In a mixing bowl, add the almond flour, matcha, swerve, and salt. Mix well.
Rub the butter into the flour mixture.
Add the vanilla and egg, mix into a sticky dough.
Place the dough between two sheets of parchment paper and roll 5mm/0.2in thick. Place in the fridge for 1 hour to firm up.
Preheat your oven to 160C/320F. Prepare a cookie sheet by lining with parchment paper.
Remove the dough from the fridge, cut with a heart-shaped cookie cutter and use a small pallet knife to gently remove the cookies to your cookie sheet. For the offcuts, re-roll, and chill for 30 minutes before cutting.
Bake the cookies for 15-20 minutes until firm when touched. Remove from the oven and leave to cool on the cookie sheet. The cookies are very delicate when warm and will break easily.