Keto non-sugar cookies

1-3/4  cups		superfine blanched almond flour, measured correctly (spoon & sweep) plus more as needed
1/4  cup		coconut flour, sifted & measured correctly (spoon & sweep)
2/3  tablespoon		powdered monk fruit sweetener
1/2  teaspoon		fine sea salt
1/2  cup		unsalted butter, cut into 1/2 inch pieces softened
2  tablespoons		cream cheese softened
2  teaspoons		pure vanilla extract
1/4  teaspoon		pure almond extract

Tip: Click on the ingredient links to learn the nutritional information for all the Keto non-sugar cookies ingredients. The serving size for any ingredient in Keto non-sugar cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a stand mixer fitted with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, and salt together until combined.
Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
Add the cream cheese, vanilla and almond extract and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
Gather dough with hands and knead just until it sticks together (add 1 tablespoon of almond flour at a time as needed if dough seems too wet). Divide dough in half and shape into discs. Wrap each half in plastic and chill in the refrigerator for at least 45 minutes (or up to 2 days).
Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap one dough disc from the fridge.
Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the sheet in the freezer for 10 minutes and grab the other dough and repeat.
Remove the first dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart and place in freezer again for 10 minutes (to prevent spreading). Repeat with the other dough sheet and any scraps.
Preheat oven to 350° F.
Bake cookies, one sheet at a time, on the middle rack for 10 minutes, rotating the pan halfway, or until edges are light golden brown (do not overbake).
Allow cookies to cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.
Frost or decorate cookies as desired.