• Debbie

Raspberry Thumbprint Cookies | Keto | Low Carb | Gluten Free

Updated: Dec 18, 2018

What makes these cookies the easiest Raspberry Thumbprint Cookies ever? They start with a low carb / keto sugar cookie mix! A while back a came across this fabulous low carb baker on Instagram. She makes the most heavenly low carb, keto, guten-free friendly baking mixes. One of my favorite mixes is her Chewy Sugar Cookie Mix. It is so versatile. You can make Sugar Cookies (obviously), these Raspberry Thumbprint Cookies, you can make Spice Cookies by adding cinnamon, cloves and ginger to the mix, you can make my Turtle Cookies with the cookie mix, and so much more. You can purchase the cookie mix online so head over to Kawaii Treats And Eats so you can fill up your cart with delicious baking mixes. While you are over there get yourself one of their Dark Chocolate Cake mixes, it is AMAZING as well. I have made these Chocolate And Vanilla Mini Cakes several times. Delish!

Raspberry Thumbprint Cookies | Keto | Low Carb | Gluten Free

Raspberry Thumbprint Cookies | Keto | Low Carb | Gluten Free

Raspberry Thumbprint Cookies | Keto | Low Carb | Gluten Free

Makes 20 cookies


Ingredients:

Cookies:

1 pouch Kawaii Treats And Eats, Chewy Sugar Cookie Mix (use discount code, DEB15 for 15% off your order)

1/4 to 1/3 cup Sugar Free Raspberry Preservers, I like this

Icing:

1/4 cup Swerve sweetener, confectioners style

1 to 2 tablespoons Heavy Whipping Cream

1/4 teaspoon purse vanilla extract. this is my favorite Directions:

1. Heat oven to 350°F. In large bowl, make cookie according to directions on back of pouch.

2. Roll dough into 20 1-inch balls; place 2-inches apart on a parchment-lined cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

3. Bake 8 to 10 minutes or until cookies are just set. Don't over bake. Cool 5 minutes; remove from cookie sheet to wire rack.

4. In small bowl, mix Swerve, confectioners style sweetener, vanilla, and heavy cream. Drizzle icing over cookies. Let set until icing crusts over before storing. Store inan air tight container for a few days or in the freezer for 1 month.


Nutritional Information:

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