Begin by placing room-temperature cream cheese into a mixing bowl. Use a hand mixer to cream the cheese until smooth and fluffy, about 2-3 minutes.

Add in the large egg and continue mixing until fully incorporated. Blend in the vanilla extract.

In a separate bowl, whisk together almond flour, coconut flour, granulated sweetener, baking powder, and salt until there are no lumps.

Gradually add the dry mixture into the wet cream cheese mixture. Stir gently until just combined; avoid overmixing.

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

Preheat your oven to 350°F (175°C).

After chilling, use a cookie scoop to portion out the dough onto a parchment-lined baking sheet, keeping them spaced about 2 inches apart.

Bake for 15 minutes, or until lightly golden around the edges. They should remain soft in the center.

Let the cookies cool for at least 15 minutes on a wire rack.