Step 1

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Step 2

Combine the softened butter, cream cheese, and erythritol in a large mixing bowl. Using a mixer with a whisk attachment, mix on medium speed until pale and fluffy, about 1 minute.

Step 3

Add the egg and vanilla extract. Continue to beat on medium speed until light and fluffy, 30 seconds to 1 minute.

Step 4

To measure almond flour, spoon it into a cup and level off (don't scoop or tap the cup, as this packs in extra, which can mean the cookies stay in balls in the oven rather than spread. Turn the mixer to low speed. Add the almond flour, baking soda, and salt to the bowl. Mix for about 1 minute to combine all ingredients

Step 5

Form the cookie dough into 24 balls. Arrange on the prepared baking sheets.

Step 6

Preheat the oven to 350°F.

Step 7

Place the baking sheets in the freezer for 10-15 minutes. Alternately, freeze the dough balls on a small baking sheet or large plate, and transfer back to the baking sheets just before baking.

Step 8

Bake the cookies on middle and upper-middle racks of oven until they are puffy and slightly golden brown at edges, 12-13 minutes.

Step 9

Check to see that cookies are done. Remove from oven or add time as needed.

Step 10

Allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks. Serve and enjoy. Store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.