Keto Peanut Butter and Jelly Thumbprints Recipe
Cook Time: 20 Minutes
Phase: Phase 1
1 cup Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
0 1/2 cup Erythritol
1 large Egg (Whole)
1 tsp Vanilla Extract
0 1/2 tsp Baking Soda
0 1/2 tsp Salt
6 tbsp Sugar Free Seedless Blackberry Jam
- Preheat oven to 325°F. Prepare two cookie sheets with silicon mats or parchment paper.
- 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.
- Using a 2 tbsp scoop or measure, divide dough into 18 balls on two cookie sheets placing about 2 inches apart. 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.
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.