In a large bowl combine the almond flour, coconut flour, tapioca, psyllium, sweetener, soda, and salt.
Warm the ghee or coconut oil to soften it in a small sauce pan over low heat. Be careful to not melt completely.
Add the lemon juice to the softened ghee or coconut oil and pour the wets in the dry ingredients.
Mix well until a crumbly dough forms, then using your hands shape the dough into a flat disc shape and cover with plastic wrap.
Chill the dough in the fridge for about 30 minutes, being careful not to let it get too hard. If your dough has been in the frigde for over an hour you will want to let it sit on the counter for about 20 minutes before rolling it out.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Roll the dough out between two sheets of parchment paper so that it is no thinner than 1/4 inch.
Use cookie cutters as desired to shape the cookies and use a spatula to place them onto the baking sheet.
Bake the cookies for 7-8 minutes until just beginning to brown on top. They will brown quickly once they start.
Let these cookies cool for a full 30-45 minutes before transferring them or they may break.
Enjoy or decorate as desired.