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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and erythritol until light and fluffy.
Add the egg and vanilla extract to the butter mixture, and mix until well combined.
In another bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Flatten each ball slightly with the palm of your hand or the bottom of a glass.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.