Cream the butter and monk fruit sweetener together until smooth
Slowly add the almond flour, spices, salt and water, mixing until well combined
Roll the dough into a ball and refrigerate for an hour
Preheat oven to 325°F. Line a baking sheet with parchment paper
Roll the dough out to about ¼-inch thick. Cut with a cookie cutter and place on baking sheet
Bake for 7 minutes or until golden brown
Turn the oven off and leave the cookies in the oven for an additional 10 minutes to crisp up
Allow cookies to cool completely on a wire rack and serve