Katrina's Cookbook

Ketogenic Strawberry Thumbprint Cookies
(from Ketogenic Desserts and Snacks-John Richards)

2 tbsp. coconut flour
1 cup almond flour
1/2 tsp. baking powder
1 tbsp. shredded coconut
2 tbsp. sugar-free strawberry jam
2 eggs
4 tbsp. coconut oil
1/2 cup erythritol
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. almond extract
1/2 tsp. vanilla extract

**Makes 16 servings

-Preheat oven to 350*F.
-While your oven preheats, cover a large cookie sheet with parchment paper.

-In a large mixing bowl use a whisk to mix together all of your dry ingredients. Once well mixed, make a well in the center of your dry ingredients an add in your wet ingredients. Use your whisk again to combine the dry and wet ingredients together.

-If you need to, use your hands to finish mixing your dough. Once well mixed, break your dough in to 16 pieces and roll each one in to a ball.

-Set your balls of dough on the parchment covered cookie sheet and use your thumb to press a thumbprint in the center of each cookie.

-Bake your cookies in your preheated oven for 15 minutes or until golden but not overdone. Set your cookies out on a cookie rack to cool completely.

-Once your cookies are cooled, add a small amount of your strawberry jam in to each thumbprint and sprinkle with your coconut.


Servings: 16
Nutrition Per Serving
Calories: 95
Fat: 9g
Protein: 2g
Carbs: 4g
Sugar 0g
Fiber: 3g