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Preheat the oven to 180C electric / 350F and line a cookie sheet with parchment paper.
Sift the powdered sweetener to get rid of any lumps. Then, stir together the dry ingredients - almond flour, cocoa powder, sweetener, baking powder, pinch of salt.
In a second bowl, beat the egg white to stiff peaks. Stir in the almond and vanilla extract.
Fold in the dry ingredients with a spatula and mix until a smooth batter forms.
Form a dough ball and quarter. Roll 2 dough balls from each quarter (mine weighed about 20g each) and place on the prepared cookie sheet, flattening them slightly.
Bake for about 13-15 minutes until cracks are appearing on the tops.
Let the cookies cool slightly, then dust with powdered sweetener.