Raspberry Almond Thumbprints

Tender almond flour shortbread cookies filled with sugar-free raspberry chia seed jam. A great low carb treat for a special event, or any day!

Course Dessert
Cuisine Dessert
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 24 cookies
Calories 178 kcal






  1. Preheat oven to 325F and line a baking sheet with parchment or a silicone liner.
  2. In a medium bowl, whisk together almond flour, coconut flour and baking powder.
  3. In a large bowl, beat butter with sweetener until well combined and fluffy. Beat in egg yolk and almond extract. Beat in almond flour mixture until well incorporated.
  4. Form dough into scant 1 inch balls and place two inches apart on prepared baking sheet. Press each ball down to about 1/2 inch high. Using your thumb, press an indentation into the center of each cookie.
  5. Spoon about 1/2 teaspoon of jam into each and bake until just barely browning around the edges, 10 to 12 minutes. Cool on pan. The cookies will not seem set but will continue to firm up at they cool.


  1. In a small bowl, whisk together sweetener, almond extract and water until a pourable consistency is achieved. Drizzle over cooled cookies.

Recipe Notes

Serves 12 (2 cookies per serving). Each serving has 4.98 g of carbs and 2.44 g of fiber. Total NET CARBS = 2.54 g.

Food energy: 178kcal
Saturated fatty acids: 5.69g
Total fat: 16.00g
Calories from fat: 143
Cholesterol: 35mg
Carbohydrate: 4.98g
Total dietary fiber: 2.44g
Protein: 4.16g
Sodium: 95mg

Nutrition Facts
Raspberry Almond Thumbprints
Amount Per Serving (2 cookies)
Calories 178
% Daily Value*
Saturated Fat 5.69g28%
Trans Fat 16g
Cholesterol 35mg12%
Sodium 95mg4%
Carbohydrates 4.98g2%
Fiber 2.44g10%
Protein 4.16g8%
* Percent Daily Values are based on a 2000 calorie diet.