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In a food processor with the S blade attachment, add the soft butter, cream cheese, and erythritol. Process on medium/high speed until combined.
Add almond flour, salt egg, and vanilla extract. Process again on medium/high speed until creamy and a sticky, fluffy cookie dough form.
Transfer the cookie dough onto a piece of plastic wrap, wrap the dough, and chill for 30 minutes in the fridge.
Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper. Set aside.
Remove the dough from the fridge and, using a tablespoon, form cookie dough balls.
Place each ball onto the prepared cookie sheet. Place your thumb in the center of the cookie dough ball and press the dough to form a thumbprint.
Add the sugar-free jam of your choice to fill about ¾ of the thumbprint.
Bake for 15-18 minutes or until the cookies are golden brown.
Cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to completely cool to room temperature
The color of the jam may fade off in the oven. You can fix that by adding a thin layer of keto jam on top of the baked cookie to pop out the red color.
Store in the fridge for up to 5 days in a sealed box.
Can be frozen in a sealed bag and thaw at room temperature 3 hours before serving.