Preheat your oven to 350F.

Cream together cream cheese, sugar substitute and vanilla in a small mixing bowl.

Add in coconut flour and mix until thoroughly combined.

Everything will kind of form a dough ball.

Let this dough ball sit for a few minutes.

Combine the filling ingredients into another small bowl and set aside.

Roll out the cookie dough between two sheets of parchment paper into a rectangle that is about 12" long, 4" wide and 1/4" thick.

It doesn't have to be perfect! Cling wrap could work for this as well.

Spread the filling mixture over the dough rectangle, being sure to get a little bit into each part, and leaving about a half inch of space all around.

Using the parchment to aid you, slowly roll the dough into a a log.

This is not the easiest thing in the world, and it will probably crack, but don't worry about that! I try to do this as slowly as possible, and fix cracks as I go.

Once the roll is all, well...rolled, wrap it back in the parchment, and gently squeeze down the roll to try and tighten everything up.

I roll it gently on the table a few times.

Chill this for about 5-10 minutes in the freezer to firm it up.

Remove from the freezer, slice into 1/2" disks, and place on a cookie sheet.

Bake for about 20-25 minutes until the edges are golden and it is cooked all the way through.

Remove from the oven and let cool completely before transferring.

This is important, as the sugar alcohols will not set up when warm, and everything will crumble.

Trust me on this, they need to cool.

Enjoy!