Keto Coconut Thumbprints
0.9g
Net Carbs
1.3g
Protein
5.7g
Fat
0.7g
Fiber
59
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 large Egg Yolk
- 2/3 cup, shelled (32 kernels) Brazil Nuts
- 1/2 cup Coconut, shredded, unsweetened
- 1/2 cup Whole Grain Soy Flour
- 2 1/2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 3 tablespoons Sugar Free Seedless Blackberry Jam
- 1/2 cup Unsalted Butter Stick
- 1 large Egg (Whole)
- 1 teaspoon Coconut Extract
Directions:
- Preheat oven to 375°F.
- In a food processor, pulse 1/2 cup coconut and nuts until finely ground, about 1 minute. Add soy flour and sugar substitute and pulse to combine.
- Add butter and pulse until mixture resembles a coarse meal, about 30 more seconds. Add egg, yolk and extract and pulse until dough just comes together, about 1 minute.
- Scrape dough into bowl, cover and chill for at least 3 hours, until somewhat firm. Roll dough into 36 balls and arrange on an ungreased baking sheet. Dip thumb into warm water and make a depression in the center of each ball, forming a doughnut-like shape (but not pressing completely though).
- Fill each depression with ¼ -teaspoon jam. Bake until golden, about 6 minutes. Cool 1 minute on baking sheet before transferring to wire racks to cool completely.
