In a mixing bowl, add the almond flour, matcha, swerve, and salt. Mix well.
Rub the butter into the flour mixture.
Add the vanilla and egg, mix into a sticky dough.
Place the dough between two sheets of parchment paper and roll 5mm/0.2in thick. Place in the fridge for 1 hour to firm up.
Preheat your oven to 160C/320F. Prepare a cookie sheet by lining with parchment paper.
Remove the dough from the fridge, cut with a heart-shaped cookie cutter and use a small pallet knife to gently remove the cookies to your cookie sheet. For the offcuts, re-roll, and chill for 30 minutes before cutting.
Bake the cookies for 15-20 minutes until firm when touched. Remove from the oven and leave to cool on the cookie sheet. The cookies are very delicate when warm and will break easily.
Enjoy your cookies.
