Ingredients:

  • 1/2 cup Raspberries (fresh or frozen)
  • 1 Tbsp Powdered Low-Carb Sweetener
  • 1 Tbsp Water
  • 1/4 tsp Xanthan Gum (optional, for thickening)
  • 4 oz Full-Fat Cream Cheese, softened (for dough)
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Powdered Low-Carb Sweetener (for dough)
  • 1 tsp Vanilla Extract
  • 1 3/4 cups Fine Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 4 oz Full-Fat Cream Cheese, softened (for filling)
  • 1/4 cup Powdered Low-Carb Sweetener (for filling)
  • 1/2 tsp Vanilla Extract (for filling)

Instructions:

  1. Combine raspberries, 1 Tbsp sweetener, and water in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, breaking down the berries. If using, whisk in the xanthan gum rapidly until slightly thickened. Transfer the mixture to a small bowl and cool completely in the fridge.
  2. Using a mixer, beat the softened butter, 4 oz softened cream cheese, and 1/2 cup powdered sweetener until light and fluffy (about 3 minutes). Beat in 1 tsp of vanilla extract. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. The dough will be soft and sticky.
  3. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  4. Combine the second block of softened cream cheese (4 oz), 1/4 cup powdered sweetener, and 1/2 tsp vanilla; beat until completely smooth. Transfer the filling mixture to a piping bag. Scoop the chilled dough using a 1.5-inch scoop and roll into smooth balls. Place them 2 inches apart on the baking sheet.
  5. Use the back of a measuring teaspoon or your thumb to gently press a shallow indentation (the 'nest') into the centre of each cookie ball. Pipe approximately 1 heaping teaspoon of the cream cheese filling into the centre of each indentation.
  6. Drop a small dollop (about 1/4 tsp) of the chilled raspberry mixture onto the white filling. Use a toothpick or skewer to gently swirl the raspberry into the filling. Bake for 12–15 minutes, or until the edges are set and lightly golden. The filling should look barely set.
  7. Let the cookies cool completely on the baking sheet for 10 minutes before transferring them to a wire rack. They firm up considerably as they cool.