Mix the butter and sweetener together until creamed, light, and fluffy.
Add the egg and mix well.
Add all the other dry ingredients and mix until well combined.
Adjust the dough with extra almond flour or water until the dough is the right consistency to be rolled out.
Roll between two sheets of baking parchment, cut out various cookie shapes using cookie cutters and place on a lined baking tray.
Bake at 180C/350F for 10-12 minutes or until cooked (cooking times will vary considerably for this recipe and how crispy you like your gingerbread men). Once cooked, you may want to turn them upside down and bake for a further minute to ensure they are crisp.
Sugar free icing/frosting
Microwave for 10-15 seconds or heat on the stove gently to soften (not melt) the butter and cream cheese together. Mix.
Add the vanilla and add sweetener to taste. Mix.
Allow to cool slightly and thicken enough to be able to be piped onto the gingerbread men.
If the icing/frosting is too thick, add a few drops of water, if too thin, allow to cool in the fridge to allow the butter and cream cheese to solidify slightly.
The nutrition panel includes icing/frosting for 1 sugar-free keto gingerbread cookie.