Step 1

Preheat the oven to 325F and line a large baking sheet (or two smaller ones) with silicone liners or parchment paper.

Step 2

In a large bowl, beat the butter with the sweetener until lightened and well combined, about 2 minutes. Beat in the egg and vanilla extract.

Step 3

Add the almond flour, cocoa powder, baking powder and salt and beat until well combined. Roll the dough into 1 1/2 inch balls and place a few inches apart on the prepared baking sheet(s) - you should get about 18 large cookies. Press down with the heel of your hand to about 1/2 inch thick.

Step 4

Use your thump or a blunt rounded kitchen utensil to make an indentation in the center of each. I like to use the rounded end of my stone pestel but the back of a rounded tablespoon works as well.

Step 5

Bake 12 minutes, until the cookies are puffy but still quite soft to the touch. Remove and immediatly re-indent the centers (they puff up a little during baking). Let cool on the pan.

Step 6

In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate and cocoa butter. Stir until melted and smooth. Stir in the extract.

Step 7

Spoon the white chocolate into the wells in the center of each cookie. Sprinkle with a few sugar-free sprinkes, if desired.

Step 8

Let set 1 hour. You can also refrigerate to set the chocolate faster.