Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine almond flour, coconut flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt.

Cream the softened unsalted butter with powdered erythritol or monk fruit sweetener until light and fluffy, about 3-4 minutes.

Beat in the large egg and vanilla extract until fully incorporated.

Gradually add the dry mixture to the wet mixture, stirring gently until a dough forms.

Scoop out the dough and place balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12 minutes, keeping an eye on the edges which should turn lightly golden.

Let cookies cool on the sheet for about 5 minutes before transferring to a wire rack.