Start by creaming the room temperature full-fat cream cheese in a mixing bowl until smooth and creamy, about 1-2 minutes. Add the large egg and mix until well combined.

Drizzle in the vanilla extract and continue to mix for another 30 seconds until evenly incorporated.

In a separate bowl, sift together the blanched almond flour, coconut flour, granulated sweetener, baking powder, and salt. Whisk for about 1 minute.

Gradually fold the dry mixture into the wet ingredients until just combined.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.

Line a baking sheet with parchment paper and use a cookie scoop to portion out the dough into roughly 11 mounds.

Bake in a preheated oven at 350°F for about 15 minutes or until golden around the edges.

Let the cookies cool on the baking sheet for at least 15 minutes before serving.