These keto thumbprint cookies are buttery and filled with a sugar-free raspberry jam. Enjoy almond flour shortbread cookies that are perfect for holidays or just any occasion.
In a large mixing bowl, combine the softened coconut oil (or unsalted butter), egg, cream cheese, sweetener, and vanilla extract. Mix using an electric mixer until well incorporated for about 2 minutes.
Gradually add the almond flour and baking powder into the wet mixture. Continue mixing until a sticky cookie dough is formed. Chill for about 20 minutes or freeze for 5 minutes.
Meanwhile, preheat the oven to 325°F/ 160°C and line a baking sheet with parchment paper. Set aside.
Form the cookie dough into 1.5 inch balls and place onto the cookie sheet.
Use your thumb to press in the center of the cookie dough ball and make an indentation into each cookie.
Spoon about 1 tsp of sugar-free jam into each indentation.
Bake for 12-15 minutes or until the cookies are set and golden brown on the edges.
Remove from the oven and allow to cool for at least 10 minutes, then transfer to a wire rack to cool completely.