Ingredients:

  • 1 cup Unsalted Butter (very cold, cubed)
  • 2 1/2 cups Blanched Almond Flour
  • 3/4 cup Granulated Keto Sweetener (Erythritol/Monk Fruit blend)
  • 1 teaspoon Vanilla Extract
  • 1 Large Egg Yolk
  • 1/4 teaspoon Fine Sea Salt
  • 1 1/2 cups Fresh or Frozen Raspberries
  • 1/4 cup Powdered Keto Sweetener
  • 1 teaspoon Fresh Lemon Juice
  • 1/4 teaspoon Xanthan Gum

Instructions:

  1. Combine Dry Ingredients: In a food processor or large bowl, pulse/whisk together the almond flour, granulated sweetener, and salt.
  2. Cut in the Butter: Add the cold, cubed butter. Pulse until the mixture resembles coarse, pea-sized crumbs. Do not overmix; the butter pieces should still be visible.
  3. Add Binder: Add the egg yolk and vanilla extract. Pulse or mix only until the mixture just comes together into a shaggy, moist dough.
  4. Divide and Reserve: Scoop out roughly 1/3 of the mixture and place it in a separate bowl (this is the crumble topping). Cover and place it immediately into the fridge.
  5. Form the Base Dough: Gently press the remaining 2/3 of the dough into a log (approx. 1.5 inches thick) or a disc. Wrap tightly in cling film.
  6. Mandatory Chill: Chill both the dough log/disc and the reserved crumble topping for a minimum of 30 minutes.
  7. Preheat & Prep: Preheat oven to 175°C (350°F). Line baking sheet(s) with parchment paper.
  8. Prepare the Filling: In a small bowl, gently combine the raspberries, powdered sweetener, lemon juice, and xanthan gum. Stir just enough to coat the berries. Warning: Overstirring will break the berries and make the mixture too runny.
  9. Shape the Cookies: Slice the chilled dough log into 1/2-inch thick rounds. Place them on the prepared baking sheet.
  10. Create the Well: Use the back of a measuring teaspoon or your thumb to gently press a shallow indentation (a well) into the center of each cookie round.
  11. Fill and Top: Spoon approximately 1 teaspoon of the raspberry filling into each well. Immediately sprinkle the reserved, chilled crumble mixture evenly over the top of the filling and the edges of the cookie.
  12. Bake: Bake for 12–15 minutes, or until the edges of the cookies are light golden brown and the crumble topping is set and slightly toasted.
  13. Cool Completely (Crucial Step): Remove the cookies from the oven and allow them to cool completely on the baking sheet (45 minutes minimum). Do not attempt to move them while warm, as they will be very delicate and prone to breaking. They firm up beautifully as they cool.