Preheat the oven to 350 and line two baking sheets with parchment paper.
Combine the melted butter, ricotta cheese, egg and extract in a large bowl and whisk together.
In a smaller bowl combine the almond flour, erythritol, baking powder and soda and combine. In two parts add the dry to the wet mixture and whisk to combine.
Using a cookie scooper scoop out 18-20 equal sized cookies onto the baking sheets. Slightly flatten them out (as seen in our recipe video).
Bake for 13-15 minutes, until edges start to brown. Once edges begin to brown remove from the oven and allow to coll for 20-30 minutes prior to handling or they will fall apart.
Note: They will spread in the oven so don't press them out too much or at all.