Line two large baking sheets with parchment paper or silicone liners. Dust a work surface lightly with some almond or coconut flour.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, espresso powder, and salt. Stir in the egg, butter, and vanilla extract until the dough comes together.
Gather the dough into a ball and divide in half. Working with half the dough at time, place on the prepared work surface.
Cover with a piece of parchment paper and roll out to ¼ inch thick. Using cookie cutters of choice, cut out as many cookies as you can and place on the prepared cookie sheets.
Gather up the scraps and re-roll to cut out as many cookies as possible. Repeat with the other half of the dough. Place the cookie sheets in the freezer for 30 minutes.
Preheat the oven to 325F. Bake the cookies 15 minutes, switching and rotating the pans halfway through baking. Then turn off the oven, prop the door open with a wooden spoon, and let sit inside another 15 minutes, or until firm to the touch.
Remove and let cool completely on the pans.
Frosting
In a medium bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener, then beat in enough cream to create a pipe-able consistency.
Beat in the extracts and food coloring until a light green is achieved. Pipe or spread onto the cooled cookies and decorate as desired.
Notes
How many cookies you get depends on the size of your cookie cutters. I got 36 cookies with a 3-inch cutter.