Cream the Butter: Beat ½ cup of softened butter for about 2 minutes until creamy and smooth. Gradually add 1 cup of Swerve Confectioner’s Sugar, mixing until light and fluffy (2-3 minutes).

Blend in Wet Ingredients: Add 1 large egg and 1 teaspoon of mint extract to the mixture. Beat on medium speed for about 1 minute until well integrated.

Combine Dry Ingredients: Whisk together 2 cups of almond flour, ½ teaspoon of salt, and ¼ cup of cocoa powder. Gradually add to the wet mixture, mixing on low speed until a cohesive dough forms (1-2 minutes).

Adjust Dough Consistency: If too dry, add water one tablespoon at a time until workable. Dough should be moist and pliable.

Shape the Cookies: Roll dough into 1-inch balls, place on parchment-lined baking sheets, spacing 2 inches apart.

Bake the Cookies: Preheat oven to 325°F (163°C). Bake cookies for 12 minutes or until firm and slightly puffed.

Coat and Cool: Let cookies cool for about 5 minutes before rolling them in remaining Swerve Confectioner’s Sugar. Cool completely on a wire rack.