Keto Peanut Butter and Jelly Thumbprints
2.8g
Net Carbs
3.5g
Protein
7.8g
Fat
1.6g
Fiber
101
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 cup Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
- 1/2 cup Erythritol
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 6 tablespoons Sugar Free Seedless Blackberry Jam
- 1 large Egg (Whole)
- 1/2 teaspoon Baking Soda
Directions:
This recipe is acceptable for all phases except the first two weeks of Induction due to the nuts and berry jam but it is low in Net Carbs so limit your consumption as they are very tempting. You can use raspberry, strawberry or blueberry sugar free jam instead of the blackberry listed in the ingredients. Choose your favorite!
- Preheat oven to 325°F. Prepare two cookie sheets with silicon mats or parchment paper.
- Allow peanut butter and egg to come to room temperature for at least 30 minutes.
- In a small bowl combine the peanut butter, granular sugar substitute, egg, vanilla, baking soda and salt. Blend together with a fork until thoroughly combined, about 3 minutes.
- Use one rounded tablespoon of dough to form each of 18 balls (about 24g each). Place each ball about 2 inches apart on prepared cookie sheets, gently flattening to about 1 ½-inches diameter. Bake for 10 minutes, remove from oven and make an indentation with the back of a small spoon (a round teaspoon works great) then drop one teaspoon of sugar-free jam into the well. Put back in the oven for another 10 minutes. Cool on the pan for 15 minutes then place on a wire rack. Cookies will keep in an airtight container in the refrigerator for 1 week.
