Using a stand mixer or hand mixer, whip together the butter and lakanto sweetener until light and fluffy.
Mix in cream cheese until smooth and then add egg and vanilla until smooth.
Add the almond flour and coconut flour and mix until a crumbly dough forms.
Lay a piece of plastic wrap down on a flat surface and scoop dough onto it. Using your hands, roll the dough out into a 6-inch long log. Wrap it in plastic wrap and place in the refrigerator for at least 1 hour.
Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.
Take dough out of the fridge and slice into ½ inch rounds. This will make 12 cookies. Evenly place the cookies on prepared baking sheet and bake for 12-15 minutes until the cookies begin to brown.
Remove the cookie sheet from the oven and allow the cookies to cool completely before serving.