Whisk the almond flour, coconut flour, sugar free powdered sugar, and salt in a large mixing bowl, then beat in the softened butter and cream cheese with a stick mixer. The mixture will first look crumbly, then begin to hold together as the fats coat the flours.

Beat in the vanilla extract until the mixture forms noticeable clumps of dough. Stop once the dough gathers easily when pressed together, rather than continuing to beat it into a warm paste.

Dust a work surface with almond flour and gently knead the dough until smooth, then flatten it into a covered disc and refrigerate for 40 minutes. The chilled dough should feel firm enough to roll without clinging to your hands.

Heat the oven to 180C/350F and place the dough between two sheets of parchment paper. Roll it to 1/4 of an inch thick so the cookies bake evenly and keep a tender center.

Cut circles with a cookie cutter, lightly coat both sides in the granulated sweetener, and arrange them on a lined cookie sheet. Gather and reroll the scraps gently, returning the dough to the refrigerator if it starts to feel tacky.

Bake for 12-15 minutes, then leave the cookies on the pan until completely cool. Pull them when the perimeter and underside show the faintest golden color, not deep browning.