Preheat oven to 350F and gather all ingredients.

In 2 bowls, separate eggs into whites and yolks.

Add the butter to a mixing bowl and microwave for 15 seconds, if it isn't already room temperature. Whip the butter with a hand mixer until it's creamy. Once it's creamy, add erythritol and continue creaming the butter until almost white in color.

Add egg yolks to the butter and continue mixing until smooth.

Mix together the almond flour, coffee grounds, baking soda, salt, and cinnamon until well distributed.

Add 1/2 of the dry ingredients to the creamed butter mixture and mix well. Once mixed, add vanilla extract and liquid stevia. Add the rest of the almond flour mixture and continue mixing until thoroughly combined.

Beat the egg whites until stiff peaks form.

Add the egg whites to the cookie dough and fold them into the dough.

Divide the cookie mixture into serving sizes on a cookie sheet lined with silpat or parchment paper. These cookies expand quite a lot, so they come out very large!

Bake the cookies for 12-15 minutes. Let the cookies cool for a few minutes, then remove them to a cooling rack for 10-15 minutes more.

Serve up with some double cream on top!