In a large mixing bowl, measure out the almond flour, baking powder, and baking soda. Mix together well.

Add in the granulated sweetener.

Melt the butter in the microwave (about 20 seconds). Add in the vanilla extract and mix together.

Transfer the almond flour mixture to a small mixing bowl. Add the butter, lemon zest, lemon juice, and chopped rosemary to the emptied large mixing bowl. Slowly add the almond flour mixture back in, stirring constantly.

Keep mixing the dough together until all of the almond flour has been added.

Shape the dough into a log, then wrap the dough tightly in plastic wrap. Place the wrapped dough in the freezer for 30 minutes, or until hard.

Preheat oven to 350F. Unwrap the dough. Cut the dough into slices using a sharp knife (a dull knife will cause the dough to crumble). If the dough is still crumbling, it may need to sit in the freezer for a little while longer.

Grease a cookie sheet with salted butter (this adds a great hint of flavor to the bottom of the cookies). Alternatively, use a Silpat liner. Place the cut cookies onto the baking sheet. Bake for 15 minutes or until golden brown.

Allow the cookies to cool for about 10 minutes. Remove from the cookie sheet and enjoy!