New Year’s Keto Vanilla Cookies with a Raspberry Center
These Keto-friendly cookies are decadent, buttery, and oozing with a raspberry center. Every bite explodes with flavors of vanilla and butter, which pair perfectly with the sour berries. This recipe can be prepared a day ahead and stored in an airtight container; the last thing you need is stressing out about making several Keto New Year’s recipes at once.
How to Make It
Step 1
To a small saucepan over medium heat, add the raspberries, 2 tbsp granulated erythritol, and 2 tbsp of water. Bring to a boil, then drop the heat to low and let it simmer for 6-8 minutes until thick. Take the raspberry sauce off the heat and whisk in the xanthan gum. Set the sauce aside to cool.
Step 2
Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper. To a bowl, add the room temperature butter, cream cheese, and 6 tbsp erythritol. Beat using a hand mixer until combined.
Step 3
Add the almond flour, salt, baking soda, egg, and vanilla extract. Beat again until a sticky dough forms. Collect the dough using a spatula and shape it into a rough ball.
Step 4
Transfer the dough onto a piece of plastic wrap. Wrap it and place it in the fridge. Chill it for 30 minutes.
Step 5
Remove the dough from the fridge, and cut it into 20 equal pieces using a knife. Roll the dough pieces into balls and place them onto the baking sheet. Place your thumb in the center of the cookie dough ball and press the dough to form a thumbprint.
Step 6
Add a teaspoon of the raspberry sauce you made earlier into the thumbprint. Repeat with all the other thumbprint cookies. Transfer the baking sheet to the oven.
Step 7
Bake for 10-12 minutes, or until the cookies are golden. Let them cool for 10 minutes on the cookie sheet. Serve warm, or let them cool completely
Ingredients
- Frozen Raspberries
0.5 cup
- Erythritol Granulated
8 tbsp
- Water
2 tbsp
- Baking Aids Xanthan Gum
0.13 tsp
- Butter
0.25 cup
- Cream cheese
3 tbsp
- Almond flour
1.75 cup
- Salt
0.25 tsp
- Baking soda
0.5 tsp
- Raw egg
1 medium
- Vanilla extract
0.5 tsp