Preheat your oven to 350 degrees.
Mix the almond and coconut flour, the xanthan gum, and the salt together in one bowl. I sifted them to make sure everything was smooth.
In a separate bowl, cream the butter and the swerve together until completely combined.
Mix the dry ingredients with the creamed butter and combine.
Form the dough into a ball. The almond flour has no gluten, and although it's helped by the xanthan gum, it still will be a little bit crumbly.
Once you form it into a ball, use a rolling pin to gently roll the dough out. It may need some reshaping to maintain consistency.
Once it is rolled out to a quarter into in thickness, use a knife or a cake scraper to cut out the cookies into triangles.
Line a baking sheet with parchment paper.
Place the cookies onto a cookie sheet on a baking tray and bake for 12 minutes.
Take them off the baking sheet and set on a rack to cool completely before adding any toppings.