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.