Preheat the oven to 350F.

Prepare the dough by creaming the softened butter and sweetener together in a stand mixer. Add an egg and beat again until smooth.

In a separate bowl, mix together almond flour and baking powder. 

Next, add the dry ingredients to the wet and beat until a soft dough forms. If it is super sticky you might like to add some extra almond flour.

Divide the mixtures between four plates or bowls. Empty the contents of a jel powder packet into one of the bowls. Knead the powder into the dough until the color is evenly distributed.

Divide the mixture into 6 balls, place them on a non-stick baking sheet, and slightly flatten them. Repeat with the remaining three bowls, washing your hands between each flavor. This recipe makes 24 small cookies.

Bake for 8-10 minutes or until starting to turn brown at the edges. Leave on the baking sheet for 5 minutes then transfer them to a cooling rack. 

Store in an airtight container.