Preheat your oven to 275 F.

Line two baking sheets with parchment paper.

Whisk together In a large bowl: almond flour, stevia, ginger, cinnamon, baking powder, sea salt and cloves.

Stir in eggs, butter, molasses and vanilla, just until dough comes together.

Place half the dough on a large piece of parchment paper.

Top with another piece of parchment paper.

Roll the dough into a thin sheet, about 1/4 inch thick.

Press cookie cutters into dough, cutting into desired shape.

Gently loosen the dough from the cookie cutter, lifting with a spatula, and place onto prepared baking sheets.

Combine scraps and re-roll, cutting out more cookies until no dough is left.

Repeat with second half of dough.

Bake 20 minutes (until golden brown) and firm to the touch.

Remove, let cool 5 minutes on the baking sheet, then transfer to a wire rack until cool.

If you’re piercing or notching out the cookies, cut while still warm.

TIP: For crispy cookies, bake at 225 F, 50 to 60 minutes.

Remove from oven and let cool completely on the baking sheet.