Keto Coconut Thumbprints

DifficultyDifficult
Yield36 servings
Prep20 mins
Cook8 mins

0.9g

Net Carbs

1.3g

Protein

5.7g

Fat

0.7g

Fiber

59

Calories

Keto Coconut Thumbprints
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:

  1. Preheat oven to 375°F. 
  2. 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.
  3. 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. 
  4. 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). 
  5. 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.

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