Preheat the oven to 325 degrees F.
Grease an 8"x 8" baking pan and line it with a strip of parchment paper.
In the bowl of a food processor, combine the coconut flour, confectioners Swerve, and salt.
Add the butter to the food processor and pulse to combine, until it reaches a sandy consistency.
Add the egg white and pulse to combine until the dough is fully hydrated and forms pea-sized pieces.
Press the shortbread dough firmly into the prepared pan. I like to use a second pan of the exact same size to do this but you could use the bottom of a glass or your fingers. Use a piece of plastic wrap to prevent sticking while pressing the dough in if necessary.
Bake at 325 degrees F for 10-12 minutes, until the outer edges of the shortbread have just begun to brown (you still want it to be underdone at this stage). Leave the oven on.