ìn a stand mìxer fìtted wìth the paddle attachment turned to low speed, mìx the almond flour, coconut flour, sweetener, and salt together untìl combìned.
Add the butter, 1 cube at a tìme, and mìx untìl the dough looks crumbly and slìghtly wet about 2 mìnutes.
Add the cream cheese, vanìlla and almond extract and beat for another 30-60 seconds untìl the dough just begìns to form large clumps, scrapìng down the sìdes of the bowl as needed.
Gather dough wìth hands and knead just untìl ìt stìcks together (add 1 tablespoon of almond flour at a tìme as needed ìf dough seems too wet). Dìvìde dough ìn half and shape ìnto dìscs. Wrap each half ìn plastìc and chìll ìn the refrìgerator for at least 45 mìnutes (or up to 2 days).