Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
Whisk together the almond flour, flaxseed meal, coconut flour, granulated erythritol, pumpkin pie spice, salt, and baking soda in a medium bowl and set aside.
Whisk together the butter, molasses, vanilla, egg, dissolved gelatin, and liquid stevia in a large bowl.
Add the dry ingredients to the wet and stir to combine.
Place a piece of plastic wrap directly on top of the dough and chill 15 minutes in the freezer.
Divide the dough into 8 equal parts and roll each into a ball. Arrange the cookies on the prepared baking sheet. Grease the bottom of a glass with butter, ghee, or coconut oil, and dip it in granulated erythritol. Use the bottom of the glass to slightly flatten each cookie, dipping the glass in more erythritol as needed.
Bake until the cookies are set and golden along the outside, about 10 to 12 minutes, being careful not to over-bake.
Let the cookies cool completely on the baking sheet before removing.