Gather all the ingredients.
Preheat oven to 325F.
In a small saucepan, add blueberries, Monkfruit Erythritol Blend, and 3 1/2 tbsp of water.
Cook on medium heat until boiling, then turn down to low, stirring often and crushing blueberries with a soft spatula until a nice syrupy sauce forms. Roughly 10-12 minutes. Set aside cool down.
Once cooled, pulse in a food processor or blender until smooth. Set aside to cool.
In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
Use a large mixing bowl to combine Almond Flour, Monkfruit Erythritol Blend, cream cheese, melted butter and vanilla extract. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
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 each cookies with about 1/2 tsp of blueberry 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!