Preheat the oven to 350 degrees F.

Use a mixer and whip the butter and sugar substitute together until it becomes light and fluffy. This step is important.

Now add the vanilla and mix it together.

Slowly add 1 cup of almond flour at a time combining it together as you go.

When you are done mixing it the dough will look crumbly but when you pick it up and squeeze it together with your hands it will stick together nicely.

Roll out the dough between two sheets of parchment paper to avoid sticking. I like to roll them out to about 1/3 inch thick. You can make them as thin as you want them. This dough recipe will not flatten when it cooks. It will hold it's shape.

Bake these cookies for about 12 minutes on the top rack. If you do roll the cookies thinner you will want to bake them at a shorter timeframe. They may only take between 8 and 10 minutes if they are really thin. I personally prefer these cookies a bit thicker. They are delicate cookies and easier to handle when they are thicker.

Allow these cookies to completely cool before you pick them up. They will harden up after they cool down.