Ingredients

• 1/2 cup Culcherd Cinnamon Swirl butter, softened
• 1 flax egg
• 2 cups almond flour
• Pinch of salt
• 1/2 teaspoon baking powder
• 2/3 cup powdered sweetener, Erythritol
• 1 tablespoon vanilla extract
• 1/3 cup finely chopped pecans or walnuts
• 1/2 box @culcherd original cheese
• 1/2 cup cranberry chia compote

Instructions

1. Preheat the oven to 375 degrees F.
2. In a medium bowl, combine flax egg, butter, almond flour, salt, baking powder, erythritol and vanilla. Mix until dough is formed.
3. Scoop 1 1/2 tablespoons of dough and roll into balls. Coat dough balls with chopped nuts, making sure to coat the entire ball.
4. Place on a parchment lined baking sheet and bake for 8 minutes.
5. Remove from the oven and press a small dent into the centre of each cookie. Place 1 teaspoon of cheese into each dent and top with 1 teaspoon of cranberry compote. Bake for an additional 10 minutes.
6. Place cookies on a cooling rack for a minimum of 30 minutes. The cookies will be super fragile until fully cooled — handle with care when transferring to the cooling rack.