Chocolate keto thumbprint cookies with a low sugar caramel filling topped with a drizzle of sugar-free chocolate. Enjoy a sweet treat without affecting your insulin levels. Each cookie is approximately 7 carbs each.
I hope you have room on your cookie platter this holiday season to add these low carb chocolate thumbprint cookies! I’ve made these babies twice already tweaking the recipe the second time to get it just right!
Table of Contents
WHY YOU’LL LOVE THESE COOKIES
Delicious thumbprint cookies satisfy a chocolate craving, and can be changed to add a variety of sugar free fillings.
- It’s hard to tell that these cookies are sugar-free! The flavor is delicious, though not overly sweet like traditional cookies can be.
- Even the most discriminating palate will appreciate these lower carb treats!
- A great option for those that are gluten-free as well.
- Only about 7 carbs per cookie! Did you know that the average cookie has about 16 grams of carbs each?!
- Perfect for the holiday season too. I love adding these when hosting a cookie exchange so those with different dietary needs can participate.
EQUIPMENT AND INGREDIENTS NEEDED
Ready to get baking? You don’t need any special equipment to make these cookies.
Just be sure to have baking sheet (two!), parchment paper, a baking cooling rack and hand mixer. Nice to have items are a small cookie scoop and a stand mixer.
For low carb cookies you won’t use traditional wheat flour. You will need the following ingredients;
- Coconut oil, softened – you can use butter if your prefer.
- Erythritol (Swerve brand) or your favorite sugar alternative.
- Vanilla extract
- Instant espresso powder
- Baking soda
- Almond flour, superfine without the skins (that is called almond meal)
- Cocoa, unsweetened
- Sugar-free dark chocolate (optional)
- Sugar free caramel topping – homemade or purchased
HOW TO MAKE CHOCOLATE KETO THUMBPRINT COOKIES
STEP 1: MAKE THE CARAMEL SAUCE FILLING
First, you will want to make the the caramel sauce if you are making the filling instead of purchasing it.
Laughing because she had the same challenge trying to make a great tasting sugar-free caramel sauce like I did, but she mastered it! I halved her batch and still have plenty leftover for another treat if I don’t keep sampling it!
STEP 2: BEAT EGGS
In a medium bowl beat egg until frothy. Add coconut oil, sweetener, espresso, and vanilla extract and mix until combined.
STEP 3: WHISK DRY INGREDIENTS
In a separate large mixing bowl whisk together almond flour, baking soda, and cocoa powder. Mix into wet ingredients.
STEP 4: SHAPE THUMBPRINT COOKIES
Form small balls and place on the prepared baking sheet. Press center with a spoon or thumb making a small indent.
STEP 5: BAKE COOKIES
Bake cookies for 16-18 minutes or until the bottom of the cookies are set and light brown. Remove from oven and cool. Lower oven to 170°F. Return cookies to oven and bake for 1 1/2 hours or until cookie is not soft on the bottom. Cool on baking racks.
STEP 6: FILL COOKIES WITH CARAMEL
Add 1/2-1 teaspoon of caramel to center of cookie. Let set. Drizzle with melted sugar free chocolate (optional).
SUBSTITUTIONS AND ADDITIONS
This cookie recipe can be made a couple of different ways. Check out these options.
- If you are looking for a reasonable priced sugar-free chocolate, the one I use is from Trader Joe’s and it’s AWESOME! My daughter and her boyfriend got me hooked on Simply Lite low carb dark chocolate, manufactured by TruFood. It melts into a nice smooth consistency without adding any fat to it and it’s not a bad price either. I think I paid $1.99 for 100 grams.
- Mix up the filling with a different flavor. How about trying this Sugar Free Strawberry Jam, Lemon Curd or Peanut Butter Drizzle.
- If you don’t have instant espresso you can leave it out. The chocolate flavor won’t be as intense, but still delicious.
- Add almond or mint extract for a different flavored chocolate cookie.
HOW TO STORE THUMBPRINT COOKIES
Store baked and filled cookies in an air-tight container for up to a week. These can be frozen in a freezable storage bag or container for up to three months.
You can also form dough balls, flash freeze for 30 minutes before placing in airtight container. Defrost in the refrigerator before baking.
Here ares some frequently asked questions we receive about this keto cookie recipe.
To ensure your cookie keeps its shape be sure that the dough doesn’t get too warm, and the cookie dough holds its form. If it is too loose, then you will need to add more binding ingredients.
Yes! Thumbprint cookies can be frozen before or after baking. Freeze cookies for up to 3 months in an airtight freezable container for the best tasting cookies.
Baking the cookies at a low temperature removes moisture and ensures that the cookies are stable. These low carb cookies won’t fall apart they you pick them up to eat.
MORE LOW-CARB COOKIES TO TRY
Be sure to try this other low-carb cookies too!
- Keto Almond Butter Cookies with Chocolate Chips
- Keto Christmas Cookies with peppermint
- Low Carb Chocolate Covered Cookies
Chocolate Keto Thumbprint Cookies with Caramel Filling
- 2 large eggs
- 3 tablespoons coconut oil softened
- 1/2 cup erythritol Swerve
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder mixed with 1 tablespoon water
- 1/2 teaspoon baking soda
- 2 1/2 cups almond flour superfine
- 1/4 cup cocoa unsweetened
- 3.5 ounce sugar-free dark chocolate optional
- [Low Sugar Caramel Sauce]
- Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
- Make caramel sauce (purchased sugar free caramel sauce is an option too).
- In a medium bowl beat egg until frothy. Add coconut oil, sweetener, espresso, and vanilla extract and mix until combined.
- In a separate bowl whisk together almond flour, baking soda, and cocoa powder.
- Mix into wet ingredients.
- Form small balls and place on baking sheet. Press center with a spoon or thumb making a small indent.
- Bake for 16-18 minutes or until the bottom of the cookies are set and light brown.
- Remove from oven and cool. Lower oven to 170°F. Return cookies to oven and bake for 1 1/2 hours or until cookie is not soft on the bottom. Cool on baking racks.
- Add 1/2-1 teaspoon of caramel to center of cookie. Let set.
- In a microwave melt chocolate in 20 second increments until chocolate is smooth. Add to a piping bag and drizzle over each cookie (optional).
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.