1. Using your stand mixer, place the softened butter, eggs, liquid Stevia, almond extract*, and vanilla extract in the mixing bowl and mix until the butter is completely whipped.

2. Add your Lakanto Monkfruit, almond flour, baking powder, and salt in the bowl and mix until thoroughly incorporated.

3. Take a piece of plastic wrap and place the cookie dough on the plastic wrap. Roll into a ball and wrap tightly. Place in the fridge for at least one hour. I personally like to chill the dough for a little longer, but an hour works just fine! Just chill the dough. Trust me!

4. Preheat your oven to 350°. Using a small cookie scoop, scoop out your cookies. Roll them into a ball and slightly flatten (just a little).

5. Bake for 14 minutes. Allow to cool on the baking sheet for about 5 minutes before moving to a cooling rack.

6. Store cookies in an airtight container in the fridge.

Frosting

1. Place your powdered monkfruit in a small bowl and add the heavy whipping cream. Mix well. If you want to make it a color other than white, I recommend you use gel coloring.