In a large bowl, melt the butter and cream it together with the sweetener until the mixture is lighter in color and well combined.

Add in the egg and mix again until fully incorporated and smooth.

Sprinkle in the cinnamon, ginger, cloves, and nutmeg. Mix until the spices are evenly distributed and the mixture is smooth.

Pour in the xanthan gum, almond flour, and coconut flour. Stir thoroughly to combine all ingredients into a cohesive dough.

Place the dough into plastic wrap and chill in the refrigerator for 45 minutes to an hour to firm up.

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to an 1/8th of an inch thick. Use cookie cutters or a glass to cut out your desired cookie shapes.

Place the cut cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until the edges are golden brown and the center is set.

Carefully transfer the baked cookies from the baking sheet to a cooling rack using a spatula to prevent them from breaking.