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.

What makes these cookies one of the best Keto desserts for New Year's?

This recipe is one of the best Keto New Year's recipes because it is easy, delicious, and versatile. These cookies are super soft and melt as soon as they touch your lips. They have a clean flavor yet leave you wanting more. These raspberry cookies are the perfect finale for a delicious New Year's dinner because they are light and refreshing.

Can you use raspberry jam for the berry center?

Yes, you can! You can save some time by using store-bought sugar-free jam instead of making your own berry sauce. If the brand of jam you are using is too runny, mix it with a bit of chia seed to thicken it.

What are some fun ways to customize these Keto cookies?

These vanilla cookies are super versatile and can be customized in many different ways. You can replace the raspberries with strawberries, blueberries, blackberries, or cranberries. You can even mix lemon zest or orange zest in the cookie dough for more flavor.

Is this recipe gluten-free?

Yes, it is! These cookies are made using almond flour, which is naturally gluten-free. None of the other components contain wheat or gluten, but it is always best to read the labels of the ingredients you're using to stay safe.

How long can you store these cookies?

These cookies will maintain their freshness for a couple of days. Store them in an airtight container at room temperature for up to 3 days or in your fridge for 7 days. You can also portion the cookie dough into balls and freeze them individually. When you're ready to bake them, let them thaw, then press them with your thumb and add the sauce inside.

Net Carbs

1.2 g
Fiber

1.3 g
Total Carbs

2.5 g
Protein

2.5 g
Fats

8.2 g

90 cals

Quantity

Serving Size

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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

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