Low Carb Lemon Curd Thumbprint Cookies

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4.30 from 24 votes

Low Carb Lemon Curd Thumbprint Cookies

Low Carb Lemon Thumbprint Cookies are shortbread cookies filled with a delicious sugar free tangy lemon curd.

Course Keto Desserts

Cuisine American

Keyword Keto Lemon Thumbprints, Lemon Curd Thumbprint Cookies, Low Carb Lemon Thumbprints

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 116kcal

Author Shelby Law Ruttan

Equipment

Ingredients

For the cookies:

2 ounces cream cheese room temperature
6 tablespoons butter room temperature
½ cup granulated sweetener
2 cups almond flour
2 tablespoons coconut flour
½ teaspoon salt
1 teaspoon vanilla extract

For the Lemon Curd

½ cup fresh squeezed lemon juice
1 cup powdered sweetener
3 large eggs
4 tablespoons unsalted butter , softened
2 teaspoons lemon zest

Instructions

Make the lemon curd ahead of time and place in refrigerator to chill.

FOR THE LEMON CURD

In a double boiler, whisk together the lemon juice, sugar free sweetener, and eggs until well combined.
Cook over medium high heat stirring constantly for 10 minutes. Remove from the heat and add the butter and lemon zest. Stir until combined and creamy. Chill until ready to use.

FOR THE COOKIES

Preheat oven to 350°F.
In a large mixing bowl, cream together the cream cheese and butter. Mix in the sweetener until well combined.
Add the almond flour, coconut flour, salt, and vanilla extract. Mix until stiff dough forms.
Measure about ¾ tablespoon dough and shape into ball. Place on cookie sheet lined with parchment paper and put a small indent in dough with thumb.
Bake for 12-15 minutes. Remove from oven and cool completely.
When ready to serve, place 1 teaspoon lemon curd in center of cookie. Store unused lemon curd in refrigerator.

Notes

Updated 4/7/19: You can choose to use powdered or granulated swerve in the cookie dough, whatever your preference is. I have used both and have had good results every time.

Nutrition