LOW CARB SUGAR FREE RASPBERRY THUMBPRINT COOKIES

Ingrêdiênts

2 oz / 55g full fãt crêãm chêêsê

2 oz / 55g unsãltêd buttêr softênêd

5 tbsp grãnulãtêd êrythritol

1/2 tsp vãnillã êxtrãct

1 êgg mêdium

1 1/2 cup / 150g ãlmond flour

1 oz / 30g sugãr frêê rãspbêrry jãm

 Heat your oven to 180 Celsius / 356 Fahrenheit.

1. Mix the cream cheese, softened butter, vanilla extract and erythritol in a food processor or with a hand blender until smooth.
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2. Add the egg and mix. 
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3. Add the almond flour and mix.
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4. If your dough feels too soft to handle, simply form a ball, wrap it in clingfilm and cool it in the fridge for 20 minutes (or in the freezer for 10). 
5. Form small balls in your hands and place on a baking sheet lined with baking paper. 
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6. Press your thumb into the middle of each ball to form an indentation. 
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7. Fill each indentation with sugar free raspberry jam
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8. Bake for 15 minutes or until lightly browned. 

Full receipe : https://sugarfreelondoner.com/low-carb-raspberry-thumbprint-cookies/

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