In a mixing bowl, add the softened butter and cream cheese. Using a whisk or hand mixer, beat them together until the mixture becomes smooth, creamy, and completely lump-free. This step is important for achieving that soft, cheesecake-like texture, so take your time to make sure everything is well blended.

Add the powdered sweetener, egg, and vanilla extract to the bowl. Mix again until everything is fully combined and the mixture looks smooth and slightly fluffy. Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.

Add the almond flour, baking powder, and a pinch of salt into the mixture. Gently stir until a soft dough forms. Avoid overmixing—just mix until there are no dry spots left, as overmixing can make the cookies dense instead of soft.

Line a baking sheet with parchment paper. Scoop small portions of dough using a spoon or cookie scoop and place them onto the sheet, leaving space between each one. Lightly flatten each cookie with the back of a spoon or your fingers to shape them evenly.

Preheat your oven to 180°C (350°F) and place the baking sheet on the center rack. Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain soft. Keep an eye on them toward the end to avoid overbaking.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. They will be very soft at first but will firm up slightly as they cool. After that, transfer them carefully to a plate or rack.

Serve once cooled or slightly warm. The cookies will have a soft, creamy texture with a light cheesecake flavor—perfect for a satisfying keto-friendly treat.