American · dessert, snack
Keto Raspberry Jam Thumbprint Cookies
Video by All Day I Dream About Food on YouTube · Open on YouTube
- Keto (2.4 g net carbs a serve)
- Gluten-free ingredients
Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
Almond-flour shortbread filled with raspberry jam set with gelatin and sweetened with erythritol, not sugar: about 2.5 g net carbs for two cookies, with most of the energy from fat.
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Ingredients 12
Method
Tap a time to watch that step in the video.
- Whisk the almond flour, baking powder and salt in a bowl, breaking up any clumps, and set aside. 0:37
- Beat the very soft butter with the granular Swerve for 2–3 minutes, until fluffy. 1:02
- Beat in the egg and almond extract until creamy, then add the almond flour mixture and beat until a soft dough comes together. 1:25
- Roll into 1-inch (2.5 cm) balls (about 24) on a lined baking sheet, press each to about 1 cm (1/2 in) thick and make a well in the centre with your thumb or a teaspoon. 2:00
- Bake at 160°C (325°F) for 12–15 minutes, until the edges are golden. Cool a few minutes, then gently reshape the wells, and let them cool and firm up. 2:46
- For the jam, bring the raspberries and water to a boil, then simmer about 5 minutes, mashing the berries. Off the heat, stir in the powdered Swerve, then whisk in the gelatin. 3:11
- Cool the jam about 20 minutes, until thick but not set. Dust the cookies with powdered sweetener, spoon about 1/2 tsp jam into each well and let set for 1 hour. 4:25
Tip. Use regular gelatin, not collagen, or the jam won't set. For dairy-free, the cook suggests softened coconut oil instead of butter. Frozen raspberries work as well as fresh.
The method is a summary in our words — the video shows every step.
One portion (2 cookies) gives you 1 of 12
Where the energy comes from one serve
- Net carbs 5%
- Protein 10%
- Fat 85%
Fits keto: 2.4 g net carbs a serve, with 85% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin E High34%
5.1 mg a serve, mostly from almond flour (93%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium Source13%
54 mg a serve, mostly from almond flour (94%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Show the other 13
Vitamin A8%
71 µg a serve, mostly from butter (91%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Zinc6%
0.7 mg a serve, mostly from almond flour (86%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Iron5%
0.8 mg a serve, mostly from almond flour (84%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Calcium4%
58 mg a serve, mostly from almond flour (88%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Selenium4%
2.3 µg a serve, mostly from egg (55%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Potassium3%
160 mg a serve, mostly from almond flour (85%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin C3%
2.7 mg a serve, mostly from raspberries (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Folate3%
13 µg a serve, mostly from almond flour (65%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B123%
0.1 µg a serve, mostly from egg (71%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Omega-33%
0 g a serve, mostly from butter (63%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin B62%
0 mg a serve, mostly from almond flour (70%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin D1%
0.2 µg a serve, mostly from butter (61%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin K1%
1.5 µg a serve, mostly from raspberries (55%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by All Day I Dream About Food; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.