Preheat oven to 300 degrees F (170 degrees C). Combine 1/3 cup Swerve and stevia glycerite, 1/3 cup crushed nuts, almond flour, protein powder, extract and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs (add additional oil or water if desired). Place on a cookie sheet with defined edges or the oil will leak off. Bake for 12-20 minutes or until golden brown. Remove from the oven and gently stir while still hot. Let cool in the cookie tin (it will crisp up A LOT). Break pieces apart and enjoy with unsweetened almond milk.