Ingredients

4 ounces cream cheese

1 cup butter

2 eggs

1 teaspoon vanilla extract

1 2⁄3 cups erythritol

1 cup almond flour

1 cup coconut flour

1 teaspoon baking soda

1⁄8 teaspoon salt

Directions

Preheat oven to 350 degrees. Mix all dry ingredients in a bowl and set aside. In mixer, cream butter, cream cheese and Erythritol sugar substitute. Add eggs and vanilla.

slowly add dry ingredients until well blended.

Line a cookie sheet with parchment paper. Scoop dough into about 1 1/2 inch balls( or whatever size you like. 1 1/2 inch should make about 60 cookies) separate each ball by about 2 inches on parchment paper. Flatten each ball to about 1/4 to 1/2 in thick. ( note: these cookies go not spread when cooking. So you must flatten to desired thickness.

Sprinkle with Erythritol if desired.

Place on center rack and bake for 14 to 16 minuets.

Cool completely on parchment paper. Makes about 5 dozen.