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Keto Thumbprint Cookies with Strawberry Rhubarb Recipe

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4.3 from 1 review

These Keto Thumbprint Cookies with Strawberry Rhubarb combine a tender almond flour base with a tangy strawberry rhubarb compote filling and a luscious almond-flavored drizzle. Perfectly low-carb and sweetened with monkfruit, they offer a delightful guilt-free treat ideal for those following a ketogenic lifestyle or anyone craving a delicious, fruity cookie.

  • Total Time: 36 minutes
  • Yield: 12 servings

Ingredients

Cookie Dough

  • 6 tablespoons butter, room temperature
  • 2 ounces cream cheese, room temperature
  • ½ cup Classic Monkfruit Sweetener
  • 1 teaspoon Almond Extract
  • 2 cups Bob's Red Mill almond flour
  • 2 tablespoons Anthony's Coconut Flour
  • ½ teaspoon Pink Himalayan Salt

Icing Drizzle

  • ½ cup Powdered Monkfruit Sweetener
  • 2 tablespoons heavy cream
  • 1 teaspoon Almond Extract

Filling

  • ½ cup Strawberry Rhubarb Compote

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese until the mixture is smooth and well combined, ensuring a creamy base for the dough.
  3. Add Sweetener and Almond Extract: Incorporate the classic monkfruit sweetener and almond extract into the butter mixture, blending until the mixture becomes creamy and fragrant.
  4. Mix in Almond Flour: Stir in 1 cup of the almond flour until it is fully integrated into the wet mixture, creating a thick dough.
  5. Add Remaining Dry Ingredients: Add the rest of the almond flour, coconut flour, and pink Himalayan salt. Mix thoroughly until the dough is well combined and holds together.
  6. Shape Cookies: Roll the dough into 1 tablespoon-sized balls. Place each ball on a baking mat or parchment-lined baking sheet, and gently press your thumb into the center to create a well for the filling.
  7. Bake Cookies: Bake in the preheated oven for 16 minutes or until the cookies are lightly browned around the edges.
  8. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool completely on the sheet to firm up before adding the filling and drizzle.
  9. Prepare Icing Drizzle: While the cookies cool, mix together the powdered monkfruit sweetener, heavy cream, and almond extract until smooth and pourable.
  10. Add Filling and Drizzle: Once the cookies are cooled, place about 1 teaspoon of strawberry rhubarb compote in the center indentation of each cookie, then drizzle the almond icing over the tops.
  11. Storage: Store the finished cookies in the refrigerator for up to one week to keep them fresh and maintain their texture.

Notes

  • Ensure butter and cream cheese are at room temperature for easier mixing and a smoother dough consistency.
  • Pressing the thumbprint gently prevents cracking while creating a perfect well for the filling.
  • The monkfruit sweetener makes these cookies keto-friendly and low-carb, ideal for diabetic diets or those monitoring sugar intake.
  • Store cookies in an airtight container in the refrigerator to preserve freshness and structure.
  • You can substitute strawberry rhubarb compote with any other low-carb fruit preserves or fresh berry mixtures for variety.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Diabetic

Find it online: https://recipesvibe.com/keto-thumbprint-cookies-with-strawberry-rhubarb-recipe/