In a medium mixing bowl whisk together almond flour, cocoa (if making a chocolate center), baking powder, salt xanthan gum, and powdered Swerve until fully combined and no lumps in the Swerve or cocoa
Add butter. Whisk until all dry ingredients are moist
Add egg white and vanilla. Whisk for 2 minutes or until fully combined and the dough is stretchy.
Use a spatula, scrape down the sides of the bowl and push everything to the center of the bowl. Cover with plastic wrap and allow the dough to sit while the oven is preheating (about 10 minutes)
Preheat the oven to 350 degrees. Line and spray a large baking sheet with parchment paper.
Spoon batter about 1 TBS at a time onto the prepared baking sheet. Use finger and a fork to shape each scoop into skinny rectangles or you can pipe the dough into desired lengths onto the baking sheet then shape into rectangles.
Bake at 350 degrees for about 15-18 minutes or until slightly dark on the edges.
Remove from the oven. They will be slightly soft but will crisp up as they cool. Allow to cool on the pan for about 15 minutes or until crispy. If they don't seem to be crisping up put them back into the oven at 350 degrees for another 3-4 minutes and allow them to cool until they are crispy
Transfer to a wire rack and allow to cool completely before coating. If the sticks are too wide after they are baked cut them into the desired size/ Line a large baking sheet with parchment paper and set aside.