Pre-heat the oven to 350*F.
In a medium bowl, beat together your cream cheese, eggs and butter and vanilla until relatively smooth.
In another large bowl, combine all of your dry ingredients including the sweetener.
Add the wet mixture to the dry and use a large spoon to combine until a rough dough forms.
Grease 2-3 cookie sheets with butter or oil and combine your topping ingredients in a small bowl.
Roll a piece of dough into a small ball and place it in the topping mixture, roll to coat, then place on the cookie sheet.
Repeat with the rest of the dough. Flatten each ball slightly with a spoon before baking.
Bake for 10-11min or until bottoms are lightly browned (cookies will harden up when left to cool).
Serve warm or store in an airtight container at room temperature or in the freezer for a future treat!
Enjoy your keto cream cheese snickerdoodles !