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 (if it has a slightly bump texture, don't worry this can happen and won't affect the final outcome of your recipe).
Add the dry ingredients to the butter and egg mixture and stir quite a few times until a thick dough forms. Stir in the red food colouring if you'd like, then 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.
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) Enjoy your Keto Cream Cheese Stuffed Red Velvet Cookies!