almond, cookies, dessert, Keto, ketogenic, nutrition, raspberry, recipe, sweets, treats

Hey Cookie

My husband is always trying to challenge me, by trying to come up with something, I can’t keto’ize. There are a few things that have been put on the back burner as I continue to work on solutions for making them. But, I am discovering that if you are willing to accept that textures and sweetness may be a bit different then the non-veto versions (something I was already adapted to, because of having Celiac and eating gluten-free), most any favorite can be converted to a yummy alternative.

His most recent challenge was thumbprint cookies. He either thought to stump me because of the jam centers or he simply wanted me to make cookies. Either way I accepted the challenge. I read a few recipes from my cookbooks for various types of cookies, looked at my old non-keto shortbread cookie recipe and set to work. I made the jam for mine, it is not as pretty bright red as raspberry jam, due to the xanthan gum. But, I didn’t find the reddish-pink hue off-putting. For a short-cut, you could simply pick up some keto friendly/sugar-free jam and use it. Honestly, I didn’t even look for any, so not sure how difficult or easy it is to find. Also, with the jam, I made, even making the tiniest batch in my little saucepan, I had left-over jam, so I might see if I can find another use for the left overs.

Remember you can click on the recipe name to be taken to a printer friendly version:


1/2 cup butter (one stick)-softened
1/4 cup keto friendly sweetener

1 3/4 cup nut or seed flour

1 Tbsp coconut flour
1 tsp xanthan gum
1 scoop MCT powder (optional)
1/2 tsp vanilla
1/2 tsp almond extract
Raspberry Jam:
1/4 cup cold water
3/4 tsp grass fed gelatin
1/2 tsp xanthan gum
2 Tbsp raspberries (fresh or freeze dried)
2 Tbsp keto friendly sweetener

How to:

Preheat oven to 325° F. Prepare cookie sheet by covering with silicone baking mat or parchment paper.

Prepare Jam first to allow it time to cool a bit before using.

In a small saucepan add water. Sprinkle gelatin on top and set on medium high heat. Stir until dissolved.


Add raspberries and bring to a boil stirring frequently. Once mixture is boiling sprinkle xanthan gum on top and stir constantly until mixture is blended and thickened.



Remove from heat and set aside.


In mixer with paddle attachment add butter and sweetener and cream together.


Add remaining cookie ingredients and mix until dough is thoroughly blended.


Using a cookie scoop or spoon add about 1″ dough balls to you prepared cookie sheet. Flatten slightly with the palm of your hand. Then use your thumb to put a small crater in the center of each cookie.


Add 1/2-3/4 tsp of the raspberry jam to the center of each cookie.


Bake for about 10 mins until cookies are golden. Let cookies cool about 5 mins before removing from the cookie sheet.

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