What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat the oven to 350°F (175°C).
In a bowl, mix the softened cream cheese, erythritol, and egg until smooth.
Stir in the almond flour, baking powder, vanilla extract, and salt until well combined.
Gently fold in the raspberries to maintain their shape.
Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet, spacing them apart.
Bake for 15-18 minutes or until the edges are slightly golden.
Allow the cookies to cool before serving.

Store cookies in an airtight container for up to 3 days. Adjust erythritol for desired sweetness. Add lemon zest for a citrusy twist.