Sweet low-carb raspberry thumbprint cookies are a holiday classic! Fill them with this easy sugar-free raspberry jam.
In a bowl, mix together butter, cream cheese and sugar.
Add almond flour, egg and vanilla.
Cover dough and chill in the refrigerator for at least 20 minutes.
Roll dough into small balls and place on a prepared baking sheet.
Using your thumb or a spoon, press down the center of each cookie to create a thumbprint.
Spoon a small amount of raspberry jam in the center of each cookie.
Bake at 325 degrees F. for approximately 18-20 minutes.
Remove and let the cookies cool on a rack.
In a sauce pan, add raspberries and begin to warm over low to medium heat.
As berries start to warm, mash with a fork or potato masher until you have a fairly smooth consistency.
Add in sugar and cook for another 2-3 minutes.
Remove from heat and add in chia seeds along with vanilla extract.
Stir well, and let sit.
Once the jam cools, place it in an airtight container in the refrigerator for a few hours or overnight. The chia seeds will continue to soak up the liquid and create a thicker, jelly-like consistency.
Calories: 98 Per Cookie
Net Carbs: 4 Net Carbs Per Serving