In a large bowl, place the butter and sweetener and use a hand mixer to blend on high until fluffy. Add the egg and blend another minute.

In another bowl, place the almond flour, gelatin, baking soda and salt. Stir well to combine.

Add the dry ingredients to the butter mixture and mix until well combined.

Form into a ball, cover and chill for at least one hour or overnight.

Minutes before you are ready to bake the cookies, preheat oven to 325 degrees F (NOTE: If using allulose preheat to 300 degrees F). Place parchment onto 2 large baking sheets. Set aside.

Place the dough in between 2 pieces of parchment and use a rolling pin to roll the dough out to 1/4 of an inch thickness. Remove the top parchment and use cookie cutters to make cookies. Place the cookies onto the prepared baking sheets.

Bake for 10-12 minutes or until the edges just begin to brown.

Remove from the oven and allow the cookies cool before removing from the baking sheets.

To make the frosting. Using a hand mixer, beat the sweetener, butter, softened cream cheese in a medium-sized bowl until smooth. Add the extracts, lemon juice and salt; beat until well combined. Taste and adjust sweetness to your liking. Add natural food coloring if desired.

Once the cookie cut outs are completely cooled, decorate with frosting!