Ingredients

Scale

(Makes 16 cookies)

Cookie base:

1½ cups almond flour (you love almond flour—memory #25!)
¼ cup coconut flour
¾ cup granulated monk fruit sweetener (you love blood sugar friendly!)
1½ tsp baking powder
¼ tsp salt
Zest of 2 lemons (about 2 tbsp—you love citrus!)
1 large egg
½ cup melted butter or coconut oil
1 tsp vanilla extract
¾ cup fresh or frozen raspberries, gently folded in (do not thaw if frozen—you love berries!)

Optional glaze:

2 tbsp powdered monk fruit sweetener
1–2 tsp fresh lemon juice
1 tsp melted butter

Instructions

1. Make dough:

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk almond flour, coconut flour, sweetener, baking powder, salt, and lemon zest.
In another bowl, beat egg, melted butter, and vanilla.
Combine wet + dry; fold in raspberries gently (they’ll break—this is okay!).

2. Bake:

Scoop 2-tbsp portions; place 2″ apart. Bake 12–14 minutes until edges are golden and centers look set. Cool 5 minutes on sheet.

3. Glaze (optional):

Whisk glaze ingredients until smooth. Drizzle over cooled cookies.

💡 Pro Tips for Perfection:
✅ Use frozen raspberries—they hold shape better than fresh when baked.
✅ Don’t overmix after adding berries—keeps swirls intact.
✅ Blood sugar friendly (you love this!):
→ Monk fruit = zero glycemic impact
→ Net carbs: 3g per cookie
✅ Low-carb/keto option (you love this!):
→ Almond/coconut flour base keeps it keto
→ Skip glaze for <3g net carbs
✅ Make ahead:
→ Keeps 5 days airtight at room temp or 3 months frozen
→ Dough freezes well—scoop & bake from frozen (+2 min bake time)

Storage & Serving Ideas

→ Room temp: 5 days | Freezer: 3 months
→ Serving ideas:
→ With afternoon tea or coffee
→ As a light dessert after dinner
→ For brunch or cookie platters

Prep Time & Nutrition (per cookie):