Keto Coconut Thumbprints Recipe | @Atkins
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Keto Coconut Thumbprints Recipe

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Atkins Keto Coconut Thumbprints
0.9g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 8 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.3g

Protein

5.7g

Fat

0.7g

Fiber

60cal

Calories

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INGREDIENTS

  • 0 2/3 cup, shelled (32 kernels) Brazil Nuts
  • 0 1/2 cup Coconut, shredded, unsweetened
  • 0 1/2 cup Whole Grain Soy Flour
  • 2 1/2 tbsp Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 cup Unsalted Butter Stick
  • 1 large Egg (Whole)
  • 1 large Egg Yolk
  • 1 tsp Coconut Extract
  • 3 tbsp Sugar Free Seedless Blackberry Jam

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.

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.

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