Almond Flour Thumbprint Cookies (Keto & Gluten Free!)
How CUTE are these?! My almond flour thumbprint cookies are made from scratch in just 20 minutes, and they’re low carb, keto approved, and gluten free. They’ve got the classic buttery thumbprint cookie texture with sweet little raspberry jam centers, but without the regular flour and sugar. Regular readers raved about my almond flour chocolate chip muffins, and I think these will become a firm favorite too!
Quick Note On Almond Flour:
Almond flour is made from finely ground blanched almonds and it’s one of the most popular flours used in keto and gluten-free baking.
Unlike regular flour, it’s naturally low in carbs and higher in healthy fats, so it’s a really good fit for keto recipes. It also gives baked goods a softer, more buttery texture that works so well in cookies like these.
I use almond flour a lot in low carb & gluten-free baking because it creates cookies that still feel rich and satisfying instead of dry or overly crumbly. If it’s your first time using it, I think you’ll be pleasantly surprised with the results!
What You’ll Need
I like to share a little not just about the ingredients you’ll need, but also their role in the recipe and why I chose them. Just want the printable recipe card so you can start baking? No worries – it’s at the bottom of this post!
- Almond flour – Gives the cookies their soft buttery texture while keeping them low-carb and keto-friendly.
- Butter – Adds richness and helps create melt-in-your-mouth cookie texture.
- Egg – Helps bind the dough together and keeps the cookies tender.
- Erythritol – Sweetens the cookies without adding sugar, making them keto-friendly.
- Salt – Balances the sweetness and enhances the buttery flavor.
- Baking powder – Gives the cookies a little lift and keeps them from feeling too dense.
- Vanilla extract – Adds warmth and bakery-style flavor.
- Sugar-free raspberry jam – The sweet fruity center that gives these cookies their classic thumbprint cookie look and flavor.
How To Make Almond Flour Thumbprint Cookies
- In a mixing bowl, combine the butter, erythritol, and vanilla extract. Mix until smooth and creamy.
- Add the egg and mix again until fully combined.
- Stir in the almond flour, salt, and baking powder until a soft dough forms.
- Scoop the dough into tablespoon-sized portions and roll into balls.
- Place the dough balls onto a parchment-lined baking sheet.
- Using your thumb or the back of a measuring spoon, gently press an indentation into the center of each cookie.
- Fill each indentation with a small spoonful of sugar-free raspberry jam.
- Bake at 350°F for 8–10 minutes, or until the cookies are lightly golden around the edges.
Storage & Freezing
Store the cookies in an airtight container for up to 1 week. For the best texture, let them come to room temperature before serving since almond flour cookies tend to firm up a bit in the fridge.
These cookies also freeze really well. Store the baked cookies in an airtight freezer-safe container for up to 2 months, placing parchment paper between layers so they don’t stick together.
Let them thaw at room temperature before serving.
Recipe Notes
You can swap the erythritol for monk fruit sweetener or another granulated low-carb sweetener if preferred.
The raspberry jam can easily be switched for sugar-free strawberry, blueberry, apricot, or any favorite jam flavor. (I’ve made these in about 5 different varieties and they all tasted amazing!)
Coconut oil works well in place of butter, although the cookies will have a slightly softer texture and a mild coconut flavor.
If the dough feels too soft to roll, chill it in the fridge for about 15–20 minutes before shaping the cookies.
Almond flour cookies don’t spread the same way regular flour cookies do, so shaping them before baking helps them keep that classic thumbprint look.
Try not to overfill the jam centers since the jam can bubble over slightly as the cookies bake.
Because almond flour browns quickly, keep an eye on the cookies near the end of baking so the bottoms don’t over-toast.
Serving Ideas
These are quick and easy to prep on any weekday, so they’re great for keeping around for snacking.
For dessert, try serving them with whipped cream or alongside keto ice cream for something a little more indulgent.
Almond Flour Thumbprint Cookies (Keto!)
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup butter melted
- 1 egg
- 1/2 cup erythritol
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 5 tablespoon sugar-free raspberry jam
Instructions
- In a mixing bowl, combine the butter, erythritol, and vanilla extract. Mix until smooth and creamy.
- Add the egg and mix again until fully combined.
- Stir in the almond flour, salt, and baking powder until a soft dough forms.
- Scoop the dough into tablespoon-sized portions and roll into balls.
- Place the dough balls onto a parchment-lined baking sheet.
- Using your thumb or the back of a measuring spoon, gently press an indentation into the center of each cookie.
- Fill each indentation with a small spoonful of sugar-free raspberry jam.
- Bake at 350°F for 8–10 minutes, or until the cookies are lightly golden around the edges.
Have you tried these? You can leave a review and rating in the comments below! I’d love to hear what you think.