Preheat oven to 300 degrees.
In a stand mixer add butter, erythritol and blend until smooth.
Pour in cream, vanilla extract, stevia and chlorophyll and blend until combined well.
Slowly add in flour until incorporated.
Line a baking sheet with parchment paper.
Roll dough into one inch balls or about 1 teaspoon of batter each.
Roll each ball between your fingers where your knuckles join, about 2 ½ inches in length for each finger.
Use a toothpick to makes lines at each knuckle indent on finger cookie.
Press a pumpkin seed on the tip for the nail.
Bake cookies for 30 minutes.
Let cool 15 minutes and keep in an airtight container to store.
Approximately 4 dozen cookies.