Ingredients:

  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1/2 cup (60g) granulated erythritol
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (96g) superfine almond flour
  • 2 tbsp (14g) coconut flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt

Instructions:

  1. In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the granulated sweetener and mix on medium speed for 2 minutes until the mixture looks pale and fluffy.
  2. Add the room-temperature egg and vanilla extract. Beat on low speed just until combined; ensure the batter is a smooth, pale yellow cream.
  3. Sift in the almond flour, coconut flour, baking powder, and salt. Use a spatula to fold the ingredients together until no streaks of flour remain, avoiding overmixing.
  4. Preheat oven to 350°F (175°C). Scoop the dough into 1.5 tbsp mounds on a parchment-lined sheet and gently press the tops with a fork or palm to flatten slightly.
  5. Bake for 10–12 minutes until the edges are light mahogany-colored gold, but the centers still feel slightly soft.