Preheat the oven to 3500F (1750C) and line 12 cups of a standard size muffin pan with parchment or silicone liners.

In a large bowl, whisk together the almond flour, erythritol sweetener, coconut flour, and salt. Stir in the melted butter and vanilla extract until the mixture resembles coarse crumbs.

Add two tablespoons of the mixture to the bottom of each of the muffin cups and press down firmly and evenly with the back of a spoon.

Spoon 1 1/2 teaspoons of sugar-free raspberry jam over the crusts and spread around. Sprinkle a little of the remaining crust mixture over top of each cookie.

Bake for 20 to 25 minutes, or until the edges and the tops of the cookies are light golden brown. Remove and let cool completely in the pan, then gently loosen with a sharp knife.