These pretty low carb almond flour gluten free thumbprint cookies are easy to make. It’s a basic dough with peanut butter and chocolate topped.
When I was a child, my favorite cookies were called Peanut Butter Blossoms. My mother used the recipe she got off a bag of Pillsbury flour.
The cookies are the popular peanut butter cookies with the “chocolate kiss” on top. I knew I had to figure out a way to make them into a low carb version.
These low carb almond flour gluten free thumbprint cookies are what I came up with. It’s just a basic cookie dough base with added peanut butter.
I used my thumb to make an indent on top of the dough balls. Rather than fill them with an kiss shaped chocolate candy, I used low carb chocolate chips.
You could use small pieces of high cocoa dark chocolate in these almond flour gluten free thumbprint cookies as well. Or, you could make your own homemade sugar free chocolate.
For each cookie indent, I used three small chocolate chips. One day, I may actually try to make these using homemade “kiss shaped” chocolates.
Low Carb Almond Flour Gluten Free Thumbprint Cookies
Almond Flour Gluten Free Thumbprint Cookies
- Preheat oven to 350 degrees F. Sift together the almond flour, erythritol and stevia.
- In large bowl, beat egg. Add peanut butter, butter, salt and vanilla extract. Gradually add in the dry ingredients.
- Use a cookie scoop to place dough balls about 2 inches apart on cookie sheet. Press each ball with thumb or back of spoon to make small indent on top. Fill indent with three sugar-free chocolate chips.
- Bake at 350 degrees for 10-12 minutes. Cool on rack.
- Net Carbs 1g
- % Carbs: 4.8%
- % Protein: 9.5%
- % Fat: 85.7%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.