If you’re searching for a festive cookie that feels indulgent yet fits a low-carb lifestyle, these keto pistachio thumbprint cookies are a must-bake. Soft, buttery, and delicately nutty, each cookie hides a creamy pistachio cheesecake center that bakes right in. They’re elegant enough for holiday trays, yet simple enough for everyday keto dessert cravings.
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Ingredients
For the Cookies
- 1 cup blanched almond flour
- ¼ cup coconut flour
- ½ cup pistachios, finely chopped
- ½ cup powdered sugar-free sweetener
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 drops green gel food coloring (optional)
For the Filling
- ½ cup cream cheese, softened
- ⅓ cup powdered sugar-free sweetener
- 1 egg white
- ¼ teaspoon almond extract
- 1 drop green gel food coloring (optional)
For Topping (Optional)
- 1–2 tablespoons finely chopped pistachios
- Light icing drizzle (powdered sweetener + small amount of liquid)
Instructions For Keto Pistachio Thumbprint Cookies
- Prepare the Dough
In a bowl, combine almond flour, coconut flour, chopped pistachios, powdered sweetener, and salt. Add butter, cream cheese, egg yolks, vanilla, almond extract, and food coloring. Mix until a soft dough forms. - Shape the Cookies
Roll dough into 16 equal balls and place on a parchment-lined baking sheet. Gently flatten each ball. - Create the Thumbprints
Use the back of a measuring spoon to press a deep well into the center of each cookie. - Make the Filling
Beat cream cheese until smooth. Add sweetener and beat again until fluffy. Mix in egg white, almond extract, and food coloring until creamy. - Fill the Cookies
Spoon or pipe the filling evenly into each well. - Bake
Bake at 350°F (175°C) for 10–12 minutes, until the edges are set. - Cool & Finish
Allow cookies to cool completely. Drizzle with icing and sprinkle with extra pistachios if desired.
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Pro Tips
- Beat the filling in stages for a silky, lump-free texture.
- Press deep wells so the filling stays centered after baking.
- Finely chop pistachios to keep the dough easy to handle.
Why This Recipe Works
- Authentic pistachio flavor from real nuts and almond extract
- Perfect keto texture using almond and coconut flour together
- Built-in cheesecake filling with no extra steps after baking
Substitutions & Variations
- No food coloring: Skip it for a natural look without affecting flavor.
- Lemon pistachio: Add 1 teaspoon lemon zest to the dough.
- Chocolate drizzle: Finish with melted sugar-free chocolate for contrast.
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Dough and filling can be prepared 24 hours ahead.
- Storage: Refrigerate cookies in an airtight container for 4–5 days.
- Freezing: Freeze up to 2 months; thaw overnight in the fridge.
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Serving Ideas For Keto Pistachio Thumbprint Cookies
- Add to holiday cookie platters
- Serve with coffee or unsweetened almond milk
- Garnish with crushed pistachios for a bakery-style look
Nutrition (Per Serving Estimate)
- Calories: 167 kcal
- Protein: 4 g
- Carbohydrates: 4 g
- Fat: 15 g
- Fiber: 2 g
Frequently Asked Questions
Can I make these without almond extract?
Yes, but almond extract enhances the pistachio flavor significantly.
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Do these cookies spread while baking?
No, the coconut flour helps them hold their shape beautifully.
Can I use regular powdered sugar?
Yes, if you don’t need them sugar-free.
Are these gluten-free?
Absolutely—no wheat-based ingredients are used.
These keto pistachio thumbprint cookies combine elegance, flavor, and simplicity in one irresistible dessert. With their creamy center and soft texture, they’re guaranteed to impress—whether for holidays or everyday treats.
Keto Pistachio Thumbprint Cookies
These keto pistachio thumbprint cookies are soft, buttery, and delicately nutty, each filled with a creamy pistachio cheesecake center. Perfect for holidays or everyday low-carb treats, they combine elegant flavor with keto-friendly ingredients.
Equipment
- Mixing bowls
- hand mixer or whisk
- baking sheet
- parchment paper
- Measuring spoons
Ingredients
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup pistachios, finely chopped
- 1/2 cup powdered sugar-free sweetener
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 2 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 drops green gel food coloring (optional)
- 1/2 cup cream cheese, softened (for filling)
- 1/3 cup powdered sugar-free sweetener (for filling)
- 1 egg white
- 1/4 tsp almond extract (for filling)
- 1 drop green gel food coloring (optional, for filling)
Instructions
- In a bowl, combine almond flour, coconut flour, chopped pistachios, powdered sweetener, and salt. Add butter, cream cheese, egg yolks, vanilla extract, almond extract, and food coloring if using. Mix until a soft dough forms.
- Roll the dough into 16 equal balls and place them on a parchment-lined baking sheet. Gently flatten each ball.
- Use the back of a measuring spoon to press a deep well into the center of each cookie.
- Beat the cream cheese until smooth, then add the sweetener and beat until fluffy. Mix in egg white, almond extract, and food coloring until creamy.
- Spoon or pipe the filling evenly into each cookie well.
- Bake at 350°F (175°C) for 10–12 minutes, until the edges are set.
- Allow cookies to cool completely. Drizzle with icing and sprinkle with extra pistachios if desired.
Notes
Press deep wells so the filling stays centered during baking. Finely chop pistachios for the best dough texture. Cookies taste even better after chilling, which enhances the cheesecake-like center.
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