Cream together 8 oz of room temperature full-fat cream cheese and 1 large egg in a large mixing bowl using a hand mixer for 2-3 minutes until smooth.

Blend in 1 teaspoon of vanilla extract and set the wet mixture aside.

In a separate bowl, combine 1 ¾ cups of almond flour, 2 tablespoons of coconut flour, ½ cup of granulated sweetener, 1 teaspoon of baking powder, and a pinch of salt. Whisk for about 1 minute.

Gently stir the dry mixture into the wet mixture until well combined with a cohesive and slightly sticky dough.

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

Preheat the oven to 350°F (175°C).

Once chilled, use a cookie scoop to form approximately 11 dough balls and place them on a parchment-lined baking sheet, spaced 2 inches apart.

Bake in the preheated oven for about 15 minutes until lightly golden on the edges.

Allow the cookies to cool on the baking sheet for about 15 minutes before serving.