Cream together the softened butter and erythritol until well combined and fluffy, about a minute. Then mix in a the vanilla extract and then slowly mix in the almond flour a little at a time.
Use your hands to knead the dough together and shape into a ball.
Roll out 12 - 1 inch dough balls and place onto cookie sheet lined with parchment paper. Using a fork indent a cross hatch into the cookies.
Preheat the oven to 350°F.
Place cookies in the freezer for 10 minutes and then bake in a 350°F preheated oven for 15-18 minutes until they are lightly golden around the edges. Allow to slightly cool on the baking tray and then move to a cooling rack.
Top Tip: Freeze the raw cookies on the parchment lined cookie sheet in the freezer for 10 minutes before baking.