Start by combining the almond and coconut flours in a small bowl.

Beat butter and erythritol with a mixer until light and fluffy, about 2-3 minutes. Add in the cream cheese and beat until smooth, about 1 minute. Add egg and almond extract and beat until well combined. The flour mixture can now be added in, beating to ensure it is well combined and has a smooth consistency. Fold in the sliced almonds gently to add some texture.

Transfer the dough to a piece of wax paper and roll the dough into a log; wrap the log in plastic wrap and refrigerate until firm, a minimum of 1 hour.

Pre-heat the over to 350 degrees Fahrenheit and line a baking sheet with greased parchment paper.

Using a sharp knife, slice the dough into 1/2-inch thick slice and place onto the baking sheet, with a bit of space in between each. Alternatively, you can roll out the dough and use a cutter to get the shapes you prefer.

Bake for about 18-20 minutes until the edges of the cookies are golden brown. Allow to cool before serving, which will also allow the cookies to firm up. Perfect with a steaming cup of coffee!