Measure out and prepare all of the ingredients.

In a bowl, combine the almond flour, coconut flour, allulose, and salt. Mix until combined well.

Add butter to the mixture, a few slices at a time and beat to combine. Add in the cream cheese, vanilla extract, and almond extract. Beat until the mixture becomes thick.

Grab the dough. Knead it with your hands. Add flour as needed to get the right consistency.

Wrap the dough in plastic wrap in a circular shape. Place in the refrigerator for a minimum of 35 minutes.

Lay out parchment paper. Unwrap the plastic wrap from the dough and lay on top of the parchment paper. Lay another piece of parchment paper on top of the dough. Using a rolling pin, roll out the dough. Put the rolled out dough in the freezer for 10 minutes.

Place parchment paper onto a cookie sheet and preheat oven to 325F. Remove the parchment paper from the dough. Use cookie cutters to cut out cookies and place on the cookie sheet. Bake the cookies for 13 - 17 minutes. Let cookies cool on cooling rack.

To make icing, combine allulose, heavy cream, and almond milk to a bowl and combine well until desired consistency is reached. Frost the cookies. Serve and enjoy!