Low Carb Raspberry Cheesecake Thumbprint Cookies (Gluten & Sugar Free)

Delicious little almond shortbreads with
cream cheese and raspberry centers.

Ingredients:
2/3 cup (3 ounces) fresh raspberries
4 1/2 teaspoons Lakanto Powdered sweetener (or powdered sugar substitute of choice)
4 ounces cream cheese (room temperature or microwaved for 20 seconds)
2 tablespoons Lakanto Powdered sweetener (or powdered sugar substitute of choice)
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional)
1/2 cup (1 stick) butter (room temperature)
2 ounces cream cheese (room temperature)
3/4 - 1 cup Lakanto Classic monkfruit sweetener (or granulated sweetener of choice)
1 egg
2 teaspoons vanilla extract
5 cups almond flour

Method:
Puree the raspberries and powdered sweetener in a mini food processor or blender. Let sit 5 minutes and puree a second time. Press the pureed berries through a fine mesh sieve over a small saucepan or mini skillet. Discard the seeds that remain in the sieve. Over low heat, bring the raspberry sauce to a gentle simmer. Simmer for 5 to 7 minutes or until a bit thickened. Set aside and allow to cool to room temperature.

In a medium bowl, beat together the 4 ounces cream cheese, 2 tablespoons powdered sweetener and the egg yolk until smooth. Beat in the extracts.
Preheat oven to 350*. Line cookie sheets with parchment paper. 
In a large bowl, cream together the butter, 2 ounces cream cheese and monkfruit sweetener, with and electric mixer. (The mixture should be fluffy and light in color.) Beat in the egg and extract. Gradually blend in the almond flour, one cup at a time. Divide the dough into 36 equal portions, rolled into balls about 1 1/4 inches in diameter. Place the shortbread balls, about 1 1/2 to 2 inches apart, on the prepared baking sheets. Use your thumb to make an indentation, in the center of each ball, deep enough to fill with small portions of the cream cheese and raspberry mixtures. 

Spoon small portions of the cream cheese mixture into the indentation to make almost full. Top the cream cheese with a tiny bit of the raspberry sauce. Use a toothpick to gently swirl the raspberry into the cream cheese.

Bake for 5 minutes. Rotate the pan in the oven and continue baking for 5 to 7 more minutes, or until the edges are golden and the filling is barely set. Allow to cool for 10 to 15 minutes on the baking pan. Transfer to a baking rack to finish cooling completely. Makes 3 dozen. Store in an airtight container in the refrigerator.

Notes: Because of the almond flour and butter, I think these cookies have a slight marzipan flavor. These delicious morsels are perfect to serve for Valentine's Day, Easter, Mother's Day, Brunches, Baby and Bridal Showers. (When we were kids, my sister and I helped our mom make this type of cookie and we called them "Angel Thumbprints" ~ probably because we were such angels!)

Nutritional info per cookie:
134.8 calories ~ 12.23 grams fat ~ 1.86 grams net carbs ~ 3.9 grams protein