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In a large mixing bowl, add the almond flour, coconut flour, sugar free powdered sugar, and salt, and mix well. Add your softened butter and cream cheese and using a stick mixer, beat the butter into it, until crumbly. Add the vanilla extract and continue beating, until clumps of dough remains.
Add some almond flour onto a kitchen surface. Transfer the dough onto it and gently knead, until smooth. Cover the ball of dough completely and flatten, then refrigerate for 40 minutes.
Preheat the oven to 180C/350F. Line a large sheet of parchment paper onto a kitchen surface. Transfer the dough onto it and place another sheet of parchment paper. Using a rolling pin, roll out the dough until ¼ of an inch in thickness. Using a cookie cutter, cut out circles of cookie dough. Lightly dip each side of the cookie in the granulated sweetener and place it on a lined cookie sheet. Repeat until all the cookie dough has been used up.
Bake the cookies for 12-15 minutes, or until the edges just begin to go lightly golden. Remove from the oven and allow to cool completely.
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