Place the full-fat cream cheese in a mixing bowl and beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the egg, mixing well after each addition, then stir in the vanilla extract until combined.

In a separate bowl, combine the blanched almond flour, coconut flour, sweetener, baking powder, and salt. Whisk thoroughly to ensure no lumps.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. The dough should be thick and slightly sticky.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Once chilled, use a cookie scoop to portion the dough onto the lined baking sheet, spacing each scoop about 2 inches apart. Bake for about 15 minutes.

Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.