servings: cookies

Calories: 51kcal

Ingredients

90 grams coconut flour (3/4 cup)
28 grams cocoa powder (1/4 cup)
10 grams baking powder (2 tsp)
1/4 tsp salt
1/4 tsp xanthan gum or gelatin powder this keeps dough flexible for shaping the cookies
100 grams granulated monkfruit sweetener or granulated sweetener of choice (1/2 cup) adjust to taste
dry spices to taste, optional
3 large room temperature eggs
3/4 cup melted and cooled butter
60 grams room temperature milk of choice (1/4 cup)
8 grams vanilla extract or extract of choice (2 tsp)
filling of choice

Instructions

Sift or whisk all the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs in until all the dry ingredients are moist
Stir in the butter, milk and vanilla until fully combined and a smooth, moist dough has formed
Scrape down the sides of the bowl and push the dough to the center of the bowl. Form the dough into a ball and massage for 1 minute to absorb extra moisture and to be sure of texture. Dough should be moist and holding together well
Form dough back into a ball and place uncovered in the freezer about 10 minutes. This will help firm the dough up so it will hold its shape while shaping
While the dough is firming up. Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper.
Remove the dough from the freezer. Scoop the dough out 1 TBS at a time onto the prepared baking sheets. Roll scoops into smooth balls. Use thumb or back of teaspoon and press a well into the center of each dough ball. Make sure the dough stays smooth while shaping
Place about 1 tsp of the filling of choice into the well in the center of the cookies. (I use jelly or baking chips) Place in the preheated oven. Bake at 350 degrees for 10-12 minutes or until the edges have slightly darkened
Remove from the oven. Allow to cool in the pan at least 10 minutes to firm up. Remove from pan and transfer toa wire rack. Cool completely before serving. Store leftovers in an airtight container at room temperature up to 5 days