Preheat the oven to 160 ° C.
Mix together the butter and erythritol until a creamy mixture is obtained (about 2-3 minutes)
Stir in the egg and vanilla extract.
Add the other ingredients, previously mixed together, except the raspberries. Mix until a homogeneous ball of dough is obtained.
Divide the ball into 10 then add either one fresh or frozen raspberry per cookie without mixing too much (the dough turns red if over mixed) or add a few pieces of lyophilized raspberries.
Flatten the cookies to a thickness of about 1 cm.
Bake for ten minutes at 160 ° C. Once out of the oven, let cool for about fifteen minutes (the cookies will be soft when they come out of the oven).