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Combine all the dry ingredients: almond and coconut flour, erythritol, baking powder and salt. Whisk together the wet ingredients: eggs, coconut oil and the vanilla and almond extract. Add the wet ingredients to the dry ingredients and mix until smooth. Form balls and press them onto a baking tray lined with baking paper. Make an indent with your thumb or a teaspoon. Bake for about 15 minutes. The cookies should be golden and crack slightly. Once the cookies have cooled down, fill them with 3/8 of a teaspoon of jam. You can use any jam you like. For keto-friendly cookies, go with a sugar-free option. Sprinkle with coconut and enjoy.
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