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 3/4 cup nut or seed flour
Preheat oven to 325° F. Prepare cookie sheet by covering with silicone baking mat or parchment paper.
In a small saucepan add water. Sprinkle gelatin on top and set on medium high heat. Stir until dissolved.
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.