Preheat oven to 350 degrees.

In a bowl stir nuts with flour and set aside.

In a small sauce pan melt butter, erythritol, brown rice syrup and cream over medium high heat until dissolved and combined well. Bring to a boil and turn off heat.

Mix into nuts and stir to coat. Set aside.

Let it cool 15 minutes.

Using a tablespoon measuring spoon, spoon mounds of mixture onto a parchment lined baking sheet a few inches apart form each other as they spread.

Bake for 15-20 minutes until golden brown.

Allow to cool slightly then holding parchment paper ends slide onto a cooling rack for 60 minutes or until completely cool. (They will still be sticky, not crisp yet).

Carefully using a spatula remove cookies and place onto paper towels.

Allow another 1-2 hours or until crisp before removing and storing in an airtight container or freezing.