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.