1 cup Coconut flour
6 Tbsp Cream Cheese
2 Large Eggs
1 cup Butter
1 cup Erythritol granulated
2 tsp vanilla extract
1 tsp Baking Powder
1/2 tsp pink Himalayan salt
1 jar sugar free snuckers raspberry preserves
Be sure to set out the butter and cream cheese to soften.
Pre heat oven to 325°
Cream butter and cream cheese together until smooth.
Add the Erythritol and cream again until smooth.
Add eggs, vanilla and mix again until smooth.
Add your dry ingredients and mix until you have a soft dough.
Take out a small spoon of dough (I used a 1/2 tablespoon measure) roll into about a 1 inch ball.
Place on cookie sheet lined with parchment paper or a silacone liner.
Press a dent in the middle with your thumb and add 1/4 tsp preserves.
Bake at 325° for 15 to 17 minutes.
