Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
In a large mixing bowl, add your softened butter and granulated sweetener. Using a hand mixer, beat together until creamy. Add the vanilla extract and eggs, one at a time, until combined and smooth. Gently fold in the almond flour, until combined.
Using a large spoon or cookie scoop, form 12-15 balls of dough and place on the lined pan. Press down on each ball into a cookie shape, followed by crossing on either side with a fork.
Bake the cookies for 17-20 minutes, or until beginning to go golden around the edges. Remove from the oven and allow cookies to cool completely.
Recipe slightly adapted from here.TO STORE: Shortbread cookies can be stored at room temperature, in a sealed container, for up to 4 weeks. TO FREEZE: Place shortbread in a ziplock bag and store in the freezer for up to 6 months.