These gluten free and keto Jam Thumbprint Cookies are soft inside with a crispy nut coating and sweet raspberry jam filling. They’re a lovely addition to a holiday cookie platter, and are also perfect for a sweet treat any time of year.
Some cookies are classic holiday cookies (like Gingersnaps and Eggnog Cookies). Other cookies are year-round cookie favorites, such as Italian Ricotta Cookies and Bakery Style Chocolate Chip Cookies.
And then there are those special cookies that are absolutely perfect for both! They feel festive enough for holiday baking, but not so festive that it would be weird to bake a batch on a random Thursday evening in September. Or March, for that matter!
These Jam Thumbprint Cookies are that type of cookie.
They’re soft inside and crispy outside with nutty crunch from pecans and the perfect sweet touch from raspberry jam.
And these are even better because they’re gluten free, low carb, and keto! But you’d never know it. If you’re baking for a big group bring these and no one would guess they’re not full of regular sugar and flour.
Keto Jam Thumbprint Cookies are a perfect addition to a holiday cookie tray. Or they’re great for whipping up when a random craving for a really good cookie hits.
The Best Keto Jam Thumbprint Cookies Recipe
Ingredients in Keto Jam Thumbprint Cookies
- Unsalted butter
- Powdered monk fruit/allulose sweetener
- Egg yolk
- Vanilla extract
- Almond extract
- Almond flour
- Salt
- Baking powder
- Pecans
- Sugar-free raspberry jam (or any kind of jam you like)
How to Make Jam Thumbprint Cookies
- Make the dough. Whisk together the butter, sweetener, egg yolk, vanilla extract, almond extract, and liquid stevia in a large bowl. Add the almond flour, salt, and baking powder, and stir to combine.
- Chill the dough. Cover the bowl with plastic wrap and chill for 15 minutes in the freezer.
- Roll the dough into cookies. Put the chopped pecans in a shallow bowl. Use a 1-tablespoon scoop to measure out the dough. Roll the dough into balls, and then roll the balls in the chopped pecans. Arrange the cookie dough balls evenly on a large baking tray (they should all fit on 1 half sheet pan).
- Bake the cookies. Bake for 10 minutes, rotating the tray once halfway through.
- Add the jam. Remove the cookie tray from the oven and use a 1/2-teaspoon-sized measuring spoon to make an indentation in the center of each cookie. Spoon 1/2 teaspoon of raspberry jam into the center of each.
- Bake for a couple minutes more. Return to the oven and bake until the cookies are light golden, about 1 to 3 minutes more. Let the cookies cool completely on the tray before removing.
How Long do Keto Jam Thumbprint Cookies Stay Fresh?
Store these cookies in an airtight container for up to 5 days at room temperature or for up to 10 days in the fridge.
These cookies will soften as they sit. To make them crispy on the outside again, heat them for 5 minutes in a preheated 400F oven.
Variations on This Jam Thumbprints Recipe
- Chocolate kisses. Instead of jam, go with Hershey’s Kisses! Before baking, lightly press 1 chocolate candy into the center of each cookie. Bake for 10 to 13 minutes. Or to keep it low carb, press 1 chunk of keto milk chocolate into the center of each.
- Cherry almond. This flavor combination is dreamy! Add 1/4 cup of stevia-sweetened mini chocolate chips and 1/8 teaspoon almond extract to the batter, skip the jam, and add 1/2 maraschino cherry to the center of each cookie before baking. Bake for 10 to 13 minutes.
Keto Jam Thumbprint Cookies FAQs
Do You Fill Thumbprint Cookies Before or After Baking?
You fill these Jam Thumbprint Cookies when they’re mostly baked. The method is very easy!
Bake the cookies for 10 minutes, and the simply press a round 1/2-teaspoon measuring spoon into the top center of each cookie to make an indentation. (They’re hot, so I don’t use my thumb!)
And then simply spoon 1/2 teaspoon of your favorite jam into the well in the top of each cookie.
Return the cookies to the oven to bake for a couple minutes longer.
Can You Freeze Thumbprint Cookies with Jam?
Yes! To freeze Jam Thumbprint Cookies:
- Let the cookies cool to room temperature.
- Stack the cookies in an airtight container between layers of parchment paper.
- Cover the container with plastic wrap, and then with a rubber lid or aluminum foil.
- Freeze for up to 3 months.
- Let the cookies come to room temperature before serving. To make them crispy again, heat the thawed cookies for 5 minutes in a preheated 400F oven.
What is the Best Keto Jam?
You can either go with a homemade low carb jam (like my favorite Sugar Free Strawberry Jam!), or buy jam.
Here are a few store-bought keto jams that I like:
- Nature’s Hollow Sugar Free Strawberry Jam
- Good Good No Sugar Added Blackcurrant Jam
- Skinnygirl Sugar Free Preserves Apricot Mimosa
More Keto Cookie Recipes to Make
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Keto Jam Thumbprint Cookies
Ingredients
- 1/4 cup unsalted butter softened
- 1/4 cup powdered monk fruit/allulose sweetener
- 1 large egg yolk
- 3/4 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- 1 1/4 cups almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup pecans chopped
- 7 1/2 teaspoons sugar-free raspberry jam or any kind of jam you like
Instructions
- Preheat the oven to 350F.
- Whisk together the butter, sweetener, egg yolk, vanilla extract, almond extract, and liquid stevia in a large bowl.
- Add the almond flour, salt, and baking powder, and stir to combine.
- Cover the bowl with plastic wrap and chill for 15 minutes in the freezer.
- Put the chopped pecans in a shallow bowl. Use a 1-tablespoon scoop to measure out the dough. Roll the dough into balls, and then roll the balls in the chopped pecans.
- Arrange the cookie dough balls evenly on a large baking tray (they should all fit on 1 half sheet pan).
- Bake for 10 minutes, rotating the tray once halfway through.
- Remove the cookie tray from the oven and use a 1/2-teaspoon-sized measuring spoon to make an indentation in the center of each cookie. Spoon 1/2 teaspoon of raspberry jam into the center of each.
- Return to the oven and bake until the cookies are light golden, about 1 to 3 minutes more.
- Let the cookies cool completely on the tray before removing.
Video
Helpful Tips
- Net Carbs: 3g per cookie
- This recipe makes 15 cookies. The nutrition information given is for 1 cookie.
- Store these cookies in an airtight container for up to 5 days at room temperature or for up to 10 days in the fridge.
Variations:
- Chocolate kisses. Instead of jam, go with Hershey’s Kisses! Before baking, lightly press 1 chocolate candy into the center of each cookie. Bake for 10 to 13 minutes. Or to keep it low carb, press 1 chunk of keto chocolate into the center of each.
- Cherry almond. This flavor combination is dreamy! Add 1/4 cup of stevia-sweetened mini chocolate chips and 1/8 teaspoon almond extract to the batter, skip the jam, and add 1/2 maraschino cherry to the center of each cookie before baking. Bake for 10 to 13 minutes.
To Freeze These Cookies:
- Let the cookies cool to room temperature.
- Stack the cookies in an airtight container between layers of parchment paper.
- Cover the container with plastic wrap, and then with a rubber lid or aluminum foil.
- Freeze for up to 3 months.
- Let the cookies come to room temperature before serving. To make them crispy again, heat the thawed cookies for 5 minutes in a preheated 400F oven.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Leave a Reply