Preheat oven to 350.

Mix dry ingredients together then add egg, vanilla and butter. Mix until you have a wet dough.

Roll out dough to about 1/4"thickness. Cut out 2.5-3" round cookies. Tip: I used the rim of a white wine glass.

Place cookies on parchment and bake at 350 for 15-20 minutes.

In a medium sauce pan, add all ingredients for glaze. Should be a slurry consistency. Bring to simmer and continue to stir often.

Remove cookies from oven, and cool completely.

Glaze should be warm and the Eyrthritol dissolved completely. Dip cookies one at a time, keeping them on a rack to harden. 2 coats.

Enjoy a surprisingly good keto sweet!