In a medium mixing bowl stir and combine the dry ingredients: almond flour, 1/3 cup powdered Swerve, baking powder, Gluccomannan powder (optional), and salt.

Add the lemon zest to the dry mixture.

Stir the wet ingredients to the dry mixture: Stir in the butter, vanilla, lemon juice, and egg. Dough will be soft.

When dough is well combined, dump it onto a sheet of plastic wrap and pat dough into a rectangle that is at least about an inch high using back of wooden spoon or clean hands and then wrap in plastic.

Chill the dough in the refrigerator for at least an hour. (Can be chilled overnight, if desired.)

Heat the oven to 350 degrees and prepare a cookie sheet with baking parchment while the dough is chilling.

Cut chilled dough into 24 even pieces and roll into balls and place on prepared cookie sheet.

Bake for 11-13 minutes. Bake just until the bottom edge of cookies are beginning to brown.

Remove cookies from oven and while they are warm sprinkle with the 2 remaining tablespoons of powdered sweetener.  Allow cookies to cool before removing from pan.