Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the natural creamy peanut butter and erythritol sweetener. Mix until smooth.
Add the large egg and vanilla extract to the peanut butter mixture and stir until fully incorporated.
In a separate small bowl, whisk together the almond flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to gently press down on each cookie, creating a crisscross pattern.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.