Keto Raspberry Crumble Cookies

In a small saucepan, combine the raspberries, keto sweetener, and lemon juice over medium heat.

Cook for approximately 5 minutes, stirring frequently until the berries begin to break down and release their juices.

Sprinkle in the xanthan gum while stirring continuously. Continue cooking for another minute until the mixture thickens.

Remove from heat and allow the filling to cool completely.

Step 2: Make the Cookie Dough

In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and keto sweetener.

In a separate bowl, whisk together the softened butter, egg, and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients and mix until a dough forms.

Place the dough in the refrigerator for 20 minutes to firm up.

Step 3: Prepare the Crumble Topping

In a small bowl, mix almond flour and keto sweetener.

Pour in the melted butter and stir until crumbly pieces form.

Set aside while assembling the cookies.

Step 4: Shape the Cookies

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Remove the chilled dough from the refrigerator.

Divide the dough into 12 equal portions and roll each into a ball.

Place the dough balls on the prepared baking sheet, leaving space between each cookie.

Using your thumb or the back of a spoon, create a small indentation in the center of each cookie.

Step 5: Fill and Top

Spoon approximately 1 teaspoon of raspberry filling into each indentation.

Sprinkle the crumble mixture generously over the raspberry centers.

Gently press the crumble topping into place.

Step 6: Bake

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