- 1/2 cup butter one stick-softened
- 1/4 cup keto friendly sweetener
- 1 3/4 cup nut or seed flour
- 1 Tbsp coconut flour
- 1 tsp xanthan gum
- 1 scoop MCT powder optional
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 cup cold water
- 3/4 tsp grass fed gelatin
- 1/2 tsp xanthan gum
- 2 Tbsp raspberries fresh or freeze dried
- 2 Tbsp keto friendly sweetener
Preheat oven to 325° F. Prepare cookie sheet by covering with silicone baking mat or parchment paper.
Prepare Jam first to allow it time to cool a bit before using.
In a small saucepan add water. Sprinkle gelatin on top and set on medium high heat. Stir until dissolved.
Add raspberries and bring to a boil stirring frequently. Once mixture is boiling sprinkle xanthan gum on top and stir constantly until mixture is blended and thickened.
Remove from heat and set aside.
In mixer with paddle attachment add butter and sweetener and cream together.
Add remaining cookie ingredients and mix until dough is thoroughly blended.
Using a cookie scoop or spoon add about 1" dough balls to you prepared cookie sheet. Flatten slightly with the palm of your hand. Then use your thumb to put a small crater in the center of each cookie.
Add 1/2-3/4 tsp of the raspberry jam to the center of each cookie.
Bake for about 10 mins until cookies are golden. Let cookies cool about 5 mins before removing from the cookie sheet.
Serving is 2 cookies
total fat (grams) 28.2
net carbs (grams) 3.0
protein (grams) 7.2