If you have been following along, this is blog post number six that starts with, “So I put jam in this.” These almond flour thumbprint cookies are dolloped with bright, ruby-red jam and are super tasty.
These cookies are also low carb, dairy-free, no sugar added, and keto-friendly.
They are so good with a cup of hot coffee! (I have a coffee problem.)(Problem is my coffee is empty)
super chewy KETO thumbprint cookies with extra bits of good stuff
This almond flour cookie dough is more like an amaretti cookie. If you’re not familiar, they are similar in texture to a macaron. They have the best chewy texture! I chose to make these with amaretti cookie dough because I was craving a chewy cookie.
To the dough base, I added coconut and chopped pistachios. Both ingredients marry incredibly well with raspberry jam and create a wonderful texture and flavor profile.
A few things about the almond flour dough
If you have never made amaretti cookies, you may find that the dough feels wrong. It tends to be a bit dry, but it will eventually come together in a big, sticky paste.
You also need to chill this dough for an hour before rolling, forming, and baking. This extra step is important as it does make a difference in the final product.
Once the dough is cold, it is easy to roll and gently flatten the cookies.
Of course, to make your keto thumbprint cookies, you need to make a divot in the centre of each cookie before they go into the oven. The dough is forgiving, so if it cracks while thumb printing, you can shape it together again.
For more information on baking with almond flour, check out my full guide!
Which sweeteners are best for this recipe?
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Allulose was by far the best sweetener to use for these cookies. The allulose created a fantastic, chewy texture, and they hardly had any aftertaste (if at all). I even found them to be a bit on the sweet side, but my husband thought they were perfect.
With that said, you may use your favorite 1:1 granular sugar substitute.
Swerve and Truvia will also work perfectly–as does any powdered erythritol or xylitol brand.
Cookies made with erythritol will become hard and chewy if stored in the fridge. Leaving them out on a counter to warm will help the cookies soften.
** Remember: xylitol is poisonous to dogs and cats, so if that’s your choice and you have little, furry friends running around, be aware that it may be deadly for them.**
keto Thumbprint cookies assembly tips
These cookies will be quite soft straight out of the oven. Let them rest on the pan for 5 minutes before moving them to a cooling rack.
You do not need to wait for the cookies to cool completely. Jam may be added as soon as they are moved off the cookie pan.
I added one teaspoon of sugar-free, raspberry jam to the almond flour thumbprint cookies. I used a small ice cream scoop and filled it just a bit less than half full. It worked perfectly and made clean up a snap.
For added texture and presentation, I drizzled a bit of sugar-free glaze in stripes across my cookies, but that step is entirely optional as the cookies are sweet enough without it.
a few options for the raspberry jam filling :
- You can make your own shelf-stable raspberry filling. I make my own jams, so when I want to make desserts like this, I just pull a jar out of the cupboard. If you check out my raspberry jam recipe, you will see my trick to getting perfectly gelled jam that you can store for up to a year on the shelf.
- You can also use commercially made, no sugar added, low carb raspberry jams. Just be mindful that these jams have different nutritional values, and you will need to double-check the carb counts if you use a commercial jam.
- Probably the quickest and easiest option is to cook raspberries on the stove with a bit of sweetener until the mixture naturally gels and thickens.
I’ve added nutritional information for the third option to the recipe.
You can see how glossy and shiny my jam is in the photos. I made that jam with allulose. The allulose creates a jam that is very similar to regular jam in taste and texture; it’s quite sticky! If you make raspberry filling on the stove, you may find that it does not have that shine, especially if you use a sweetener other than allulose.
Raspberry jam not your jam? I have a few more shelf-stable, homemade jams made without added sugar for you to check out.
Storage & Serving
These cookies freeze great! You can even fill them before freezing. Lay your almond flour thumbprint cookies on a cookie sheet and freeze them in a single layer. Once they are frozen, you can put them in a ziplock bag and take them out as required. They only take about 30 minutes to thaw on the counter.
If you decide to freeze a few, skip the erythritol glaze on the top, it will turn grainy.
These cookies store very well in the fridge. If you used allulose, the cookies will not become grainy or overly chewy and will store in the refrigerator for up to 5 days. If you use erythritol, I suggest keeping them covered and on the counter for up to 3 days.
Want more jam-stuffed recipes?
- 3 cups almond flour
- 4 large egg whites
- 1 Tbsp vanilla
- 1 1/4 cup allulose
- 1/2 cup unsweetened coconut
- 1/2 cup chopped pistachios
- 1 1/2 cup raspberries
- 1/4 cup water
- 2 Tbsp Allulose
- 2 Tbsp powdered erythritol
- 1/2 Tbsp (plus more if required) almond milk
Gluten-free thumbprint cookie dough
1. In a medium bowl whisk almond flour, coconut, chopped pistachios, allulose, and salt.
2. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until they form stiff peaks. Transfer the egg whites to a larger bowl. Gently fold in half the almond mixture, then fold in the remaining almond mixture.
3. Add vanilla and fold in. The dough will form a thick paste.
4. Cover the bowl and refrigerate for one hour.
5. Preheat oven to 325 and line a baking sheet with parchment paper. (please see notes below for temperatures if you used a different sweetener)
6. Roll 2 Tbsp of dough into a ball and gently flatten into a round disk.
7. Bake for 20-22 minutes until cookies are golden brown. Keep an eye out on the cookies because allulose does brown very quickly.
8. Once browned, remove from oven and allow to cool for 5 minutes on the cookie tray. Once cool to the touch move the cookies to a cooling rack.
1. Add raspberries, water, and allulose to a small saucepan and place over med heat.
2. Allow berries to cook down until thick and jammy.
3. Test for sweetness. If the berries are tart, add a touch more sweetener.
4. Remove from the saucepan and place in a small bowl to cool.
1. Add erythritol and almond milk to a small bowl and stir until a glaze forms. The glaze should be thin, but not like water. You may need to continue to add a few more drops of almond milk to get the right viscosity.
1. Add 1 tsp of raspberry jam to the center of each cookie.
2. Drizzle with a simple powdered sugar glaze.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 33mgCarbohydrates: 6.8gNet Carbohydrates: 2.6gFiber: 4.2gSugar: 2gSugar Alcohols: 12.5gProtein: 6g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.