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Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don’t crowd the cookies).
In a large bowl, whisk together the almond flour, brown sugar substitute, espresso powder, cinnamon, baking soda, and salt.
Stir in the egg, butter, and vanilla extract until the dough comes together. Stir in half of the white chocolate chips, if using. Roll into 1 ½ inch balls.
Press the balls down to about ¾ inch thick with the palm of your hand. Don't press down too much as these cookies will spread a bit on their own.
Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft. Remove from the oven and press the remaining white chocolate chips into the tops of the cookies
Let cool completely on the pan.