Pre-heat your oven to 350*F.
In a food processor, combine together your almond flour, coconut flour, psyllium husks, xanthan gum, baking soda and salt.
In a separate bowl, add your butter and sweetener. Beat until light and fluffy.
Add in your whole egg, egg yolk and vanilla extract. Beat again just until everything is smooth.
Add the dry ingredients to the butter and egg mixture and stir quite a few times until a thick dough forms. Set aside.
In another bowl, beat your softened cream cheese, sweetener, egg white and vanilla extract until smooth.
Place the cream cheese mixture in the freezer for 5-10min.
To assemble, grease 2 cookie sheets. Take a piece of the cookie dough about half the size you want your cookie and form it into a ball. Flatten the ball on the baking sheet then top it with a small spoonful of cream cheese.
Form another small ball of dough, flatten it in your hands then form it over top of the cream cheese and other piece of dough, squishing the edges from the two pieces of dough together. (This doesn’t have to be perfect, if some cream cheese shows through it won’t melt out). Then flatten the cookie JUST slightly on the tray as shown in the photos.
Mix together the sweetener and cinnamon, sprinkle the tops of the cookies then bake them for 10-12min at 350*F. They should be still very soft. Let them cool completely on the tray before trying to lift them. They will harden up as they cool. (After ~5-10min you can set them in the fridge to speed up the cooling)
Store the cookies in an airtight container between layers of parchment or wax paper in the fridge for up to 5 days OR freeze and thaw/microwave for 10-20s as a quick snack. Enjoy your Keto Cheesecake Stuffed Snickerdoodle Cookies!