Preheat the oven to 325°F (165°C).

If your peanut butter is thick, gently warm it until it becomes soft and easy to stir.

In a bowl, mix the almond flour, powdered sweetener, salt, and baking soda.

Add the peanut butter and milk to the dry ingredients. Stir until a dough forms.

Roll the dough into small balls and flatten each one slightly to form thick cookie rounds.

Place the cookies on a parchment-lined baking sheet.

Bake for 10 minutes. The cookies should look slightly underbaked when they come out.

Allow them to cool completely on the baking sheet — they firm up as they cool.