Gather all the ingredients.
Preheat oven to 325F.
Make keto strawberry sauce here.
Melt butter in a small bowl in the microwave (about 20-30 seconds).
In a large mixing bowl, add Almond Flour, Swerve/Monkfruit, cream cheese, melted butter and vanilla extract. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
With a hand or stand mixer, beat until fully combined.
Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet. Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
With your thumb, make an imprint and press about 3/4 the way down.
Fill the cookies with strawberry sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.
Bake at 325 F for 16-20 minutes (ours took 18 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!