Gather all the ingredients.
Preheat oven to 325F.
In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
In the meantime, use a food processor and pulse Roasted Macadamia Nuts until coarsely chunk and set aside. If you don't have a food processor, you can place the nuts into a plastic bag and use rubber mallet to break into chunks.
In a large mixing bowl, combine Almond Flour, Swerve/Monkfruit, chunked Roasted Macadamia Nuts, cream cheese, vanilla extract and caramelized butter. Mix well for about 1 minute with a hand/stand mixer. Note - make sure caramelized butter is at room temperature when pouring otherwise it will 'cook' the batter.
Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!