Keto raspberry thumbprint cookies with drizzled chocolate.


(Makes 10 Cookies)

Cookie Dough:

  • 1 cup almond flour
  • ⅓ cup coconut flour
  • ⅓ cup powdered sugar substitute
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ stick of butter (4 tbsp), softened

Fillings / Toppings:

  • 6oz of raspberries
  • ½ Keto Pint Raspberry Chocolate Bar, melted


Keto raspberry thumbprint cookies with drizzled chocolate.


Step #1: Preheat the oven to 375 degrees Fahrenheit.  

Step #2: In a medium bowl, add all dry ingredients: almond flour, coconut flour,  sugar substitute, baking powder and salt into a bowl and mix until fully  combined.  

Step #3: In a separate bowl, whisk eggs and vanilla. Add wet ingredients to the  bowl of dry ingredients. 

Step #4: Next add in your softened butter, now thoroughly mix until dough forms and no streaks of butter can be seen. 

Step #5: Make balls out of the cookie dough, about 1.5” in diameter, and press the centers down with your thumb. 

Step #6: Place in the oven and bake for 12 minutes. 

Step #7:  While cookies are baking, microwave the raspberries for one minute and smash berries until they reach compote consistency – set aside. 

Step #8: Melt 1/2 Keto Pint Raspberry Chocolate Bar and transfer to a piping  bag. 

Step #9: When the cookies are done baking, fill the thumb print area with the  raspberries and finish by drizzling with chocolate.


1 comment

  • Ruth

    I made these tonight. They are delicious 😊

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