Combine the dry ingredients - almond flour, Lakanto golden (or another "brown sugar" erythritol) and the spices.
Add the soft butter and blend with an electric mixer until the mix resembles crumbles.
Beat the egg white until stiff and blend into the dough until just combined.
Roll out the dough between 2 sheets of parchment paper and cool in the freezer for 10 minutes or in the fridge for 20 minutes.
Preheat the oven to 180 Celsius / 350 Fahrenheit.
Lift off the top parchment and cut out shapes using cookie cutters.
Using a knife or a spatula, transfer cookies onto a lined baking tray.
Bake for 8-10 minutes until the edges are browned. Let cool completely before handling.
Try to roll out the cookie dough as thinly as possible - that way the cookies will be more crisp. Thicker cookies will stay softer. Don't touch the ginger snaps while they are hot. Almond flour cookies are very fragile straight out of the oven. They firm up when they cool down. 0.7g net carbs per cookie assuming 30 cookies of circa 7 grams in weight each.