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Let the butter sit at room temperature for 15-20 minutes. Add the butter and sweetener to a large bowl. Using a hand mixer, beat until light and creamy. This will take about 2-3 minutes.
Add the almond flour, baking soda, salt, nutmeg, cloves, cardamom, and cinnamon to another bowl. Mix until completely combined. Optionally, adjust the spices according to your taste.
Add the flour mixture to a bowl with butter. Beat well until fully combined. This will take about 3 minutes.
Put a piece of parchment paper on your work surface. Knead the dough into a ball. Refrigerate for 30 minutes.
Remove the dough from the refrigerator. Shape the dough into a disc and cover it with another piece of parchment paper. Roll out to approximately ¼ inch thick.
Preheat the oven to 325°F (160°C). Line a large baking tray with parchment paper. Cut the cookies into desired shapes with cookie cutters or a pastry wheel. Carefully transfer the cookies to the prepared baking tray.
Bake for 10-15 minutes or until golden brown. The exact baking time will depend on how thinly you roll the dough. Remove from the oven and cool completely. They will crisp up as they cool.