Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl whisk wet ingredients (coconut oil, vanilla extract, and maple syrup).
Add dry ingredients (almond flour, and salt), mix well until the mixture forms a soft dough consistency.
Roll dough into 12 balls, place on a rimmed baking sheet, about 2 inches apart.
Using your thumb or the back of ½ teaspoon measuring spoon, press in the center of each cookie to make space for the jam. Pinch together any large cracks around the sides of each cookie. Fill that space with ½ teaspoon of jam.
Bake the cookies for 15 minutes or until they get brownish on the edges. Once done, the cookies will be soft, don’t remove them from the baking sheet until cool as they’ll get hardened.
Keep them in a covered container in the refrigerator for 7 – 10 days, they will get soft with time. To freeze, let cool and store in freezer-safe containers with parchment paper between each layer, will keep for to 2 months.
Homemade Jam Options:In case you’d like to add a homemade jam as part of the recipe, a very simple way to do it for the amount needed in this case is setting 1 cup of berries with 1 tablespoon of water and 1 tablespoon of keto sweetener of choice (optional) in a pot over the stove for 5 minutes, whisking the entire time.Or you can make this delicious, homemade, and easy Keto Rhubarb Chia Seed Jam. It is SOOO GOOD!