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When my boyfriend and I had our holiday baking marathon last week, we made some pretty damn good keto christmas cookies.
I already shared a few of those on my blog and the rest of the successes will follow during the next week.
Today is the time to share these delicious keto jam thumbprint cookies!

Like most of the keto Christmas cookies I tried to recreate, they are pretty popular here in Germany.
They’re one of the classics and easy to find in supermarkets and bakeries.
But there are two big problems with the traditional version of these cookies:
the sugary dough made with wheat flour & the sugar-loaden jam.

Thankfully, the low carb community has great alternatives for sugar & wheat flour with nut flour and sweeteners like erythritol, swerve or monk fruit.
The jam, on the other hand, is a bit more tricky but still doable!

A few weeks ago I posted my all-time favorite recipe for sugar-free strawberry marmalade and it’s the exact same recipe I used for these jam thumbprint cookies as well.
If you can get your hands on store-bought marmalade that’s sugar-free – go ahead!
But if you want to make a natural & healthy alternative for sugary jam you can find the recipe here.
(BTW, it’s pretty easy to make, it tastes great and is also a great addition to other recipes like my ketogenic strawberry mug cake.)
 

OTHER KETO CHRISTMAS COOKIES:

  • Keto Pecan Snowball Cookies
  • Keto Vanilla Crescent Cookies
  • Keto Cinnamon Star Cookies
  • Keto Coconut Macaroons (Traditional German Christmas Cookies)
  •  
    Keto Jam Thumbprint Cookies (Delicious Keto Christmas Cookies)
     

    KETO JAM THUMBPRINT COOKIES INGREDIENTS:

    What you’ll need for this recipe: (You can find the exact amounts needed on the recipe card at the end of this post.)

  • finely ground almond flour
  • powdered erythritol: erythritol is my absolute favorite keto-friendly sweetener!
    It doesn’t affect your blood sugar, it’s very safe and has a very natural sweet taste to it!
    Plus: It behaves almost like sugar when you use it for low carb baking.

    You can use other powdered sweeteners that won’t affect your blood sugar as well.
    Keep in mind though that you might have to adjust the amount if you use something else.
    Erythritol is about 70% as sweet as sugar whereas other sweeteners such as monk fruit and stevia are much sweeter than sugar.
    Taste a tiny bit of the dough before oversweetening it and adjust accordingly!

  • softened butter: leave the butter at room temperature for approx. 20-30 minutes for desired consistency
  • eggs: one egg yolk
  • sugar-free vanilla extract
  • extras: pinch of salt, lemon zest
  • sugar-free jam of your choice: I used my recipe for sugar-free strawberry chia jam but I replaced the strawberries with raspberries this time.
    I still had some frozen raspberries at home and thought raspberries would also fit great with the cookie recipe!
    You can use other berries as well – simply replace the same amount of strawberries needed for the recipe with whatever you would like to use (e.g. raspberries, blueberries or even a mixture!).

    If you only need the jam for this cookie recipe make sure to adjust the portion size, you only need approx. 2 tbsp of the jam for the cookies.
    Split the recipe for the sugar-free marmelade by 5 if you don’t want to have a lot of left-overs.


  •  
    Keto Jam Thumbprint Cookies (Delicious Keto Christmas Cookies)
     

    HOW TO MAKE KETO JAM THUMBPRINT COOKIES:

     
    1. Mix the ingredients for the dough:
    Mix all of the ingredients for the dough and knead it with your hands or a mixer with dough hooks until you get a smooth mass.
    Wrap the dough with plastic wrap and chill in the fridge for 1 hour.

     
    2. Make the marmelade:
    While the dough chills in the fridge, make the sugar-free marmelade if you don’t have it at home already.
    You only need about 1/5 of the recipe.
     
    3. Form the cookies:
    Once you get the dough out of the fridge, preheat your oven to 340°F/170°C.
    Form small balls with your hands or use a cookie scoop to help you with the process.
    Press the balls down using the palm of your hand.
    The dough will crinkle a bit and that’s fine, but you may want to “repair” crinkles that are too big and would cause the dough to fall apart by gently pressing that part back together.

    Once you got your dough into a medallion shape, form the small holes for the jam.
    You can use your thumb or kitchen utensils like the backend of a wooden spoon to press small holes into the dough.
    Make sure to be gentle while you press because if you press too hard, your cookie may break apart and you might have to repeat the process.

     
    4. Fill with marmelade & bake:
    Fill the small holes with the sugar-free jam (I simply used a small teaspoon to do this) and place them in the oven for approx. 10 minutes.
    Keep an eye on the cookies while they’re in the oven because, in my experience, almond flour tends to burn faster than wheat flour.

     
    5. Serve:
    Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee.
     

    OTHER POPULAR KETO HOLIDAY RECIPES: (VIDEO)

    (Video moves to the top of the post on desktop.)



     
    Nutrition Info:
    One keto jam thumbprint cookie has 0.6g net carbs (1.7g total carbs and 1.1g dietary fiber), 4g fat, 3.5g protein, and 60 calories.

    One of the cookies I made had a weight of approx. 0.5 oz (14g) and I got approx. 15 cookies out of the recipe.
    The nutrition info may vary if you make bigger or smaller cookies.

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    HOW TO STORE THE KETO COOKIES:

    Store in an air-tight container for approx. 4-5 days.
     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Healthy No Bake Pumpkin Pie Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Keto Cinnamon Star Cookies (Keto Christmas Cookies)
  • Healthy Keto Coconut Macaroons (Traditional German Christmas Cookies)
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  
     

    Category, , , , , DifficultyBeginner

    This holiday season is gonna be delicious without the need to break your diet! Easy ketogenic jam thumbprint cookies with only 0.6g net carbs!

    Keto Jam Thumbprint Cookies (Delicious Keto Christmas Cookies)

    Yields15 Servings
    Prep Time20 minsCook Time10 minsTotal Time1 hr 30 mins

    Dough:
     1.75 oz (50g) softened butter
     1 egg yolk
     1 oz (30g) powdered erythritol
     ½ tsp lemon zest
     1 pinch salt
    Filling:

    1

    Mix all of the ingredients for the dough and knead it with your hands or a mixer with dough hooks until you get a smooth mass.
    Cover with plastic wrap and chill in your fridge for 1 hour.

    2

    In the meantime, make the sugar-free jam.
    Click here for my basic sugar-free strawberry jam recipe.
    (You can adapt the recipe and use other berries like raspberries by replacing the strawberries with whatever you would like to use.)

    3

    Preheat your oven to 340°F/170°C once you get the dough out of the fridge.

    4

    After one hour has passed, take out the dough and start to form small balls.
    You can use a cookie scoop to help you with this process.

    5

    Press the balls down using the palm of your hand.
    The dough will crinkle a bit and that's fine, but you may want to "repair" crinkles that are too big and would cause the dough to fall apart.

    6

    Once you got your dough into a medallion shape, form the small holes for the jam.
    You can use your thumb or kitchen utensils like the backend of a wooden spoon to press small holes into the dough.
    Make sure to be gentle while you press because if you press too hard, your cookie may break apart and you might have to repeat the process.

    7

    Fill the small holes with the sugar-free jam.
    I simply used a small teaspoon to do this.

    8

    Bake in the oven for approx. 10 min.
    Keep an eye on the cookies because, in my experience, almond flour tends to burn faster than wheat flour.

    9

    Wait until the cookies are completely cold before enjoying them with a hot cup of coffee or tea!

    Store them in an air-tight container for approx. 4-5 days.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 cookie

    Servings 15


    Amount Per Serving
    Calories 60
    % Daily Value *
    Total Fat 4g7%
    Total Carbohydrate 1.7g1%
    Dietary Fiber 1.1g5%
    Protein 3.5g8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Dough:
     1.75 oz (50g) softened butter
     1 egg yolk
     1 oz (30g) powdered erythritol
     ½ tsp lemon zest
     1 pinch salt
    Filling:

    Directions

    1

    Mix all of the ingredients for the dough and knead it with your hands or a mixer with dough hooks until you get a smooth mass.
    Cover with plastic wrap and chill in your fridge for 1 hour.

    2

    In the meantime, make the sugar-free jam.
    Click here for my basic sugar-free strawberry jam recipe.
    (You can adapt the recipe and use other berries like raspberries by replacing the strawberries with whatever you would like to use.)

    3

    Preheat your oven to 340°F/170°C once you get the dough out of the fridge.

    4

    After one hour has passed, take out the dough and start to form small balls.
    You can use a cookie scoop to help you with this process.

    5

    Press the balls down using the palm of your hand.
    The dough will crinkle a bit and that's fine, but you may want to "repair" crinkles that are too big and would cause the dough to fall apart.

    6

    Once you got your dough into a medallion shape, form the small holes for the jam.
    You can use your thumb or kitchen utensils like the backend of a wooden spoon to press small holes into the dough.
    Make sure to be gentle while you press because if you press too hard, your cookie may break apart and you might have to repeat the process.

    7

    Fill the small holes with the sugar-free jam.
    I simply used a small teaspoon to do this.

    8

    Bake in the oven for approx. 10 min.
    Keep an eye on the cookies because, in my experience, almond flour tends to burn faster than wheat flour.

    9

    Wait until the cookies are completely cold before enjoying them with a hot cup of coffee or tea!

    Store them in an air-tight container for approx. 4-5 days.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Keto Jam Thumbprint Cookies (Keto Christmas Cookies)

     

     
    Keto Jam Thumbprint Cookies (Delicious Keto Christmas Cookies)
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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