Cream the butter and monk fruit sweetener together until smooth.

Slowly add the almond flour, spices, salt, and water, mixing until well combined.

Roll the dough into a ball and refrigerate for an hour.

Preheat oven to 325°Line a baking sheet with parchment paper.

Roll the dough out to about ¼-inch thick. Cut with a cookie cutter and place on a baking sheet.

Bake for 7 minutes or until golden brown.

Turn the oven off and leave cookies in the oven for an additional 10 minutes to crisp up.

Allow cookies to cool completely on a wire rack and serve.