In a large mixing bowl, beat together the butter, powdered erythritol, almond extract, and salt with an electric mixer until light and fluffy.
Add the Keto Chow and almond flour to the bowl and beat on low speed until fully combined.
Stir in the sliced almonds with a spoon or spatula.
Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a rectangular log, about 8 inches by 2 inches by 1.5 inches.
Wrap the dough tightly and place in the freezer to chill for about 15 minutes, or until it is firm enough to slice.
While the cookies chill, preheat the oven to 325℉ and line a 12 X 17 baking tray with parchment paper.
Remove the cookie dough from the freezer and slice it into sixteen 1/2-inch-thick cookies.
Place the cookies on the tray, leaving space between each cookie as they will spread slightly as they bake.
Bake cookies on a rack set to the center of the preheated oven for about 12-15 minutes, or until golden brown around the edges and lightly golden on the top.
Allow cookies to cool before moving them from the tray. They will crumble if moved too soon but will become firm as they cool.
Store cookies in an airtight container in a cool, dry place for up to three days or in the freezer for up to three months.