A combination of three ordinary ingredients transforms into special keto cookies perfect for any holiday or celebration. Baking intensifies the natural sweetness of the fruit, so no additional sweetener is needed.

_ 20 g roasted macadamia nuts, ground

_ 14.4 g raspberries, pureed

_ 3g raw egg whites

Optional: pinch of salt, 3–5 drops of vanilla flavor, Bickford

After measuring all ingredients, combine the macadamia nuts, egg whites, and optional ingredients and mix well. Divide the mixture into three sections of an oven-safe silicone candy mold. Press the nut mixture evenly into the molds and then form an indentation in the cookie to hold the fruit puree. Lightly oiled fingers will help prevent the nut mixture from sticking. Spoon the fruit puree into the indentations and bake in a 350°F oven for 15 minutes or until lightly browned and crisp.

Notes: Use any fruit puree that is preferred. Frozen fruit works very well for baked recipes.