Ingredients

1 large egg, beaten
1/2 cup salted butter, softened
2 cups superfine blanched almond flour
Pinch of kosher salt
1/2 teaspoon baking powder
2/3 cup powdered erythritol sweetener
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
5 tablespoons sugar free strawberry preserves

 

INSTRUCTIONS

Preheat the oven to 375 degrees Fahrenheit.

Combine the egg, butter, almond flour, salt, baking powder, erythritol and vanilla in a medium bowl.

Mix well with a fork until a dough is formed.

Place the chopped walnuts on a plate.

Form the dough into 1.5 inch balls and roll in the walnuts to coat.

Place on a parchment-lined cookie sheet.

Bake for 8 minutes.

Remove from oven and press a small dent into the center of each cookie.

Place approximately 1 teaspoon of jam in each cookie dent.

Return to the oven and bake an additional 10 minutes.

Remove and transfer to a rack or platter to cool for 30 minutes.

Cookies MUST be fully cool to stay together – until then they will be quite fragile, so handle gently when transferring.