Preheat oven at 350°F Line 2 cookie sheets with parchment paper, set aside.

In a medium size bowl, stir together almond flour, coconut flour, and baking powder.

Set aside.

In a separate bowl, cream together butter and erythritol until smooth.

Beat in eggs and vanilla.

Blend in dry ingredients a little at a time until well incorporated.

Drop dough in cookie mounds on cookie sheet.

These cookies will spread a little bit so leave a little bit of room between them.

Bake for 6-8 minutes until brown on the bottom.

Let cool completely before removing from cookie sheets.

Frost and enjoy.

Frosting Add softened butter and cream cheese into a bowl and mix together with an electric mixer until smooth.

In another bowl, mix heavy cream until it is formed into whip cream.

Add whip cream into cream cheese mixture.

Add stevia and blend all together.

Cut frosting in half and add half to another bowl.

Put in cocoa powder into one of the frosting bowls and mix until fully incorporated.

Frost half of the cookies with the vanilla frosting and half with the chocolate frosting.

Store in an air tight container in the refrigerator.