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Description
You bake these sugar-free chocolate raspberry thumbprint cookies with a soft, melt-in-your-mouth texture. A rich chocolate dough holds a tart raspberry jam center for a perfect balance of sweet and fruity flavor without any added sugar.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 1/2 cup melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup sugar-free raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix almond flour, cocoa powder, erythritol, and salt in a bowl.
- Add melted coconut oil, egg, and vanilla extract. Stir until a dough forms.
- Roll dough into 1-inch balls and place them on the baking sheet.
- Press your thumb into the center of each ball to make an indentation.
- Fill each indentation with 1/2 teaspoon of sugar-free raspberry jam.
- Bake for 12 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring.
Notes
- Use a sugar-free sweetener that measures like sugar for best results.
- Let cookies cool completely to set properly.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 1g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg