Raspberry Lemonade Thumbprint Cookies
These cookies have multiple layers of sweetness, thanks to our Raspberry Lemonade Prime Shift packets, sugar-free raspberry jam and a Keto icing glaze we drizzled them with to make them extra special!
Prep Time: 20 minutes
Cooking Time: 10 minutes
1 cup butter, sliced in tablespoons
⅔ cup Keto sweetener (Any sugar free sweetener of your choice)
2 packets of Real Ketones Raspberry Lemonade Prime Shift D-BHB Powder
I tablespoon fresh lemon zest
1 teaspoon pure vanilla extract
½ teaspoon sea salt
1 ¾ cup almond flour
1 large egg
12 teaspoons sugar-free raspberry jam
½ Keto confectioners’ sugar
½ teaspoon almond extract
1 tablespoon heavy whipping cream
Add butter to a stand-mixer with a paddle and beat until creamy. Slowly add in the Keto sweetener, Raspberry Lemonade Prime Shift packets, lemon zest, pure vanilla extract, sea salt and almond flour and beat until well-combined.
Add in the egg and mix until well-combined.
Use a tablespoon measurer and scoop out dough, forming a ball with your hands, and place on a baking tray lined with parchment paper. Use your thumbs to create indents in the center of each cookie.
Bake in the oven for 8-10 minutes, or until golden brown.
Remove from the over and when cool enough to touch, fill each indent with a teaspoon each of sugar-free raspberry jam.
Whisk the icing ingredients together until thick and creamy. Drizzle over the cookies and allow to harden before serving.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Net Carbs: 18