Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a KitchenAid Mixer, beat the butter on medium speed until creamy and smooth, about 2-3 minutes.

Gradually sprinkle in Swerve Confectioner’s Sugar and mix at medium speed until fluffy and light, about 3-5 minutes.

Add the egg and mint extract, beating until combined and smooth, about 1-2 minutes.

In a separate bowl, whisk together almond flour, salt, and cocoa powder until well blended.

Gradually incorporate the dry ingredients into the wet mixture on low speed until a dough forms, adding water if necessary.

Roll the dough into 1-inch balls and place on the prepared baking sheet, spacing them 2 inches apart.

Bake for 12 minutes, or until cookies feel firm to the touch.

Let cool on the baking sheet for 5 minutes, then roll in additional Swerve Confectioner’s Sugar.

Transfer cookies to a wire rack to cool completely.