These keto thumbprint cookies are soft, buttery coconut flour cookies filled with a sweet sugar-free jam center. They have all the charm of classic jam-filled thumbprint cookies without the added sugar or high-carb flour.
Made with coconut flour, cream cheese, butter, and a keto-friendly sweetener, these sugar-free thumbprint cookies are also gluten-free, grain-free, and almond flour free.
I especially love the bright strawberry center. It makes these little cookies beautiful enough for a holiday cookie tray, yet they are simple enough to make whenever you are craving an easy low-carb treat.
At only about 1.7 grams of net carbs per cookie, they are a delicious way to enjoy a classic-style cookie while keeping the carbs low.
And if you love baking keto cookies as much as I do, be sure to check out my complete collection of keto cookie recipes.
Coconut Flour Thumbprint Cookies
What makes this keto thumbprint cookie recipe a little different is that the cookie dough is made entirely with coconut flour rather than almond flour.
Coconut flour gives these cookies a soft, tender texture and makes them a great option when you want an almond flour free keto cookie.
If you have baked with coconut flour before, you know that it behaves very differently from other low-carb flours. It absorbs a significant amount of moisture, which is why this recipe includes eggs, cream cheese, butter, and a little heavy whipping cream.
The dough also needs time to chill before shaping. Don't skip this step. Giving the coconut flour time to absorb the liquid helps the dough become easier to handle and helps the cookies hold their shape as they bake.
Why You'll Love These Keto Thumbprint Cookies
There are so many reasons you'll want to make these little jam-filled cookies on repeat.
- Made entirely with coconut flour
- Sugar-free and gluten-free
- Almond flour free
- Soft and buttery
- Filled with homemade or store-bought sugar-free jam
- Only about 1.7 net carbs per cookie
- Easy to customize with different jam flavors
- Perfect for holiday cookie trays, gatherings, or an everyday keto treat
They are also a nice change of pace if most of your low-carb baking recipes rely on almond flour.
Ingredients Needed
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The following are the ingredients you'll need to make these coconut flour thumbprint cookies. The complete measurements are included in the printable recipe card at the bottom of the post.
- Coconut flour:This is the only flour used in the cookie dough. Because coconut flour absorbs so much liquid, I do not recommend replacing it with another keto flour using the same amount.
- Unsalted butter: Allow your butter to soften at room temperature before mixing. It should be soft but not melted.
- Full-fat cream cheese:The cream cheese contributes to the soft, tender texture of these cookies. Let it soften before adding it to the dough.
- Sugar substitute: Use your favorite granulated keto-friendly sugar substitute suitable for baking.
- Eggs:Room-temperature eggs will blend more easily with the butter and cream cheese mixture.
- Baking powder
- Salt
- Heavy whipping cream: Just a small amount adds additional moisture to the coconut flour cookie dough.
- Vanilla extract
- Sugar-free jam: Make the homemade strawberry filling included with the recipe or use your favorite thick store-bought sugar-free preserves.
Tools Needed
How To Make keto Thumbprint Cookies
These low-carb thumbprint cookies are easy to prepare, but allowing the coconut flour dough to chill is important for getting the best results.
Start by preheating the oven to 350 degrees.
In a medium bowl, combine the coconut flour, baking powder, and salt.
In a separate mixing bowl, beat together the softened butter, cream cheese, sugar substitute, and vanilla extract until smooth and well combined.
Add the eggs one at a time, beating well after each addition. Then mix in the heavy whipping cream.
Gradually add the dry ingredients to the wet mixture and mix until a thick coconut flour cookie dough forms.
Place the dough in the refrigerator and chill it for at least 30 minutes.
If you're making the homemade strawberry jam, this is the perfect time to prepare it so that it has time to cool before filling the cookies.
Once the dough has chilled, use a tablespoon or small cookie scoop to portion the dough and roll it into balls.
Place the dough balls onto your prepared baking sheet and gently flatten them slightly.
Using your thumb or the rounded back of a small measuring spoon, gently make an indentation in the center of each cookie. Be careful not to press all the way through the dough.
Add about one teaspoon of sugar-free jam to each indentation.
Bake for approximately 15 minutes or until the edges are lightly golden.
Allow the cookies to cool before moving them. Coconut flour cookies are delicate while warm and will become firmer as they cool.
Tips For The Best Coconut Flour Thumbprint Cookies
Don't skip chilling the dough. Refrigerating the dough for at least 30 minutes makes it easier to shape and helps keep the cookies from spreading too much in the oven.
Give sticky dough more time to chill. Coconut flour continues absorbing moisture as it sits. If the dough is difficult to roll into balls after 30 minutes, return it to the refrigerator until it is easier to handle.
Use softened, not melted, butter. Butter that is too warm can create a softer cookie dough and may cause the cookies to spread more than expected.
Use a cookie scoop. Making your cookies similar in size helps them bake evenly.
Try a measuring spoon for the centers. Your thumb works perfectly well, but the rounded back of a small measuring spoon creates especially neat, even indentations.
Don't press too deeply. You want enough room to hold the jam without creating a hole through the bottom of the cookie.
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Don't overfill the cookies. About one teaspoon of jam is plenty. Adding too much can cause the filling to spill over the cookie as it bakes.
Allow the cookies to cool. They will be soft and delicate when they first come out of the oven. Letting them cool gives the coconut flour cookie dough time to firm up.
Don't substitute almond flour cup for cup. Coconut flour and almond flour absorb moisture very differently. An equal substitution will not produce the same dough.
If you're specifically looking for an almond flour cookie, try one of my keto almond flour cookie recipes instead.
Sugar-free Jam Filling
I've included a simple homemade strawberry jam filling with this recipe, but you certainly don't have to make your own jam every time you make these cookies.
A thick store-bought sugar-free jam or preserve makes these keto thumbprint cookies even easier.
Strawberry is my favorite because its bright red color makes the cookies especially pretty, but you can easily change the flavor.
Try sugar-free:
When choosing a store-bought sugar-free jam, always check the nutrition label. The carbohydrate count and ingredients can vary considerably from one brand to another.
I also recommend choosing a fairly thick preserve so that it stays nicely inside the thumbprint while the cookies bake.
Keto Thumbprint Cookie Variations
One of the easiest ways to change this recipe is simply to use different sugar-free jam flavors.
You could make an entire batch with strawberry jam or create an assorted batch using strawberry, raspberry, blueberry, and mixed berry preserves.
Using several different fillings also makes a beautiful assortment for a holiday cookie platter.
And if you love the classic combination of peanut butter and jam, be sure to try my keto peanut butter and jelly thumbprint cookies, too.
Frequently Asked Questions
I don't recommend replacing the coconut flour with almond flour in this recipe.
Coconut flour absorbs significantly more liquid than almond flour, so the two cannot be exchanged using the same amount. Changing the flour would require adjusting several of the other ingredients as well. Instead I recommend you use the dough in my keto amaretti cookies as the base.
The dough may simply need additional chilling time.
Be sure to refrigerate the dough for at least 30 minutes before shaping. Coconut flour continues absorbing moisture as it sits, so a little additional chilling can make a big difference.
Also make sure your butter was softened rather than melted.
One possible reason is that the cookie dough became too warm before it went into the oven.
Chilling the dough is especially important with this coconut flour cookie recipe. If your kitchen is warm or the shaped cookies have softened while you're working with them, refrigerating them again briefly before baking can help.
Absolutely. Store-bought sugar-free jam is one of my favorite shortcuts for this recipe.
Choose a relatively thick jam or preserve and check the nutrition label to see how many carbohydrates your chosen brand will add to each cookie.
Not at all.
Your thumb works perfectly well, but I find that the rounded back of a small measuring spoon makes a neat and uniform center.
Whichever method you use, don't press all the way through the cookie dough.
Yes. These cookies are a great make-ahead option, especially when preparing a holiday cookie tray or dessert platter.
Bake the cookies as directed, allow them to cool completely, and store them in an airtight container in the refrigerator until you're ready to serve them.
How To Store Sugar-Free Thumbprint Cookies
Store your keto thumbprint cookies in an airtight container in the refrigerator for up to five days.
For longer storage, you can freeze the cookies for up to three weeks.
Be sure the cookies are completely cool before storing or freezing them.
This makes them an easy dessert to prepare ahead of time for holidays, family gatherings, or whenever you want to have a sugar-free cookie ready to enjoy.
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Keto Thumbprint Cookies
These keto thumbprint cookies are soft, buttery coconut flour cookies filled with homemade or store-bought sugar-free strawberry jam. They are gluten-free, grain-free, almond flour free, and have only 1.7 grams of net carbs per cookie.
Ingredients
Keto Thumbprint Cookies
- ¾ cup of coconut flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) of softened butter
- 4 ounces of softened cream cheese
- ¾ cup sugar substitute
- 4 eggs, room temperature
- 1 tablespoon of heavy whipping cream
- 1 teaspoon of vanilla extract
Keto Strawberry Jam
- ¾ cup of fresh strawberries washed, hulled and cut into small pieces.
- ¼ of granulated sugar substitute
- ⅔ cup of water
- ½ teaspoon of vanilla extract
- 1 teaspoon of unflavored gelatin powder
Instructions
Keto Thumbprint Cookies
- Pre-heat oven to 350 degrees.
- In a medium-sized bowl mix together the coconut flour, baking powder, salt and set aside.
- In another bowl using an electric beater, mix together the softened butter, cream cheese, sugar substitute, and vanilla extract, until fully combined.
- Then add the 4 eggs one at a time beat well after each addition.
- Add the whipping cream and combine it until fully incorporated.
- Then add the dry ingredients to the wet mixture, mix well until batter is combined.
- Chill the dough for ½ hour in the refrigerator before baking.
- While the cookie dough chills, proceed to make the strawberry jam. Once the jam has been allowed to cool for about 30 minutes, you can safely add the jam to the cookie.
- Note that you can use sugar-free jam in place of the homemade recipe.
- Using a tablespoon or small cookie scoop measure out the cookie dough and roll the cookie dough to form balls.
- Lightly flatten the cookie dough balls onto a lightly greased cookie sheet. Using a finger, gently make a small dent in the middle to hold the jam.
- Add about a teaspoon of jam to the center of the cookie.
- Bake for 15 minutes or until lightly brown around the edges.
Keto Strawberry Jam Center
- In a small saucepan add all the ingredients including the gelatin powder and cook all the ingredients over medium heat.
- Stir the strawberry sauce constantly, bring to a simmer and cook for 4-5 minutes. Allow the sauce to cool at room temperature for about 30 minutes you can add a teaspoon to the center of each cookie.
- You may have some leftover strawberry jam. Store leftovers for up to 5 days in the refrigerator in a small glass jar.
Notes
Note that to save some time you choose to add your favorite sugar-free jam in the center of the cookie instead of making the homemade recipe.
Here are some of my favorite brands:
Smuckers Preserves, Sugar-free Strawberry (sweetened with Splenda)
Sweet Blueberry Jam by Good, (sweetened with stevia)
Polaner Sugar-free Preserves (sweetened with sucralose)
Store your Keto Thumbprint Cookies in the refrigerator for up to 5 days. You can freeze your cookies for up to 3 weeks.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 69Total Fat: 6.5gSaturated Fat: 3.9gCholesterol: 43mgSodium: 53mgCarbohydrates: 1.9gNet Carbohydrates: 1.7gFiber: 0.2gSugar: 0.5gProtein: 1.5g
K says
My husband is allergic to coconut. Can I subsritue almknd flour for these cookie recipes? If ao what is the ratio?
Hilda Solares says
Hi K, unfortunately, it's not an equal swap. I recommend you use one of almond flour-based cookies instead.
Vicki Powers says
I tried these cookies. The dough was so sticky I had trouble rolling them into balls. Any suggestions?
Hilda Solares says
You could try refrigerating the dough first to see if this helps.
Debbie says
Hi there
So these completely spread out and failed.
I thought they seemed a little wet when spooning them out.
Any ideas what I did wrong please?
I’m using it to make a trifle though now 😊
Hilda Solares says
Hi Debbie, Not sure what could have happened but it's a thick batter since it uses coconut flour. Did you remember to refrigerate the dough before baking? Do you think that the butter could have been overbeaten? Unfortunately, it's hard for me to determine what could have happened.