Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour, sweetener, ginger, cinnamon, cloves, baking soda, and salt.
In a large bowl, beat the softened butter until creamy, then add the egg, molasses substitute, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
Roll the dough into 24 balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them 2 inches apart.
Flatten each ball slightly with the palm of your hand or the bottom of a glass.
Bake for 10-12 minutes until the edges are set but the centers still look slightly soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll firm up as they cool!