Low Carbohydrate Strawberry Thumbprint Cookies

2018.11.17 Low Carbohydrate Strawberry Thumbprint Cookies, Washington, DC USA 08099
2018.11.17 Low Carbohydrate Strawberry Thumbprint Cookies, Washington, DC USA 08099 (View on Flickr.com)

This recipe is Low Carbohydrate, healthy fat (#LCHF) because it contains

  • No added sugar
  • No refined grains (almond flour is used)
  • No industrial bean/seed/vegetable oils (dairy fat is used)

Impact on blood glucose

As expected, impact was minimal. I’ll post my continuous glucose monitor readings after ingestion of a few of these cookies next.

Here’s another photo or two (because I’m working to learn food photography as well), enjoy.

2018.11.17 Low Carbohydrate Strawberry Thumbprint Cookies, Washington, DC USA 08082
2018.11.17 Low Carbohydrate Strawberry Thumbprint Cookies, Washington, DC USA 08082 (View on Flickr.com)
2018.11.17 Low Carbohydrate Strawberry Thumbprint Cookies, Washington, DC USA 08116
2018.11.17 Low Carbohydrate Strawberry Thumbprint Cookies, Washington, DC USA 08116 (View on Flickr.com)

Link to recipe

View this post on Instagram

4 ingredient knockoff Pepperidge farm strawberry thumbprint cookies! It’s cookie season here in my house, and I was craving one of my holiday favorites—thumbprint cookies! This is an original recipe that tastes ALMOST like the real thing! ————————————————— Ingredients: 2 cups almond flour 6 tbsp butter, melted 1/3 cup granulated stevia Sugar free strawberry preserves Directions: 1. In a bowl, mix melted butter, almond flour, and stevia. Mixture will be crumbly, but if it’s too hard to work with, add a splash of heavy cream. 2. Form into a log and wrap with plastic wrap 3. Refrigerate dough overnight (do NOT skip this step!) 4. Cut dough into slices with knife. 5. Make a small indent with fingers inside the cookie slices and fill with a small dollop of strawberry jam 6. Bake at 350 for 15 minutes. 7. Cool completely. Cookies will be soft at first but will harden up as they cool.

A post shared by Kat 🍖 (@kittykatketo) on

Why I am doing this

See this first recipe post for the reason for this new section on this blog.

Comments always welcome

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.