Keto Pistachio Thumbprint Cookies
Soft, buttery pistachio cookies with a creamy pistachio cheesecake filling, finished with a light icing drizzle and extra chopped pistachios. Festive, nutty, and perfect for holiday baking.
Ingredients
Cookies:
- 1 cup blanched almond flour
- ¼ cup coconut flour
- ½ cup shelled pistachios finely chopped or pulsed
- 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
Filling:
- ½ cup cream cheese
- ⅓ cup powdered sugar-free sweetener
- 1 egg white
- ¼ teaspoon almond extract
- 1 drop green gel food coloring
- 1 –2 tablespoons chopped pistachios for topping
Instructions
- Make the cookie dough: Stir together the almond flour, coconut flour, chopped pistachios, powdered sweetener, and salt. Add the softened butter, cream cheese, egg yolks (reserve 1 egg white for filling), vanilla, almond extract, and food coloring and mix until a dough forms.
- Shape: Roll into 16 balls and slightly flatten on a parchment-lined baking sheet.
- Make wells: Use the back of a measuring spoon to press a deep well into each cookie.
- Make the filling: Beat the cream cheese alone until smooth. Add the powdered sweetener and beat again until fluffy. Mix in the egg white, almond extract, and food coloring until silky.
- Fill: Spoon or pipe the filling into the wells.
- Bake: Bake at 350°F for 10–12 minutes, until edges are set.
- Cool: Let cookies cool completely.
- Finish: Drizzle simple icing (powdered sweetener + a tiny amount of water or milk) and top with extra pistachios.
Notes
- Sweetener: Powdered erythritol/monk fruit blend gives the smoothest texture. Or use regular powdered sugar if you don't need sugar-free.
- Filling: Beating the cream cheese filling in stages creates the creamiest filling.
- Icing: Use only a splash of liquid so the icing stays thick enough to drizzle.
- Storage: Refrigerate for 4–5 days or freeze for up to 2 months.
Nutrition
Calories: 167kcalCarbohydrates: 4gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 50mgSodium: 82mgPotassium: 64mgFiber: 2gSugar: 1gVitamin A: 369IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!
