Beat the softened butter and golden erythritol together with an electric mixer on medium-high speed for 2 to 3 minutes until light and creamy. Add the egg and vanilla extract and beat until combined.
In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, nutmeg, cloves, baking powder, and salt. Add the dry ingredients to the butter mixture and mix on low speed until a cohesive dough forms.
Shape the dough into a log about 8 inches long on a sheet of plastic wrap. Roll it tightly and twist the ends to seal. Refrigerate for at least 1 hour until very firm.
Preheat your oven to 325F and line a baking sheet with parchment paper. Unwrap the chilled dough and slice it into rounds about 1/4 inch thick. You should get about 24 cookies.
Place them on the prepared baking sheet about 1 inch apart. Use a fork to press a decorative pattern into the top of each cookie if desired. Bake for 12 to 14 minutes until the edges are firm and the cookies are deep golden brown. They will feel slightly soft but will crisp up as they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They should be thin, snappy, and intensely spiced.
