Get the Oven Started: Preheat oven to 350°F (175°C). Line your baking sheet with parchment paper.
Cream butter and sweetener: Add the softened butter and erythritol to a mixing bowl. Beat together until light and fluffy.
Combine Eggs and Extracts: Add in the eggs, then vanilla extract and almond until well combined.
Combine Dry Ingredients: In a separate bowl, combine almond flour, baking powder and salt. Fold slowly into the wet ingredients.
Divide and Colour: Split the dough into equal sizes and colour each with natural food colouring.
Shape and Bake: Form small balls by scooping up a small amount of each colored dough and gathering them together and placing on the baking sheet Flatten slightly. Bake for 12-15 minutes or until edges are lightly browned.
Cool and Serve: Allow cookies to cool on a rack before enjoying.
