Using an electric mixer, cream together the butter and monkfruit until creamy. Stop the mixer and scrape down the sides of the bowl. Add the lemon zest, juice, vanilla extract and egg on low until well combined.

In a seperate bowl combine the almond flour, xanthan gum and salt.

Turn the mixer back on and slowly add the flour until well combined. Fold in the chocolate chips and nuts.

Chill the dough at least one hour until the butter has completely hardened.

When ready to bake preheat the oven to 350 degrees F.

Use a 1 1/2 inch cookie scoop and place the dough balls onto a silicone lined baking sheet. Lightly press the cookie dough balls down with the flat side of a measuring cup.

Bake the cookies 15-18 minutes until the have lightly browned and have set.