Maple Bacon Shortbread

Preheat oven or toaster oven to 350 degrees F. Place a piece of parchment on a cookie sheet.
Place the softened butter into a medium bowl and cream the natural sweetener with the butter until fluffy, about 2 minutes. Add the almond flour, extract and salt. Mix until well combined.
Form into 1 1/2 by 1 1/2 inch squares and place 1/2 inch apart on the parchment. Press the diced bacon into the top of the cookies. Bake for 15 minutes or just turning golden brown. Cool completely before removing from cookie sheet.
Meanwhile make the chocolate dip. Place the cream in a saucepan and heat on high until simmering. Remove from heat and add the chopped chocolate and sweetener and stir until chocolate is completely melted. Add extract and stir to combine. Use to dip cooled cookies into. Dip one end of the cookie into the melted chocolate and place onto a piece of parchment.