Ingredients

• ¾ cup blanched almond flour
• ¼ cup unsweetened cocoa powder (Dutch-process for extra richness)
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp sea salt
• ¼ cup cold butter or refined coconut oil, cubed
• ½ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1 large egg
• 1½ tsp pure vanilla extract
• 12–16 fresh or frozen raspberries (halved if large, patted dry)

Cocoa-Sugar Coating:
• ¼ cup powdered monk fruit blend
• 2 tbsp unsweetened cocoa powder

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk almond flour, cocoa powder, coconut flour, baking powder, and salt.
Beat cold butter and sweetener 2 min until light. Mix in egg and vanilla until smooth.
Fold in dry ingredients until just combined—batter will be thick and fudgy. Chill 30 min (essential for scoopable texture!).
Make coating: sift powdered sweetener and cocoa into a shallow bowl.
Scoop 1-tbsp dough balls. Press a raspberry half (cut-side down) into each, sealing gently. Roll in cocoa-sugar until fully coated.
Place 2″ apart on sheets. Bake 10–12 min—centers will look soft (they firm as they cool).
Cool 5 min on tray, then transfer. Dust with extra cocoa-sugar if desired.