Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven heats, measure out all your dry ingredients: almond flour, baking powder, and salt. I always use Blue Diamond super-fine almond flour because it creates a noticeably smoother, less gritty cookie texture compared to other brands.

In a medium bowl, whisk together the dry ingredient mixture from Step 1 until evenly distributed. In a separate small bowl, stir the erythritol into the Greek yogurt until the sweetener dissolves, then add this wet mixture to the dry ingredients. Fold together gently until you have a thick, cohesive batter—don't overmix, as this keeps the cookies tender. I prefer Fage 5% Greek yogurt because its higher fat content adds richness and keeps the cookies from drying out during baking.

Using a measuring cup or cookie scoop, portion the batter into 1/3 cup mounds directly onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 22-25 minutes, until the edges are golden brown and the tops are set and slightly firm to the touch. The cookies will continue to firm up as they cool.

Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack or plate to cool completely. They'll continue to set as they cool, developing a slightly crispy exterior while staying tender inside.