Ingredients:

  • 1 cup (150 g) Fresh or Frozen Raspberries
  • 2 Tbsp (30 g) Granulated Low-Carb Sweetener (for reduction)
  • 1 tsp (5 ml) Lemon Juice
  • 1 Tbsp (15 ml) Water
  • 4 oz (115 g) Full fat Cream Cheese, softened (for dough)
  • 4 Tbsp (57 g) Unsalted Butter, softened
  • 1/2 cup (100 g) Granulated Low-Carb Sweetener (for dough)
  • 1 tsp (5 ml) Vanilla Extract (for dough)
  • 1 Large Egg Yolk
  • 1 ½ cups (168 g) Fine Blanched Almond Flour
  • 1 tsp (5 g) Baking Powder
  • 1/4 tsp (1 g) Pinch of Salt
  • 2 oz (57 g) Full fat Cream Cheese, softened (for filling)
  • 2 Tbsp (15 g) Powdered Low-Carb Sweetener (for filling)
  • 1/4 tsp (1 ml) Vanilla Extract (for filling)

Instructions:

  1. Combine raspberries, 2 Tbsp sweetener, lemon juice, and water in a small saucepan. Bring to a simmer over medium heat.
  2. Cook, stirring occasionally, until the raspberries have broken down and the liquid has reduced significantly—it should be a thick, sticky paste, about 8–10 minutes.
  3. Remove the raspberry reduction from heat and allow it to cool completely before using.
  4. In a large bowl or stand mixer, beat the 4 oz cream cheese, butter, and granulated sweetener (1/2 cup) until light and fluffy (about 2-3 minutes). Scrape down the sides.
  5. Mix in the 1 tsp vanilla extract and the single egg yolk until just combined. Do not overmix.
  6. Whisk together the almond flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet mixture, mixing on low speed until a soft dough forms.
  7. Cover the bowl and refrigerate the dough for a minimum of 45 minutes (up to 2 hours). This chilling step is essential.
  8. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
  9. Use a small cookie scoop (about 1.5 Tbsp per cookie) to portion the dough. Roll each portion into a smooth ball and place them on the baking sheet.
  10. Use your thumb or the back of a rounded teaspoon to gently press a deep well into the centre of each cookie ball.
  11. Prepare the filling: Combine the 2 oz softened cream cheese, powdered sweetener, and 1/4 tsp vanilla extract until perfectly smooth. Place this mixture into a piping bag or small Ziploc bag.
  12. Place a small dollop (about 1/2 tsp) of the cooled raspberry reduction into the bottom of each thumbprint well. Top the raspberry layer with a small piped swirl of the cheesecake filling mixture.
  13. Bake for 12 to 14 minutes, or until the edges are just set and lightly golden brown. The centers will look soft but should not be jiggly.
  14. Transfer the cookies immediately to a wire rack and allow them to cool fully. The centers will set up perfectly as they cool.