These Keto Thumbprint Cookies are buttery, lightly sweet, and filled with a bright strawberry rhubarb center that makes them feel extra special. They're the kind of treat that looks elegant but is simple enough to make on a weekday.
I love how this recipe balances the richness of almond flour dough with the sweet-tart fruit filling. If you enjoy recipes like my Strawberry Rhubarb Compote, these cookies are the perfect way to use it in a handheld dessert.
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Why You'll Love This Recipe
Buttery texture: cream cheese and butter make the cookies soft and tender.
Fruit filling: the strawberry rhubarb compote adds a sweet and tangy surprise.
Low carb: made with monk fruit sweetener, almond flour, and coconut flour for a keto-friendly cookie.
Key Ingredients for Low Carb Cookies
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
- Almond flour: gives the cookies a tender crumb and keeps them low carb.
- Cream cheese: adds moisture and a soft bite to the dough.
- Monkfruit sweetener: a keto-friendly sugar substitute with no aftertaste.
- Strawberry Rhubarb Compote: a naturally sweet, slightly tart filling that pairs perfectly with the buttery cookie base.
Ingredient Substitutions
- Use sugar-free raspberry jam or strawberry preserves instead of the strawberry rhubarb filliing.
- Swap vanilla extract for almond extract if you want a more classic flavor.
Variations on Keto Thumbprint Cookies
- Chocolate drizzle: swap the almond icing with melted sugar-free chocolate.
- Don't over bake: remove cookies when just lightly golden to keep them soft.
- Add filling after cooling: prevents the fruit sauce from sinking into warm dough.
Tips for Perfect Almond Flour Cookies
- Chill the dough: a short rest in the fridge makes shaping easier and helps cookies hold their form.
- Don't overbake: remove cookies when just lightly golden to keep them soft.
- Add filling after cooling: prevents the fruit sauce from sinking into warm dough.
How to Store
Store cookies in an airtight container in the refrigerator for up to 7 days. For the best texture, enjoy them chilled or let them sit at room temperature for 10 minutes before serving.
More Easy Keto Desserts You'll Love
If you enjoy these cookies, you'll love my Keto Coconut Cupcakes, Low Carb Lemon Curd Thumbprints, Keto Cannoli Cookie Cups, and Keto Rhubarb Dream Bars.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Thumbprint Cookies with Strawberry Rhubarb
Equipment
- Silicone baking mat
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Ingredients
For the thumbprint 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
For the icing drizzle
- ½ cup Powdered Monkfruit Sweetener
- 2 tablespoons heavy cream
- 1 teaspoon Almond Extract
For the Strawberry Rhubarb Filling
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, cream together butter and cream cheese until well combined.
- Add Monkfruit Sweetener and Almond Extract to butter mixture and blend until creamy.
- Mix in 1 cup of almond flour until combined.
- Add remaining almond flour, coconut flour, and salt. Mix until well combined.
- Shape dough into 1 tablespoon sized balls. Place cookie ball on baking mat and press in the center of dough ball with your thumb to create a "well" in the cookie dough.
- Bake for 16 minutes or until cookies are lightly browned.
- Remove from oven and cool on cookie sheet.
- While cookies are cooling, make the icing drizzle by combining the powdered monkfruit sweetener, heavy cream, and almond extract.
- Once cookies have cooled, place approximately 1 teaspoon strawberry rhubarb sauce in center of cookie and drizzle with almond icing.
- Store cookies in refrigerator up to 1 week.
