This is the sixth post in my “So I put jam in this” series. These almond flour thumbprint cookies are spooned with bright, ruby-red jam and taste fantastic.
They’re low carb, dairy-free, sugar-free and keto-friendly.
They pair perfectly with a hot cup of coffee—my mug is never far away.
Super-chewy keto thumbprint cookies with extra bits of goodness
The almond flour base for these cookies is similar to amaretti dough. If you haven’t tried amaretti, imagine a texture close to a macaron—chewy and tender. I chose this style because I wanted a thumbprint cookie with a satisfying chew.
I added unsweetened coconut and chopped pistachios to the dough. Both complement raspberry jam beautifully and add pleasing texture and flavor.
A few notes about the almond flour dough
If you’ve never made amaretti-style dough, it might feel unexpectedly dry at first. It will come together into a thick, sticky paste as you mix.
Chilling the dough for one hour before shaping is essential. The brief chill firms the dough, making it easy to roll and shape and improving the final texture.
When the dough is cold, rolling and gently flattening each portion is straightforward. To create your thumbprints, press a small divot into the center of each cookie before baking. If the dough cracks when you make the thumbprint, simply press it back together—the dough is forgiving.
For more tips on working with almond flour and how it behaves in recipes, consult a reliable guide on baking with almond flour.
Which sweeteners work best for this recipe?
Allulose worked best in my tests. It gives the cookies a fantastic, chewy texture with minimal aftertaste. I found the cookies slightly sweet, while others thought the balance was perfect.
If you prefer, you can use any 1:1 granular sugar substitute. Swerve, Truvia, and powdered erythritol brands will also perform well.
Note: cookies sweetened with erythritol tend to firm up in the fridge; allowing them to warm to room temperature will restore a softer texture.
Important safety note: xylitol is toxic to dogs and cats. If you use xylitol, keep these cookies well out of reach of pets.
Keto thumbprint cookie assembly tips
These cookies are soft as soon as they come out of the oven. Let them rest on the baking sheet for about five minutes, then transfer them to a cooling rack.
You don’t need to wait until they are completely cool to add jam. Spoon the jam into each thumbprint as soon as the cookies are cool enough to handle.
I used about one teaspoon of sugar-free raspberry jam per cookie and a small scoop to make filling quick and tidy. For presentation and extra texture, you can drizzle a thin sugar-free glaze over the top, but the cookies are delicious without it.
Options for the raspberry jam filling
- Make a shelf-stable raspberry jam at home. I often keep jars in the pantry for desserts like this. Homemade jam lets you control texture and sweetness so it gels well and stores long-term.
- Use a no-sugar-added commercial raspberry jam. These are convenient, but check nutritional labels and carb counts as they vary by brand.
- Cook fresh raspberries on the stove with a sweetener until they thicken. This is quick and yields a rustic jammy filling perfect for thumbprints.
I used allulose for the jam in my photos because it creates a glossy, sticky finish much like conventional jam. Other sweeteners may produce a less shiny result, which won’t affect flavor but can alter appearance.
If raspberries aren’t your preference, try other shelf-stable, no-sugar-added fruit fillings you enjoy.
Storage & serving
These cookies freeze exceptionally well. Arrange them on a baking sheet in a single layer and freeze until firm, then transfer to a sealed bag. Thaw at room temperature for about 30 minutes.
If freezing, skip any erythritol-based glaze as it can become grainy. Cookies sweetened with allulose keep best in the refrigerator for up to five days without losing texture. If you use erythritol, store them covered at room temperature and enjoy within three days for the best texture.
Want more jam-stuffed recipes?
- Gluten-free Lamington Recipe with Jam Filling (Low Carb Too!)
- Low Carb PB&J Muffins – A Great Breakfast Idea (Gluten Free Too!)
- Dark Chocolate Gluten-Free Black Forest Cake (Sugar Free & Low Carb)
Gluten-Free Thumbprint Cookies with Raspberries and Pistachios
16
1 hour 10 minutes
22 minutes
1 hour
2 hours 32 minutes
Chewy thumbprint cookies packed with pistachios and coconut, topped with glossy raspberry jam. Low carb, sugar-free, gluten-free and dairy-free.
Ingredients
Cookie Dough
- 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
Raspberry Filling
- 1 1/2 cup raspberries
- 1/4 cup water
- 2 Tbsp allulose
Glaze (optional)
- 2 Tbsp powdered erythritol
- 1/2 Tbsp (plus more if required) almond milk
Instructions
Gluten-free thumbprint cookie dough
1. In a medium bowl, whisk together almond flour, coconut, chopped pistachios, allulose and salt.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Transfer to a large bowl and gently fold in half the almond mixture, then fold in the remainder.
3. Add the vanilla and fold until the dough forms a thick paste.
4. Cover and refrigerate for one hour.
5. Preheat the oven to 325°F and line a baking sheet with parchment paper.
6. Roll 2 tablespoons of dough into a ball, then gently flatten into a disk and press a small divot into the center.
7. Bake 20–22 minutes, until the cookies are golden. Watch closely—sweeteners like allulose can brown quickly.
8. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Raspberry jam
1. Combine raspberries, water and allulose in a small saucepan over medium heat.
2. Cook until the berries break down and the mixture thickens to a jammy consistency.
3. Taste and add more sweetener if needed, then remove from heat and cool.
Glaze (optional)
1. Stir powdered erythritol with almond milk until a thin glaze forms. Add almond milk a few drops at a time to reach the desired consistency.
Assembly
1. Spoon about 1 teaspoon of raspberry jam into the center of each cookie.
2. If desired, drizzle with the optional glaze.
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 173
Total Fat: 14g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 0mg
Sodium: 33mg
Carbohydrates: 6.8g
Net Carbohydrates: 2.6g
Fiber: 4.2g
Sugar: 2g
Sugar Alcohols: 12.5g
Protein: 6g
Nutritional information is approximate and provided as a courtesy. Net carbs exclude fiber. Results may vary depending on ingredients and brands used.