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In a medium bowl, beat egg. Add in almond flour, swerve and lemon and mix together to make a cohesive dough. Cover and refrigerate for 1-2 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Pinching off pieces of dough about the size of a walnut, roll them into balls.
Gently press an almond on top of each cookie. Arrange cookies one inch apart on baking sheet.
Bake until cookies have barest hint of color but still remain soft, 18-20 minutes. Cool completely, and store in an airtight container.