These keto chocolate thumbprint cookies are delicious and even have a little crunch to them! They’re perfect to prepare now that its baking season or you can serve them at the coffee table on Christmas day. Just like the keto chocolate cupcakes, I posted earlier, these also give me a Christmassy feeling with the shredded coconut that reminds me of snow.
One cookie has a total of 3 grams net carbs.
The ingredients for these keto thumbprint keto cookies
Brown erythritol: to make these cookies nice and sweet, I used brown erythritol which is a keto-friendly sugar substitute with a glycemic index of zero. This means this sugar will not cause a spike in your blood sugar or knock you out of ketosis. I used brown erythritol, but you can also use regular white erythritol.
Baking powder: Some say baking powder is not keto-friendly because it’s high in carbs. But I don’t mind using it in a small amount. As it does not affect the total amount of carbs that much. I do recommend using a gluten-free one. You can choose to leave this ingredient out, but then you higher the chances of the cupcakes not rising when you bake them.
Himalayan salt: or Celtic salt.
Vanilla powder: Vanilla powder is purer than vanilla extract and I think it tastes better than vanilla extract. But you can also use vanilla extract. In that case, you’ll need 1 teaspoon of vanilla extract if you want to replace the vanilla powder.
Keto dark chocolate: When choosing chocolate, I like to use pure, at least 70% cacao dark chocolate because the darker the cacao content, the higher anti-oxidants. Also, I want the first ingredient in the list to be chocolate and not a sweetener. My favorite keto chocolate to use is the one from Funky Fat Choc. I love this brand so much because it makes chocolate with clean ingredients that are healthy and taste delicious. (Get 10% off your order when you buy from them with code “EVY”) This brand is only available in Europe.
If you’re living in the US, I’d recommend the 70% dark chocolate from Lily’s when it comes down to clean ingredients.
Coconut oil: I added one tablespoon of coconut oil, this will help to keep the chocolate smooth and prevent clotting.
Shredded coconut: To top off these cookies I used shredded coconut. You can choose to leave this out if you’re not a fan of coconut.
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- Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Line out a parchment paper on a baking sheet.
- In a large bowl, mix the almond flour, erythritol, baking powder, salt, vanilla powder, and mix with a spatula.
- Add the softened butter and mix until you have cookie dough.
- Shape 9 even balls out of the dough and place them on the parchment paper.
- Press the balls down and create a little hole with your thumb or a measurement teaspoon.
- Bake them in the oven for 15 minutes.
- In the meantime, melt the keto chocolate together with the coconut oil in a double boiler.
- Take the cookies out of the oven and fill them with the melted chocolate using a tablespoon.
- Let them rest in the fridge for 15-20 minutes and sprinkle some shredded coconut on top of the cookies.
How do I store these keto chocolate thumbprint cookies?
I keep them in a closed-off glass container in the fridge because when you leave them out, the chocolate tends to melt. After all, it’s mixed with coconut oil that keeps the chocolate soft.
What is a double boiler?
A double boiler also called ‘bain Marie is a pot of water filled with water heated on the stove, with a smaller pot inserted in the water in which you’ll add the chocolate to melt. This prevents the chocolate from burning.