Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper or a silicone baking mat.
Using a hand mixer or stand mixer on high speed, cream together butter, confectioners swerve and brown swerve until light and fluffy. Add egg, vanilla, and peanut butter and beat until incorporated.
Turn mixer speed to medium and slowly add almond flour, baking powder, and salt. Scrape down the sides of the bowl and keep mixing until batter is smooth.
Using your hands, roll out 12 equal sized balls (about 2 tbsp each) and place them 2-3 inches apart on the prepared cookie sheet. (The batter will be pretty soft and sticky, so to form the cookies I like to spray my hands with cooking spray before handing the dough.)
Spray a fork with cooking spray and then dip it in Confectioners'-style Swerve. Gently press down the fork onto each dough ball, pushing down the dough to about 1/3 inch thick, and then taking off the fork and turning it 90 degrees to press it down again, forming a criss-cross pattern. Keep dipping the fork in the swerve periodically to prevent it from sticking to the cookies.
Bake cookies for 12-15 minutes until golden brown. Make sure to keep an eye on the cookies, as almond flour has a tendency to burn quickly.