Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and sweetener using a stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using a cookie scoop or your hands, roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Gently flatten each cookie with the palm of your hand or the bottom of a glass.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. They will not spread much.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.