Diabetic-Friendly Lemon Thumbprint Cookies

Diabetic-Friendly Lemon Thumbprint Cookies

Ready in: 30 minutes

Servings: 18–20 cookies
Difficulty: Easy

 Ingredients:

For the cookies:

• 1 ½ cups almond flour (or 1 cup almond flour + ½ cup coconut flour for firmer cookies)

• 3 tbsp granulated erythritol (or monk fruit sweetener)

• ¼ tsp baking powder

• ¼ tsp salt

• 1 large egg

• 2 tbsp unsalted butter, melted (or coconut oil)

• 1 tsp vanilla extract

• Zest of 1 lemon

For the lemon filling:

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 large egg yolk

• 1–2 tbsp powdered erythritol

• 1 tbsp butter

(You can also use store-bought sugar-free lemon curd if you prefer.)

 Instructions:

1. Preheat oven

Preheat to 350°F (175°C). Line a baking sheet with parchment paper.

2. Make the dough

In a medium bowl, mix almond flour, erythritol, baking powder, and salt.
Add the egg, melted butter, vanilla, and lemon zest. Stir until a soft dough forms.

3. Form cookies

Scoop 1 tbsp portions of dough, roll into balls, and place on the baking sheet.
Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.

4. Bake

Bake for 10–12 minutes, until edges turn golden. Let cool completely.

5. Prepare lemon curd filling

In a small saucepan over low heat, whisk lemon juice, zest, egg yolk, erythritol, and butter until thickened (about 4–5 minutes). Cool slightly.

6. Fill cookies

Once cookies are cool, spoon about ½ teaspoon of lemon curd into each indentation.

7. Dust and serve

Optional: Dust with powdered erythritol for a pretty finish.

 Nutritional Info (per cookie, approx.)

 Benefits:

• Low glycemic impact: Uses natural sweeteners (erythritol/monk fruit).

• Low carb & keto-friendly: Ideal for blood sugar management.

• Rich in healthy fats from almond flour.

• Vitamin C boost from lemon juice and zest.

 Tips:

• Store cookies in the fridge for up to 5 days, or freeze for 1 month.

• You can make the filling ahead of time and refrigerate it.

• For variety, try raspberry or sugar-free apricot filling.

• Avoid overbaking — almond flour cookies brown quickly.

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Q&A

Q: Can I make this dairy-free?
Yes — use coconut oil instead of butter.

Q: Can I replace almond flour?
Use sunflower seed flour (1:1 ratio) if allergic to nuts.

Q: Can I skip the lemon curd?
Sure! Fill with sugar-free jam or cream cheese mixed with lemon zest.

Q: How to keep them soft?
Don’t overbake and store in an airtight container to retain moisture.