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Ensure that the unsalted butter is softened to room temperature before beginning.
Preheat your oven to 325°F (163°C).
In a medium bowl, combine 2 cups of almond flour and ¼ teaspoon of salt. Whisk together.
In a large mixing bowl, cream 1 cup of softened unsalted butter with ½ cup of erythritol until light and fluffy.
Add 1 teaspoon of vanilla extract to the creamed mixture and mix until fully incorporated.
Gradually add the almond flour mixture to the butter mixture and mix on low speed until the dough begins to come together.
Turn the dough out onto a clean surface and knead it into a cohesive ball.
Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thickness.
Cut out shapes from the rolled dough using a cookie cutter and transfer them to a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Store the cookies in an airtight container.