This recipe comes to us from Ann Sokolowski.

Preheat oven to 350F and line two cookie sheets with parchment paper.
Flourless Almond Butter Cookies
Combine:
1 cup almond flour (freshly ground if possible)
1 cup Splenda
1 egg or sub, slightly beaten
2 teaspoons vanilla extract
½ teaspoon almond extract
½ cup chipped dried apricots
2 Tablespoons butter

Combine all ingredients and mix well. Drop by scant teaspoonful onto
parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on
cookie sheet for 2 minutes before removing to cookie rack to cool
completely. Store them in an air-tight container. Makes three dozen.

I use Silpat rather than parchment paper.

I don't have the breakdown for carbs etc., but I can have four of these
with a cup of afternoon tea with no problems at all. YMMV