In a bowl, cream together the butter and cream cheese until smooth
Add the erythritol and mix thoroughly.
Add the vanilla extract and egg. Beat until smooth.
Add the almond flour, baking powder, cinnamon, ginger, nutmeg and salt and beat until combined.
Gently fold the walnuts into the sticky dough.
Cover the bowl and place in the fridge for at least an hour for the mixture to firm up.
Preheat the oven to 180C/350F degrees.
Line a baking tray with parchment paper.
Remove the dough from the fridge.
Using clean damp hands, make a ball from the dough. Mine were about the size of a large walnut.
Place the balls onto the parchment paper lined tray and make sure that they are not too close, as the cookie mixture will spread when baking.
Bake for 18-20 minutes until golden.
Remove from the oven and allow to cool.
Store in the fridge.