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keto jam thumbprint cookies featured image

Keto Jam Thumbprint Cookies

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.
Course Dessert
Cuisine American
Prep Time 17 minutes
Cook Time 13 minutes
Time for the Dough to Chill 15 minutes
Servings 15 servings
Calories 112kcal



  • 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.



  • Net Carbs: 3g per cookie
  • Recipe Yield and Serving Size: This recipe makes 15 cookies. The nutrition information given is for 1 cookie.
  • Storage: Store these cookies in an airtight container for up to 5 days at room temperature or for up to 10 days in the fridge.


  • 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:

  1. Let the cookies cool to room temperature.
  2. Stack the cookies in an airtight container between layers of parchment paper.
  3. Cover the container with plastic wrap, and then with a rubber lid or aluminum foil.
  4. Freeze for up to 3 months.
  5. 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.


Serving: 1cookie | Calories: 112kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 40mg | Potassium: 25mg | Fiber: 1g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg