December 11, 2018
KETO Thumbprint Cookies
Thumbprint cookies have always been one of my favorite holiday treats. I used to bake them every Christmas and for special occasions. They look beautiful and taste delicious. This year, I decided to adapt them to the LCHF way of eating. The original recipe for classic thumbprint cookies is not my own but found online, while the LCHF adaptation is the result of my own experimenting.
INGREDIENTS
for one baking tray of cookies
- 140 g butter
- 40 g erythritol with stevia Live & love
- 2 egg yolks
- 130 g defatted almond flour Live & love
- 50 g Torras baking chocolate (see notes for alternatives)
- Seeds of half a vanilla pod or vanilla extract
For rolling the balls
- 2 egg whites
- 100 g coarsely ground roasted hazelnuts
For the chocolate cream
- 5 tbsp heavy cream
- 100 g BIO Torras dark chocolate (see notes for alternatives)
- 30 g butter
METHOD
Finely chop the Torras chocolate bars (I use a food processor). If you don’t have these bars, you can also use regular dark chocolate, finely chopped or grated.
Mix the cookie ingredients (butter, egg yolks, sweetener, almond flour) into a dough and fold in the chocolate pieces. Chill the dough for at least 30 minutes.
Shape small balls (walnut-sized) and roll them first in the egg white (do not whisk it) and then in the coarsely ground roasted hazelnuts.
Place the balls on a baking tray lined with parchment paper. Use the end of a wooden spoon, your finger, or any round-handled tool to make an indentation in the center of each ball. If the cookies crack, gently press them back together with your fingers.
Bake at 175 °C (350 °F) for about 12–15 minutes, depending on the oven (watch carefully so the hazelnuts don’t burn). Let the cookies cool completely.
Chocolate cream:
Heat the cream (do not boil) and melt the chocolate and butter in it. You’ll get a thick chocolate mixture. Cool it in the fridge for about 20 minutes, checking occasionally. It’s ready when a piped “dollop” of cream holds its shape without collapsing.
Pipe the cream onto the cookies using a piping bag with a nozzle (I use a closed star tip) or simply cut a small corner off a plastic bag. If the cream becomes too stiff, gently rewarm it over a water bath.
Once the cream sets, store the cookies in a box.
Happy baking!
MY TIPS
- Roasted hazelnuts can be bought ready-made or prepared at home. Roast them in a hot pan until the brown skin starts to crack. Then wrap them in a kitchen towel and rub them between your hands through the towel to peel them easily.
- Torras dark chocolate and Torras baking chocolate chips contain erythritol, which is already taken into account in the base recipe. If you don’t have these ingredients, you can, if desired (and to taste), slightly increase the amount of sweetener (though it’s not strictly necessary). Instead of the listed ingredients, you can also use regular sugar-free dark chocolate.
- If you replace erythritol with stevia with regular erythritol, you’ll need to adjust (increase) the sweetener amount accordingly. Erythritol with stevia is about 25% sweeter than regular erythritol. The Live & love brand erythritol with stevia doesn’t have any “burning” sensation or “cooling” aftertaste, which may occur with plain erythritol from other brands.
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