Preheat oven to 325 degrees. Line a cookie sheet with a silicone mat or a piece of parchment paper.

Place softened butter in a small bowl. If your butter is cold from the fridge, you can microwave it for 10-15 seconds to soften.

Add Swerve confectioner's sweetener and mix together using a fork.

Stir in vanilla extract and salt.

Add 4oz of superfine blanched almond flour and mix together until a soft dough forms.

Dump out onto a silicone mat, or parchment paper, and knead until dough is smooth.

I like to roll the dough into a log, and use a sharp knife to slice off rounds. Place on cookie sheet and lightly flatten with your palm. I like small cookies, so I made a narrow log and sliced off 16 cookies.

Bake until there is just a bit of color on the edges - about 10-11 minutes. 

Remove from oven and allow cookies to cool on the cookie sheet for at least 10 minutes. The cookies are very soft and easily breakable if you try to move them too soon. You must allow them to cool for 10 minutes before removing from the cookie sheet.