Keto Peanut Butter Chocolate Thumbprints Recipe
![Atkins Keto Peanut Butter Chocolate Thumbprints](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/cfebe93b8d632a3483e54e3f65070047_ATK_USA_Keto%20Peanut%20Butter%20Chocolate%20Thumbprints.jpg)
2.9g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 5 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.9g
Protein
7.6g
Fat
2g
Fiber
95.2cal
Calories
![calculator](https://atkins.ca/wp-content/themes/atkins_theme_canada/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 cup Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
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1 large Egg (Whole)
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1 cup Sucralose Based Sweetener (Sugar Substitute)
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1 tsp Baking Soda
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0 1/4 tsp Salt
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4 oz Lily's Sugar Free Chocolate Chips
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1 tbsp Heavy Cream
DIRECTIONS
This recipe is suitable for all phases of the Atkins diet except the first two weeks of Induction. One serving is one cookie.
- Preheat oven to 350°F. Line two sheet pans with parchment paper.
- Combine the peanut butter, egg, granular sugar substitute, baking soda and salt in a medium bowl. Mix until all ingredients are fully incorporated. It will thicken up with stirring into a semi-firm dough.
- Divide dough into 4 equal parts. Make 6 equal balls out of each quarter of dough. About 24 cookies total. Place balls on sheet leaving 1-inch between each. Flatten slightly by lightly pressing down on each with the bottom of a glass (do not over flatten, leave it thick enough for the thumb print well).
- Bake for 7 minutes, remove from oven, make indentations in the center by pressing the handle end of a wooden spoon into each cookie, return to the oven and bake until edges are golden another 8-10 minutes more. Allow to sit on the pan for 5 minutes before removing to a cooling rack, cool completely.
- Place chocolate in a microwave safe bowl with the cream. Microwave in 10-20 second intervals stirring in between until chocolate is melted. Stir to fully incorporate the cream and smooth out the texture. Spoon about 1 tsp of chocolate into the indentations in the cookies. Allow chocolate to set up, this can be done quickly by placing the finished cookies in the refrigerator for 5-10 minutes.
- Store cookies in a single layer in a air tight container for up to 1 week. The nutritionals listed are for 1 cookie.
Cooking Tip
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.