Preheat your oven to 350F. Line a cookie sheet with parchment paper.

Add the raspberries and powdered erythritol to a blender, then puree until smooth. Use a mesh sieve to strain out the raspberry seeds.

Gently simmer the raspberry sauce over low heat, then allow to reduce by 1/3. Take off the heat and let it cool to room temperature.

Use a hand mixer to blend the cream cheese, erythritol, half of the egg, and vanilla from the cream cheese filling ingredients together.

In another bowl beat the butter, cream cheese, and erythritol from the cookie dough ingredients together.

Mix in the vanilla extract, remaining half of the egg, and almond flour. The dough will become crumble but able to press together.

Form the cookie dough into 2 tablespoon portions then roll into balls. Use the back of a spoon to flatten the dough and create small wells inside.

Place some of the cream cheese filling into each well.

Add a small dollop of raspberry puree to each cookie also. Use a toothpick to slightly swirl together.

Bake for about 10-15 minutes. The edges will be slightly brown, and the filling will have started to set. Allow the cookies to completely cool before attempting to remove them from the pan.