Using an electric mixer, cream together the butter and monkfruit until creamy. Stop the mixer and scrape down the sides of the bowl. Add the lemon zest, juice, vanilla extract and egg on low until well combined.

In a seperate bowl combine the almond flour, xanthan gum and salt.

Turn the mixer back on and slowly add the flour until well combined.

Scrape the cookie dough into a ball and place in the center of a large section of plastic wrap. Shape the cookie dough into a log (think slice and bake cookies) like the photos above. Wrap the dough in plastic wrap and chill overnight.

When ready to bake preheat the oven to 350 degrees F. Slice the cookies into 1/4 inch slices and bake 8-10 minutes on a silicone lined baking sheet until lightly browned on the bottom and around the edges. Allow the cookies to cool completely before removing from the baking sheet.