Make Raspberry Filling

In a small saucepan, combine raspberries, sweetener, and lemon juice.

Cook over medium heat for 6–8 minutes, stirring often, until thickened and jam-like.

Set aside to cool completely.

Prepare Cookie Dough

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.

In a separate bowl, cream the softened butter and powdered Monk Fruit until fluffy.

Mix in egg and vanilla, then gradually stir in dry ingredients to form a soft dough.

Shape the Cookies

Scoop dough into small balls, flatten slightly, and place on baking sheet.

Press a small indentation in the center of each cookie.

Spoon raspberry filling into the indentations.

Make the Crumble Topping

In a small bowl, combine almond flour and sweetener.

Cut in cold butter using a fork or fingers until the mixture forms crumbs.

Sprinkle crumble over the top of each cookie.

Bake

Bake for 14–16 minutes, or until edges are lightly golden.

Cool on the baking sheet for 10 minutes, then transfer to a wire rack.